There’s something uniquely satisfying about homemade Rhubarb Preserves. The tartness of rhubarb, balanced perfectly with sweet sugar and a hint of vanilla, creates a delightful spread that’s perfect for all occasions. Whether slathered on warm toast or incorporated into your favorite dessert, these preserves capture the essence of the season. Plus, making your own preserves is an easy way to enjoy this seasonal vegetable while preserving its natural flavors.

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

I fondly remember the first time I ventured into the world of canning. Armed with a few simple ingredients and a desire to preserve summer’s bounty, I discovered the joy of making my own jams and preserves. Rhubarb ranked high on that list, and since then, it has become a staple in my kitchen during spring. Trust me, once you try this recipe, you’ll be hooked on the vibrant taste and versatile uses of homemade Rhubarb Preserves.

Why You’ll Love This Recipe

Simple & Quick: You can whip this up in just about 90 minutes, making it a great weekend project.
Irresistible Flavor: The sweet-tart balance of rhubarb and sugar, enhanced by a splash of vanilla, creates a unique taste experience.
Eye-Catching Appeal: The beautiful ruby color makes it not only delicious but also visually stunning.
Flexible Serving: Perfect for breakfast spreads, desserts, or even as a gift during the holidays.
Diet-Friendly Options: Easily adjust the sugar with honey or maple syrup for a natural sweetness alternative.

Ingredients You’ll Need

3 cups chopped rhubarb (about 4-5 medium stalks): Fresh, vibrant rhubarb is key here. Make sure to wash and chop it into 1/2-inch pieces for even cooking. If you can’t find rhubarb, you might substitute it with strawberries or plums for a different twist.
3/4 cup granulated sugar (150 grams): This recipe requires sugar to balance the tartness of the rhubarb. For a healthier alternative, consider using honey or maple syrup, but keep in mind the flavor will slightly change.
1 1/2 tablespoons lemon juice: Fresh lemon juice adds necessary acidity and brightness that enhances the overall flavor of the preserves.
1 teaspoon vanilla extract: A splash of vanilla brings warmth and rounds out the preserves’ taste. Look for pure vanilla extract for the best flavor.

How to Make Rhubarb Preserves

Chill the Plate: Place a small plate in the freezer. This will help you test the jam’s consistency later.

Combine Ingredients: In a 3-quart or larger saucepan, add the 3 cups of chopped rhubarb, 3/4 cup of granulated sugar, and 1 1/2 tablespoons of lemon juice. Stir gently to mix everything together.

Bring to a Boil: Heat the mixture over medium-high, stirring often. Once the mixture starts to bubble vigorously, reduce the heat to keep it at a gentle boil. Allow the preserves to boil for about 9 minutes, adjusting the heat to prevent burning. Aim for a temperature of around 220°F (104°C), though reaching 212°F (100°C) is also acceptable for thickening.

Check for Doneness: To test if the jam is ready, drop a small spoonful onto the chilled plate and let it sit for a minute. Push it with your finger; if it wrinkles and holds its shape, it’s done.

Stir in Vanilla: Once the desired consistency is achieved, remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract.

Cool the Preserves: Allow the preserves to cool completely on a wire rack, which takes about an hour. This cooling period is crucial for thickening.

Jar and Store: Transfer your thickened preserves into clean jars. Store them in the refrigerator for up to a week. If you’re not planning to consume them quickly, freeze any extra preserves for up to a year.

Storing & Reheating

To store your homemade Rhubarb Preserves, keep them in airtight containers in the refrigerator, where they will last up to one week. Alternatively, for longer preservation, transfer them to freezer-safe containers—you’ll enjoy the preserves at peak freshness for up to three months. When you’re ready to enjoy them, simply thaw them in the refrigerator overnight. Note that flavors may soften in the freezer, so a quick stir before serving can refresh their vibrant taste.

Chef’s Helpful Tips

Be mindful not to overcook the rhubarb, as it can become mushy quickly. Keep an eye on the boiling process.
A larger saucepan creates a better evaporation surface, which reduces cooking time.
If your preserves are runny, just simmer longer until they thicken to your liking.
Use freshly squeezed lemon juice for the best flavor, but bottled can work in a pinch.
Consider adding spices like cinnamon or cardamom for an extra kick!

There’s nothing quite like the taste of homemade Rhubarb Preserves, where each bite reminds you of sunshine-filled days. With its tangy sweetness and luscious texture, this recipe is an inviting way to introduce your family and friends to the delightful world of preserves. Don’t be afraid to experiment with this recipe, perhaps adding your favorite fruits for a unique spin. Let your creativity shine through, and most importantly, enjoy every fruity bite!

Recipe FAQs

Can I use frozen rhubarb for this recipe?

Yes, you can use frozen rhubarb! Simply thaw it and drain any excess liquid before chopping and using it in the preserve. It may take slightly longer to reach the correct temperature, so adjust your cooking time accordingly.

How do I know when my preserves are properly set?

To check if your rhubarb preserves have set, perform the plate test: drop a spoonful of the jam onto the cold plate from the freezer, let it sit for a moment, and push it with your finger. If it wrinkles and holds its shape, it’s set!

Can I substitute other fruits in this recipe?

Certainly! You can use other fruits like strawberries or cherries in combination with rhubarb, or even solo. Just keep in mind that the cooking time may vary depending on the fruit’s water content and texture.

How should I use my Rhubarb Preserves?

The possibilities are endless! Use them as a topping for toast, pancakes, yogurt, or ice cream. You can also incorporate them into desserts like pies or tarts for a delightful burst of flavor. Enjoy getting creative!

More Desserts & Appetizers Recipes

Strawberry Rhubarb Preserves

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Rhubarb Preserves

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Author: Anna
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

These rhubarb preserves are a delightful way to experience the sweetness and tartness of fresh rhubarb. With simple ingredients and a straightforward cooking method, you can enjoy this homemade treat that pairs perfectly with toast, desserts, or as a sweet topping. Prepare a batch for an easy dessert or brunch addition!

Ingredients

Scale

3 cups (375 grams) chopped rhubarb, about 4-5 medium stalks, cut into about 1/2” pieces
3/4 cup (150 grams) granulated sugar, see notes for honey/maple syrup option
1 1/2 tablespoons lemon juice
1 teaspoon vanilla extract

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Instructions

Place a small plate in the freezer before starting preparation.
In a 3-quart or larger saucepan, combine the chopped rhubarb, sugar, and lemon juice.
Bring the mixture to a boil over medium-high heat, stirring frequently. Once boiling, reduce the heat to the lowest setting to maintain a full boil for about 9 minutes, adjusting the heat to avoid burning.
To test for doneness, drop a spoonful onto the cold plate and wait a minute. If it wrinkles and holds shape, it’s ready.
Stir in the vanilla extract once the preserves are ready.
Remove the saucepan from heat and let it cool on a wire rack for about 1 hour.
Transfer the cooled preserves into clean jars and refrigerate for up to 1 week; for longer storage, freeze it for up to 1 year.

Notes

For a different sweetener option, consider using honey or maple syrup instead of granulated sugar.
Preserves can be frozen for extended shelf life up to a year, ensuring you can enjoy them well into the future.
Always use clean jars to store preserves for best freshness.