Enjoy this tart and lush jam on toast, muffins, or even between layers of cake.
Two decades ago, I peered over my neighbor’s kitchen counter, buzzing with curiosity. She hummed and smiled while pulling a fresh strawberry-rhubarb pie out of the oven. We had to wait a few minutes for it to cool off, but once it did, we dug in like it was our job. Each bite tasted sweeter than the one before, with a tartness that made my taste buds tingle. That was my first experience with rhubarb, and it has stuck in my mind ever since.
Fast-forward to the present day, and I’m harvesting raw rhubarb from my grandma’s garden so that I can make all kinds of delicious treats. By far one of the easiest and most dynamic is rhubarb jam—a sweet condiment that reminds me of that very first pie. Classically, it’s spread on toast or muffins, but I also enjoy topping it on waffles or sneaking it between cake layers. With a blissful balance of sugary tartness and a hint of citrus, rhubarb jam can complement all kinds of dishes, both for brunch and dessert. Plus, that ruby red hue is simply gorgeous! Crafting a jar of this jam for your family could very well brighten their day.
Can you eat rhubarb stalks raw?
Absolutely, but not everyone enjoys them as much as I do. I’ve heard some folks call it “sour celery,” which isn’t far off. The stalks are quite similar in texture to celery stalks, but with a tangy twist, which I really like. Most people, though, prefer their rhubarb cooked, which helps bring out a fruitier flavor while also mellowing that tanginess. Feel free to try raw rhubarb if you wish, but remember, only eat the stalks, as the leaves are toxic.
How do I store leftovers?
Once your rhubarb jam has cooled off and been transferred into airtight jars, store it in the fridge for up to 2 weeks. Alternatively, freeze the jam in a freezer-safe container for up to 3 months before letting it thaw in the fridge overnight. This way, you can save it for a specific occasion. Serve it cold or at room temperature.
Serving suggestions
Need a quick breakfast to start the day off sweet? Spread some rhubarb jam on a crispy slice of Air-Fryer Toast or mix it into Strawberry-Rhubarb Vegan Overnight Oats. If you have a little more time on your hands, spread it on Strawberry-Rhubarb Oatmeal Muffins or Apple-Cinnamon Waffles. In my family, you can never have too much sweetness! On that note, if you’d like to incorporate your rhubarb jam into a dessert, try it as a topping for Strawberry Cheesecake, or as a filling for Vegan Strawberry Cake.
Ingredients
- 6 cups chopped rhubarb
- 2 1/4 cups granulated sugar
- Juice of 1 lemon
Instructions
- In a large glass or glazed ceramic bowl, combine the chopped rhubarb, sugar, and fresh lemon juice. Stir well to evenly coat the rhubarb. Cover the bowl and let the mixture sit for at least 8 hours, stirring once or twice to ensure the sugar is well distributed.
- Transfer the rhubarb mixture along with its juice into a nonreactive pot. Bring to a simmer over medium-high heat and cook for about 20 minutes, stirring frequently. Then lower the heat to a gentle simmer and continue cooking for another 10 minutes, stirring often to prevent burning.
- Remove the pot from heat and allow the jam to cool for about 10 minutes. Spoon the warm jam into clean, sterilized glass jars. Seal the jars and refrigerate. Use within 2 weeks.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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