Rhubarb Jam – Two Ingredient Rhubarb Jam Recipe

Rhubarb Jam

Rhubarb Jam is a yearly springtime celebration, whether it grows in your own garden or it starts to show up at farmer’s markets and produce stores.

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Rhubarb is one of the very first edibles to show up in the garden after a long winter. And this was a long one. Spring, thank you for showing up, finally.

Don’t Eat The Leaves!

Rhubarb is a perennial garden dweller, and we look forward to its appearance each spring. But, did you know, that the rhubarb leaves, themselves, are poisonous? They contain high levels of a toxic compound called oxalyic acid. So, although those leaves may look  temptingly like beet tops, or Swiss chard, please refrain from eating them.

More About Rhubarb

Did you know Rhubarb is not really a fruit, but actually a vegetable? Like many produce items, how we use them determines whether we think of them as veggies, or as fruits. For more facts about rhubarb, check out Four Things You Didn’t Know About Rhubarb

Keep Rhubarb in the Freezer To Enjoy all Year

A couple of posts ago, I made strawberry rhubarb muffins.  I’ve been wanting to use rhubarb again while it’s still in season and growing like crazy. But, rhubarb is easy to freeze. Just cut the stalks into 2 inch pieces. Spread the pieces on a parchment lined baking sheet and freeze until firm. Then transfer to airtight containers and freeze for up to a year. So if you have a surplus, or just want a winter treat, you can still make this rhubarb jam any time of year. Or even these delicious Rhubarb Blueberry Oatmeal Bars

Two Ingredient Rhubarb Jam Simplicity

This is a super simple recipe. There’s no pectin, and there’s just enough sugar to let that rhubarb’s bright tartness shine. The end result is also versatile. You can use this rhubarb jam on toast or scones, but also with pork, salmon, or with crackers and a sharp spreadable cheese for entertaining.  I love it on waffles with strawberries, and you can layer it with custard and nuts for a sublime spring desert. (Recipe coming soon)

To get the prettiest colour for your jam, try to use only the pink and bright red stalks. The green stalks taste just as good, but the colour will be a little muddy.

 

Rhubarb Jam
Rhubarb Jam

 

How to Make Rhubarb Jam

4.32 from 25 votes
Rhubarb Jam
Rhubarb Jam – Rhubarb Jam Recipe
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Celebrate spring with a simple, fresh rhubarb jam with only two ingredients. 

Course: Jams, Jellies, & Preserves
Cuisine: Canning & Preserving
Servings: 64 tbsp
Calories: 21 kcal
Author: Colleen
Ingredients
  • 2 1/2 pounds rhubarb stalks chopped
  • 1 1/2 cups sugar
Instructions
  1. Put chopped rhubarb and sugar in a glass or stainless steel bowl, stir and allow to sit until the sugar is dissolved and there is lots of juice. This can be overnight in the fridge or several hours on the countertop.
  2. Put into a stainless steel pot (other pots such as cast iron, enamel, copper, or aluminum will react with the ingredients and discolour the jam) over medium high heat and bring to a boil, stirring occasionally.
  3.  Reduce heat to medium low and continue to cook, stirring occasionally, until the mixture thickens and the rhubarb has broken down, about 30 minutes. 

  4. Let cool, and transfer into jars.

  5. Rhubarb Jam will keep in the fridge for around three weeks. I didn't process this recipe, but it could be done on a large scale if you have a ton of rhubarb.
Recipe Notes

Rhubarb jam can be frozen.

Nutrition Facts
Rhubarb Jam – Rhubarb Jam Recipe
Amount Per Serving (2 tbsp)
Calories 21
% Daily Value*
Potassium 51mg1%
Carbohydrates 5g2%
Sugar 4g4%
Vitamin A 20IU0%
Vitamin C 1.4mg2%
Calcium 15mg2%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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35 thoughts on “Rhubarb Jam – Two Ingredient Rhubarb Jam Recipe

  1. I can’t wait till our rhubarb is ready! I am thinking another week at least. I look forward to eating this on scones.

  2. This looks amazing! I am planning on making some jam this summer, I’ll have to try this one. Lovely pictures!

  3. Coleen, what an enticing photograph, I love the the composition and depth of field. I am just making a little rhubarb compote to go with my breakfast oatmeal with a few stalks I picked up at the market but now I am inspired to get more rhubarb and make this jam. It looks delicious and I like the minimal ingredients list.

  4. This year’s winter seemed to never end, so Spring (when it finally arrived) was very welcome! I had no idea that rhubarb leaves are poisonous. Thankfully, I hadn’t actually tried preparing it yet—but this vibrant jam made me want to try! I love how simple your recipe is.

  5. Rhubarb is a favorite. I finally have rhubarb in the garden. Although I don’t think I will get any good ones this year. My CSA has awesome rhubarb. I am looking forward to your recipe. I would love this rhubarb jam on wheat toast, delish!

    1. Hi Eileen
      So awesome that you planted rhubarb. I have such a small garden that I just don’t have space for it, unfortunately. It’s such a huge plant! And yes, rhubarb jam on toast is a great breakfast treat. Enjoy!

    2. Did you put any food coloring in your jam? I just made 2 batches of the Sure-Gell kind and had to add some because it was so drab looking.

  6. I’ve been wondering what to do with all the rhubarb I’m seeing in the markets! Rhubarb jam sounds so yummy – thanks for the simple recipe!

  7. I love making my own jams. Rhubarb is one that I haven’t worked with. I’ll be on the lookout for some – maybe from the farmer’s market, so I can make this.

  8. I can’t wait to try this it looks to die for. I’ve not had rhubarb in years after living in Italy for so long so I’m dying to have it!

  9. Just made it today. Loved it. Sent a girlfriend back to the city with a jar of it. She says she’s coming back for more. Simple, and Yummy.

    1. Hi Bev! I so glad it worked out great for you (and your girlfriend)! And I so appreciate your coming back to let me know. Have a delicious day. 🙂

  10. I’m patiently waiting for the rhubarb and sugar to do its thing. I love jamming and my rhubarb is constantly needing cutting back. The leaves are the size of my house and the stalks look like a much larger diameter than yours. May I ask your variety? I don’t know my variety, but it’s obscenely large and more green than red. Apparently grows we’ll year round on the foggy central coast of CA.

    1. Hi Jacqueline, Your rhubarb sounds huge! I’m not sure of my variety, either. Ours is a perennial, but here in BC, Canada, it dies back in the winter, and re-appears each spring. Since your rhubarb grows year round, that may be why it’s so much larger than mine. Just a guess. Happy jamming!

    2. There different varieties of rhubarb. I have the large kind like yours . I also have some that is small and more reddish. Called strawberry rhubarb. All taste the same. As a kid in the 50s we ate it raw with salt on it. Back then they called it pie plant.

      1. Hi Sharon, yes, the rhubarb stalks all taste the same, regardless of the color, so if you use the green ones, food coloring may be required if you desire. In the 60’s, we kids were given little Tupperware cups full of sugar to dip our raw rhubarb. I think salt sounds really interesting though!

    1. Hi Mary, regular pectin requires sugar to work properly. To be honest, I have never tried to make jam without sugar, but now I want to. I wish I could be of more help, but thank you for kick starting me in that direction.

  11. I made this jam yesterday. It is wonderful. Such a good rhubarb flavor. I kept mine boiling when it got thickened. I then scalded my jars and had my rings and flat in boiling water and proceeded to can mine. I did not put it through a water bath but you certainly could. It made 4 one cup jars and 1 half cup jar. I don’t have the red type of rhubarb so I added some red food coloring. Loved it!

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