Rhubarb And Vanilla Jam

by | Jun 27, 2011 | 20 comments

Rhubarb Vanilla Jam - Cook Republic

I once read somewhere that if not prepared properly, rhubarb can be poisonous. So I stayed clear of rhubarb for all of eternity, never giving it the benefit of doubt it deserved – a Google search. When we were returning from mandarin picking last weekend, we stopped at a roadside shack outside a farm with the standard money box and vegetables on display. I just couldn’t resist the big bunch of fresh rhubarb with the dirt still sticking to the stalks. Then we came home and I googled my fears to rest.

My head was buzzing with a million thoughts of what I could do with the rhubarb. Crumble? Poached Sauce? Muffins? In the end I decided to do a simple Rhubarb And Vanilla Jam. It took me all of 20 minutes from start to finish and I had a jar of the best jam I have ever tasted in my life.
Rhubarb is very much like strawberry in taste with the sweet and tangy elements fighting for dominance. It is a beautiful vegetable and has the most gorgeous ruby red color you will ever find in nature. The jam had the consistency of a soft conserve and I can see it being used to make muffins and cakes besides having big, greedy, lip-smacking spoonfuls straight from the jar.
Rhubarb Vanilla Jam - Cook Republic Rhubarb Vanilla Jam - Cook Republic Rhubarb Vanilla Jam - Cook Republic
Rhubarb Vanilla Jam - Cook Republic Rhubarb Vanilla Jam - Cook Republic
Rhubarb Vanilla Jam - Cook Republic


Print Recipe Rate / Comment
Course // Fruit, Jam, Pantry
Cuisine // Gluten Free, Preserving, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 1.5 cups


  • 1 (500 g) bunch rhubarb, leaves trimmed, stalks cleaned and finely chopped
  • 1 cup (220 g) raw sugar
  • 1 tablespoon vanilla paste/extract
  • juice of half lemon


  • In a heavy bottomed saucepan, combine rhubarb, sugar, vanilla and lemon juice on low heat. Cook for 2-4 minutes until sugar has dissolved.
  • Increase heat to medium and cook for approximately 12-15 minutes until thick and sticky. Make sure you stir it constantly to avoid sticking and burning.
  • Reduce heat to low and cook for another 5 minutes, mixing occasionally. Remove from heat and cool completely.
  • Spoon in clean, dry, lidded glass jars. Cover and store in the fridge for up to a week.


I have used vanilla paste because it is more concentrated than extract and has the tiny tiny black vanilla seeds that I love seeing in my baked goodies. But extract is just fine too. If you can get a vanilla pod, even better.
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Find More Recipes By CategoryBreakfast Quick Vegetarian



I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


    • Sneh

      We only get Rhubarb in season (winter I think), so worth trying out though.

  1. Karriann Graf

    This jam looks delicious and perfect for a brunch or breakfast! Happy Cooking!

    • Sneh

      Thanks Karriann 🙂

  2. chocolatesuze

    yum that looks delicious would love to slather on toast or um fill a donut hehe

    • Sneh

      Fill a donut! I must try that. Cheers Suze!

    • Sneh

      Thanks Sylvie!

  3. Gaby

    So simple and delicious!

  4. Anh

    Rhubarb! What a strange veg isn’t it? I stayed clear of them for a while, but now I have embraced them fully.Thinking of growing them even ^^

  5. Steve @ HPD

    I think the confusion is that, one, the leaves of most rhubarb aren’t good for you, and two, there is a form of wild rhubarb that can be toxic. There are also types of rhubarb that have very specific medicinal benefits. Siberian rhubarb, for instance, is used by a lot of holistic therapists.

    Regular garden-variety rhubarb grows like a weed. Everyone should have one in their back yard. You seriously cannot kill it.


  6. Expat Gourmet

    Awesome. I’m not usually fond of rhubarb in sweet form so I’ve got a recipe for rhubarb chutney on my blog, check it out.

  7. Martyna @ WholesomeCook

    Hi Sneh, what a great idea of a jam – love the addition of vanilla! I’ve grown to enjoy a little rhubarb only lately. I used to despise it as a child, but a chance encounter with Anathoth’s rhubarb and berry jam changed that recently. It’s yum and I’ve been cooking with it more!

  8. Kelsey (Happyolks)

    YUM! I made strawberry rhubarb jam about a month ago, but this straight rhubarb looks divine, especially with the vanilla paste. I’ve never used vanilla paste, is this made by scraping out the beans?

    • Sneh

      Kelsey, I buy vanilla paste from the supermarket. There are many different brands available. I have never made it myself either 🙂

  9. Phuoc'n Delicious

    Look at that gorgeous ruby red colour! I really want to get my hands on rhubarb too and make some delicious dessert with it. But jam would be something else I’d want to learn how to make, I know it’s easy but I’m just worried about the whole sterilising the jar process.

  10. Prachi

    I had never used rhubarb.. Didnt have a clue about it, i used to look at those bright stalks feel tempted but never went closer. This spring i couldnt ignore them further, read about it on wiki and almost the same time saw this recipe of urs.. So now nothing could stop me 😉

    Made this just now.. But added quite a few strawberries.. It tastes amazing.. Had a slice of this warm jam n some butter with a slice of bread.. (Though its dinnertime !)

    Thanks a lot for this recipe.. Ur pics n story is wondeful as always..

  11. amy

    I just made this jam. And to be honest when you said best jam ever I was sceptical but honestly I should trust you! This is the best jam ever! Absolutly delicious, it’s sweet with a touch of vanilla! Soo good. Thank you so much for sharing this recipe

  12. Rebecca


    wondering how much 1 bunch is… thanks

  13. Stacy

    How many cups is a bunch of rhubarb?


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