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Easy, small batch rhubarb jam recipe! Only 3 ingredients. Only 30 minutes. The easiest way to use up that rhubarb from your garden or farmers market.
This recipe right here….. it’s one of my favorite recipes EVER! So simple, so tart, yet so sweet, and just sooooo tasty.
Because rhubarb season is so short, I grab bunches of it every single time I go to the market. Even if I have no idea what I’m going to make…. because honestly… you can’t really go wrong with rhubarb in my mind. 😋
Alas, the season here is coming to an end, and this will be my last rhubarb recipe of the year. I kept it simple this year and started sharing my go-to every year recipes instead of getting fancy or complicated with it. Honey roasted rhubarb on toast is one of my faves, and now I’m sharing the easiest rhubarb recipe around…. 3 ingredient small batch rhubarb jam.
This rhubarb jam is a weekly staple in our house in the spring time, and yet I’ve never shared the recipe with all of you! I guess I felt like it was just too easy to share. 🤷🏻♀️
But then I asked you all on Insta if you wanted it, and the YES response was 100%. 100 friggin percent!
So…. I guess you DO want simple recipes hahahaha!
Hope you enjoy!
What to eat with rhubarb jam:
- Simply top it on toast or biscuits like you would any other fruity jam. Put some strawberries on top of that for a totally tasty toast.
- Mix it into yogurt. Add some granola and breakfast is the best.
- Blend it into a smoothie.
- Stir it into some oatmeal.
- Spread it along the bottom of a fruit tart (oh hey, recipe idea for next year!)
- Eat it off of a spoon!
Notes about this rhubarb jam recipe:
- This recipe makes 1 quart, but it’s easy to double or even triple the recipe. You can make a large batch and seal the jars to preserve or freeze.
- Rhubarb pairs perfectly with strawberries, so feel free to toss some into the jam if you have some. No need to add any more sugar or water.
- Even when cooked down, rhubarb is a stringy vegetable. If you want to get rid of that stringiness completely, puree the jam after it’s cooled.
- Rhubarb is very tart on it’s own, and I like to keep just a bit on the tart side. Feel free to adjust the sweetness level when the jam is still warm. Stir in more sugar if you need it sweeter.
Easy, small batch rhubarb jam recipe! Only 3 ingredients. Only 30 minutes. The easiest way to use up that rhubarb from your garden or farmers market.
- 3 1/2 cups chopped rhubarb, 1" pieces. About 4 medium stalks
- 1/4 cup water
- 1/4 cup sugar
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Combine the rhubarb, water, and sugar in a medium saucepan. Heat the mixture over medium heat, stirring occasionally until the rhubarb breaks, about 10 minutes.
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Reduce the heat to medium low and let simmer until the rhubarb is completely broken down and jammy, about 15 minutes. Remove from heat and let cool.
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Store in an air tight container in the refrigerator for up to 1 week.
Well, goodbye, rhubarb. I love you! ❤️
Trish
P.S. Want to see what I’m cooking up this week? Check out my Instagram stories! And don’t forget to join my FaceBook community of vegetarian cooks!
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Patricia Bozeman is a cook. A whiskey lover. A dreamer. A wine-o. A tea drinker. A dog lover. A wife. An extrovert with a dash of social anxiety. A Jeopardy watcher. A dress wearer (because she's a lady, duh). A crass and slightly deaf old woman inside of a 33 year old body. 
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