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Rhubarb jam swirled into yogurt
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Small batch rhubarb jam

3-ingredient small batch rhubarb jam recipe! This is the easiest way to make rhubarb jam with no pectin in only 30 minutes.
Course condiment, Side Dish
Cuisine American
Keyword vegan, vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1 pint
Calories 283kcal
Author Trish Bozeman

Ingredients

  • 3 ½ cups chopped rhubarb, 1" pieces. About 4 medium stalks
  • ¼ cup water
  • ¼ cup sugar

Instructions

  • 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.
  • 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. 
  • Store in an air tight container in the refrigerator for up to 1 week.

Nutrition

Serving: 1pint | Calories: 283kcal | Carbohydrates: 69g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 1230mg | Fiber: 8g | Sugar: 55g | Vitamin A: 436IU | Vitamin C: 34mg | Calcium: 367mg | Iron: 1mg