Rhubarb is one of those unique ingredients that you either love or haven’t fully discovered yet. Its bright pink stalks bring a tartness that’s hard to resist, making it the star of many springtime preserves. Rhubarb preserves are a delightful way to capture that distinct flavor, allowing you to enjoy the taste of spring all year round. The combination of sugar and lemon juice with rhubarb creates a perfectly balanced sweetness that doesn’t overpower its natural tang. It drapes over toast or swirls into yogurt beautifully, delivering a burst of flavor with every bite.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Rhubarb Preserves
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Rhubarb Preserves

When I first tried making rhubarb preserves, I was amazed at how simple it was to transform these tart stalks into a luscious spread. Just a few fresh ingredients, a bit of patience while it simmers, and I had jars filled with vibrant red goodness. Perfect for those cozy mornings or spontaneous afternoon snack cravings, these preserves are a fantastic way to elevate your breakfast or dessert game. I can’t wait for you to try this easy recipe and fall in love with homemade rhubarb preserves just as I did!

Why You’ll Love This Recipe

Simple & Quick: With only 5 minutes of prep and 85 minutes of cook time, you can whip up a batch with ease.
Irresistible Flavor: The combination of tart rhubarb, sweet sugar, and a hint of vanilla creates a heavenly taste experience.
Eye-Catching Appeal: Its lovely pink hue is perfect for impressing family and friends – your jars will look beautiful on any table.
Flexible Serving: Enjoy it with breakfast, spread on scones, or as a topping for ice cream – the possibilities are endless.
Diet-Friendly Options: Easily substitute sugar with honey or maple syrup for a more natural sweetness.

Ingredients You’ll Need

3 cups (375 grams) chopped rhubarb: About 4-5 medium stalks cut into 1/2” pieces. Fresh rhubarb is essential for that vibrant flavor, but frozen can work in a pinch. Just ensure to thaw and drain extra moisture.
3/4 cup (150 grams) granulated sugar: This sweetener balances the tartness of rhubarb perfectly. If you’re looking for alternatives, honey or maple syrup can be used in a 1:1 ratio.
1 1/2 tablespoons lemon juice: Freshly squeezed lemons provide essential acidity that enhances the rhubarb’s flavor while helping to balance the sweetness.
1 teaspoon vanilla extract: Adds a depth of flavor that complements the rhubarb beautifully. Feel free to experiment with almond extract for a different twist!

How to Make Rhubarb Preserves

Prep the Plate: To start, place a small plate in the freezer. This will help test when your preserves have reached the right consistency later on.

Combine Ingredients: In a 3-quart or larger saucepan, combine the 3 cups of chopped rhubarb, 3/4 cup of granulated sugar, and 1 1/2 tablespoons of fresh lemon juice. The wider the pan, the quicker the cooking time, as it allows steam to escape.

Boil It Up: Heat the mixture over medium-high heat, stirring frequently to ensure the sugar dissolves and the rhubarb begins to release its juices. As it bubbles, reduce the heat to maintain a steady boil. You’ll boil for about 9 minutes or until the mixture reaches about 220°F (104°C) on a food thermometer.

Check for Doneness: To check if the jam is ready, drop a small spoonful onto the cold plate from the freezer, let it sit for a moment, and then run your finger through it. If it wrinkles and holds its shape, it’s done. If not, keep boiling for another minute or two.

Stir in Vanilla: Once your preserves are perfect, stir in 1 teaspoon of vanilla extract. This will add a lovely depth of flavor to the mix as it cools.

Cool Completely: Remove the saucepan from the heat and set it on a wire rack to cool for about an hour. You’ll notice it thickening as it cools.

Jar It Up: Transfer your delicious rhubarb preserves into clean jars. They can be refrigerated for up to a week or frozen for up to a year for later enjoyment!

Storing & Reheating

Store your rhubarb preserves in airtight containers in the refrigerator for up to one week. If you wish to keep them longer, freeze in freezer-safe jars or zip-top bags for up to 3 months. When you need to use them, simply thaw overnight in the refrigerator or set them out at room temperature. The texture might change slightly after freezing, but a quick stir helps refresh the flavors beautifully.

Chef’s Helpful Tips

Avoid overcooking the rhubarb; it can turn mushy if left on heat for too long and lose its structure.
Make sure to use a thermometer for the best results; this ensures the preserves set properly.
Taste your mixture before bottling – feel free to adjust sugar or lemon juice to match your sweetness preference.
Consider sterilizing your jars by boiling them to enhance the preserves’ shelf life.
Experiment with add-ins like crushed strawberries or a sprinkle of ginger for a unique twist!

Rhubarb preserves are a delightful treat that can brighten your days with their fruity tang and sweet balance. The process is simple, requiring only a handful of ingredients that harmonize beautifully. Once you master this recipe, I encourage you to get creative and make it your own. Serve it over warm biscuits, swirled into yogurt, or drizzled atop cheesecake. The possibilities are endless!

Recipe FAQs

How long do rhubarb preserves last in the fridge?

Rhubarb preserves can last in the refrigerator for up to one week when stored in an airtight container. After that, it’s best to freeze any unused portions to keep them fresh longer.

Can I make rhubarb preserves without sugar?

You can certainly make rhubarb preserves using honey or maple syrup as sweeteners. Substitute granulated sugar with an equal amount of honey or maple syrup, keeping in mind that this may slightly alter the end flavor and consistency.

What’s the best way to use rhubarb preserves?

Rhubarb preserves are incredibly versatile! You can spread them on toast, use them as a filling for pastries, dollop them over yogurt or oatmeal, or even incorporate them into desserts like ice cream or cheesecake to elevate their flavors.

Can I use frozen rhubarb for this recipe?

Absolutely! Frozen rhubarb works well for preserves, especially out of season. Just thaw it, drain any excess moisture, and proceed with the recipe as if using fresh rhubarb. The flavor and texture will remain delightful.

More Desserts & Appetizers Recipes

Strawberry Rhubarb Preserves

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Rhubarb Preserves

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Author: Lina
Prep Time: 5 minutes
Cook Time: 85 minutes
Total Time: 1 hour 30 minutes
Yield: 10 servings 1x
Category: Desserts & Appetizers
Method: Stovetop
Cuisine: American

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Description

This rhubarb preserves recipe showcases a delightful flavor with fresh rhubarb, simple ingredients, and easy preparation, making it a must-try for homemade delights.

Ingredients

Scale

3 cups (375 grams) chopped rhubarb
3/4 cup (150 grams) granulated sugar
1 1/2 tablespoons lemon juice
1 teaspoon vanilla extract

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Instructions

Place a small plate in the freezer before you start cooking.
In a 3-quart or larger saucepan, add the rhubarb, sugar, and lemon juice.
Bring to a boil over medium-high heat while stirring frequently. Reduce heat to maintain a full boil for about 9 minutes, or until it reaches 220°F (104°C).
To test if the jam is ready, drop a small spoonful onto the cold plate and check for consistency.
Once done, stir in the vanilla extract.
Remove the saucepan from heat and let it cool on a wire rack for about 1 hour.
Transfer the preserves into clean jars and refrigerate for up to 1 week, or freeze for up to 1 year.

Notes

Store in clean jars to extend shelf life.
For a different sweetener option, honey or maple syrup can be used instead of sugar.
The jam will thicken as it cools, so don’t worry if it’s runny at first.