Skip to main content
Rhubarb Jam
4 Serving Plantry

Rhubarb Jam

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.

Tags: Quick and Easy
SERVINGS
4
PREP & COOK TIME
25 min
CALORIES
30
FAT
0g
CARBOHYDRATES
7g
PROTEIN
0g


Get Recipes Delivered

INGREDIENTS

  1. 2 cups chopped rhubarb
  2. 1 orange orange, zested and juiced
  3. ⅓ cup cane sugar
  4. ¼ cup water
Allergens: N/A
Tools: Small saucepan
SERVINGS
4
PREP & COOK TIME
25 min
CALORIES
30
FAT
0g
CARBOHYDRATES
7g
PROTEIN
0g


Get Recipes Delivered

INSTRUCTIONS

1
Simmer the fruit

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.

2
Cool the jam

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.

SIMILAR RECIPES