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.

Nutrition

Serving Size: 1 tablespoon
Calories: 50
Sugar: 12g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg