Rhubarb Preserves are nothing short of a springtime treasure. This vibrant, slightly tangy spread brightens up breakfast toast, adds zing to dessert, and acts as the perfect companion to savory dishes. With a beautiful ruby hue and a delightful balance of sweetness and tartness, homemade rhubarb preserves elevate your preserves game. The process is simple and rewarding, making it ideal for both kitchen novices and seasoned canners.

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

The first time I made rhubarb preserves, it was on a rainy afternoon, eager to preserve the flavors of spring. The kitchen filled with the fresh, sweet aroma of bubbling fruit, transforming my space into a haven of warmth. Now, every time I open a jar of this sweet-tart delight, I’m reminded of those cozy moments, making it more than just a recipe—it’s a slice of nostalgia. Whether you’re using fresh rhubarb from your garden or a local farmer’s market, your tastebuds will surely sing with joy. So, grab your apron and let’s get started on this easy, satisfying adventure.

Why You’ll Love This Recipe

Simple & Quick: With just 5 minutes of prep and 85 minutes of cook time, you can whip up a delicious batch of rhubarb preserves.
Irresistible Flavor: The unique blend of tart rhubarb with sweet sugar and a hint of vanilla creates a flavor you can’t resist.
Eye-Catching Appeal: These preserves boast a beautiful ruby color, making them a stunning addition to any table.
Flexible Serving: Perfect for breakfast, as a snack, or even as a topping for desserts, they fit into any meal.
Diet-Friendly Options: This recipe can easily be adapted with honey or maple syrup for a healthier twist.

Ingredients You’ll Need

3 cups chopped rhubarb (about 4-5 medium stalks): Fresh rhubarb is key for that vibrant tart flavor. Make sure to cut it into 1/2” pieces for even cooking. If rhubarb isn’t in season, feel free to use frozen rhubarb, just make sure it’s thawed and drained.
3/4 cup granulated sugar (150 grams): This sweetener balances the tartness of the rhubarb. You can substitute with honey or maple syrup (use about 1/2 cup honey or maple syrup), but adjust for sweetness as those alternatives tend to be sweeter.
1 1/2 tablespoons lemon juice: Fresh lemon juice brightens the flavor and helps with preservation. Always opt for fresh over bottled for the best taste.
1 teaspoon vanilla extract: This adds depth to the preserves, giving them a lovely aroma. Use pure vanilla extract for the best flavor.

How to Make Rhubarb Preserves

Prep the Plate: Start by placing a small plate in the freezer. This will help us test the consistency of our preserves later.

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

Bring to Boil: Heat the mixture over medium-high heat while stirring frequently. Once it begins to boil, reduce the heat to the lowest setting that still maintains a steady boil. Let the mixture boil for about 9 minutes, stirring occasionally. It’s crucial to monitor the heat to prevent burning, as we want it bubbling without scorching.

Testing for Doneness: After boiling, it’s time to check if your preserves are ready. Drop a small spoonful onto your cold plate from the freezer. After a minute, push it with your finger—if it wrinkles and holds its shape, you’re good to go.

Add Vanilla: If your preserves are set, stir in 1 teaspoon of vanilla extract. This step is vital as it infuses a warm flavor that perfectly complements the tart rhubarb.

Cool the Mixture: Remove the saucepan from the heat and place it on a wire rack to cool completely, which takes about 1 hour. Watch as it starts to thicken as it cools.

Jar and Store: Once cooled, transfer your rhubarb preserves into clean jars. You can store them in the refrigerator for up to 1 week. For longer storage, freeze the extras and enjoy them for up to 1 year, making sure they are in airtight containers to avoid freezer burn.

Storing & Reheating

To store your delicious rhubarb preserves, keep them in the refrigerator in an airtight container for up to 1 week. If you have some leftovers, consider freezing them in freezer-safe jars for up to 3 months. When you’re ready to enjoy them again, just thaw in the refrigerator overnight. Reheat gently on the stovetop over low heat until warmed through. Just a heads up: the texture might be a bit different after freezing, but a quick stir will refresh your preserves beautifully.

Chef’s Helpful Tips

Make sure your rhubarb is fresh and firm; wilted rhubarb won’t yield the best flavor.
Stir often while boiling to prevent any sticking or burning on the bottom of the pan.
If your preserves seem too runny, let them simmer a bit longer; they will thicken more as they cool.
You can also experiment by adding a pinch of cinnamon or nutmeg for a warm spice note.
If you’re not ready to use your preserves right away, consider canning for longer-term storage.

Rhubarb preserves are a delicious and versatile treat that can brighten even the dullest of breakfast tables. Not only do they provide a wave of fresh, tangy flavor, but they also hold many fond memories of spring and all its bounty. Don’t hesitate to make a batch, and enjoy sharing them with friends and family—or keep them all to yourself!

Recipe FAQs

Can I use frozen rhubarb for this recipe?

Absolutely! Frozen rhubarb works well. Just make sure it’s fully thawed and drained before using it in your preserves to avoid excess moisture.

How do I know if my rhubarb is ripe?

Look for firm, bright rhubarb stalks that are not wilted. The color should be vibrant, ranging from deep green to bright red. Skips the ones with signs of browning or overly soft spots.

Can I adjust the sweetness of my preserves?

Yes, you can customize the sweetness by adjusting the amount of sugar or using natural sweeteners like honey or maple syrup. Just remember to taste as you go!

How can I use rhubarb preserves other than on toast?

Get creative! Use them as a filling for pastries, an ice cream topping, or a delightful addition to yogurt. They can even complement savory dishes like pork or chicken, adding a unique tang.

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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

This Rhubarb Preserves is a delightful spread featuring tender rhubarb, a touch of sweetness, and a hint of vanilla. Perfect for breakfast or a snack, this simple recipe results in a chunky, flavorful preserve that’s great on toast or as a topping for desserts.

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 cooking.
In a 3-quart or larger saucepan, combine the rhubarb, sugar, and lemon juice.
Bring the mix to a boil over medium-high heat while stirring frequently. Reduce heat to maintain a full boil for 9 minutes, adjusting to prevent burning.
To test if the jam is ready, drop a spoonful onto the cold plate. After a minute, push it with your finger; if it wrinkles, it's done.
Once ready, stir in the vanilla extract.
Remove from heat and let cool completely on a wire rack, about 1 hour.
Transfer into clean jars and refrigerate for up to 1 week. For longer storage, freeze the jam, which keeps well for up to 1 year.

Notes

For a different sweetening option, honey or maple syrup can be used instead of sugar.
Store preserves in clean, airtight jars to maintain freshness.
The preserves will thicken more as they cool.