Rhubarb is sold at farmers markets and grocery stores in the spring, and is famous for its beautiful pink and green hue. While famously paired with strawberries, this rhubarb jam holds its own with just a touch of sweetness from natural cane sugar and fresh orange juice.
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- 2 cups chopped rhubarb
- 1 orange orange, zested and juiced
- ⅓ cup cane sugar
- ¼ cup water
In a small saucepan, combine the chopped rhubarb, orange zest, juice, cane sugar, and ¼ cup cold water over medium heat. Bring to a boil, reduce heat to low, and simmer fruit, stirring occasionally, until rhubarb breaks down and thickens, about 15 to 20 minutes.
Transfer rhubarb jam to a heat-safe container and place in the refrigerator to cool. Enjoy with plant-based yogurt. The rhubarb jam should keep for up to 1 week.