Rhubarb Jam Recipe – Simply Scratch

In this quick and easy Rhubarb Jam Recipe, fresh rhubarb is roasted in sugar and lemon juice before adding fresh ginger juice and vanilla. Spread it on biscuits, buttered toast or leave slightly chunky to top ice cream or cheesecake! Recipe yields 2 cups or 16 (2-tablespoon) servings.

It’s rhubarb season!

And if you’re lucky to grow it or can pick it up at the store, you should definitely make rhubarb jam. This is a quick jam recipe. I’m pretty sure that’s not a legit term in the canning world, but it just seems right to call it that. It’s texture reminds me of apple butter meets a chunky jam. But you could also leave it more on the chunkier side and serve it over ice cream or even better cheesecake.

However it is excellent spread on buttered toast.

To Make This Rhubarb Jam Recipe You Will Need:

• rhubarb
• sugar
• lemon juice
• kosher salt
• ginger juice
• pure vanilla extract

Preheat your oven to 400°F (or 200°C).

In an oven-safe baking dish,  measure and add 1 pound chopped rhubarb, 3/4 granulated sugar and a pinch of kosher salt.

Squeeze in the juice of 1 large lemon.

Gently stir to coat and set a side for 10 minutes so the rhubarb starts to release its juices.

Slide the baking dish onto the middle rack of your preheated oven for 30 minutes.

Meanwhile, peel the skin from an inch of fresh ginger with a spoon. Place it, cutting it in half if it’s too big, in a garlic press and slowly squeeze to release the ginger juice, do this over a small bowl so it can catch the juice easily. I’ve also don’t this with a citrus juicer but it’s a lot harder to do.

Once roasted, remove and let cool before pouring in 1 teaspoon ginger juice.

And 1 teaspoon vanilla.

Here’s where it could go two different ways. You could smash this with a spoon then pile it and a little of the juices onto a piece of cheesecake or shortcake or angel food cake because it’s fantastic. You see where this is going.

Or you could blend it until the rhubarb jam is thick and smooth, kind of like apple butter.

This quick and SUPER easy Roasted Rhubarb Jam is tart, sweet and full of flavor. I literally was eating spoonfuls from a bowl.

How to Use Rhubarb Jam:

Enjoy! And if you give this Rhubarb Jam Recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

This recipe was originally posted on May 28, 2013 and has been updated with clear and concise instructions, new photography and helpful information.