Rhubarb preserves are like a burst of springtime sweetness captured in a jar. Vibrant, tangy, and perfectly balanced with just the right amount of sweetness, this delicious concoction brings a delightful flavor to breakfast toast or afternoon scones. It’s one of those recipes that feels both rustic and charming, evoking warm memories of garden-fresh ingredients and simple pleasures shared with loved ones.

Table of Contents

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

I first discovered my love for rhubarb preserves on a sunny afternoon at a local farmer’s market, where the vibrant stalks of rhubarb called out to me. I knew I just had to bring some home and whip up a batch. The resulting preserves were not only easy to make but packed with a unique tanginess that store-bought versions often miss. Homemade rhubarb preserves are truly a treat, and I’m excited to share this delightful recipe with you. Once you try it, you’ll find yourself reaching for another jar, filled with the nostalgia of spring.

Why You’ll Love This Recipe

Simple & Quick: Just 5 minutes of prep and about 85 minutes of cooking make this a manageable project for any home cook.
Irresistible Flavor: The bright tang of rhubarb paired with sweet sugar and a hint of vanilla creates a flavor that’s wonderfully complex yet comforting.
Eye-Catching Appeal: That gorgeous pink hue makes rhubarb preserves not just tasty but visually captivating, making it a lovely addition to any brunch spread.
Flexible Serving: Perfect on toast, spooned over yogurt, or drizzled onto desserts; this preserve fits seamlessly into many meals.
Diet-Friendly Options: Explore the potential of using honey or maple syrup instead of granulated sugar for a sweet twist.

Ingredients You’ll Need

3 cups chopped rhubarb (375 grams): About 4-5 medium stalks, cut into 1/2” pieces. Make sure to use fresh rhubarb for the best flavor and texture.
3/4 cup granulated sugar (150 grams): This brings balance to the tart rhubarb. If you prefer a different flavor profile, consider using honey or maple syrup for a natural sweetness.
1 1/2 tablespoons lemon juice: Freshly squeezed is most effective, enhancing the overall brightness of the preserves.
1 teaspoon vanilla extract: This adds a lovely depth, rounding out the flavors beautifully.

How to Make Rhubarb Preserves

Chill a Plate: Begin by placing a small plate in the freezer; this helps test the consistency of your preserves later on.

Combine Ingredients: In a 3-quart or larger saucepan, pour in the chopped rhubarb, 3/4 cup granulated sugar, and 1 1/2 tablespoons lemon juice. Stir well to combine all the ingredients.

Cook the Mixture: Set over medium-high heat and bring the mixture to a boil, stirring frequently to ensure nothing sticks to the bottom. Once it starts bubbling, turn the heat down slightly but keep it at a full boil for about 9 minutes. You’re aiming for a temperature of around 220°F (104°C) for perfect spreading consistency, but it’s common for it to remain just below that.

Test for Doneness: After boiling for about 9 minutes, drop a spoonful of the mixture onto your chilled plate. Let it sit for a moment, then push it with your finger. If it wrinkles and holds its shape, it’s ready!

Stir in Vanilla: Once your preserves have reached that perfect consistency, stir in the 1 teaspoon vanilla extract. This step really elevates the flavors.

Cool the Preserves: Transfer the saucepan to a wire rack and allow the mixture to cool completely, which should take about 1 hour.

Jar & Store: After it’s cooled, pack the preserves into clean jars. They can be stored in the refrigerator for up to a week, but if you haven’t finished them by then, feel free to freeze whatever’s left!

Storing & Reheating

To store your lovely rhubarb preserves, keep them in airtight jars in the refrigerator for about a week. Ensure jars are clean before filling them. For longer storage, transfer the preserves to freezer-safe containers or bags, where they can last for up to one year. When you’re ready to enjoy them, thaw in the refrigerator overnight. Just be aware that freezing can alter the texture slightly, but a quick stir or gentle heat can refresh the consistency.

Chef’s Helpful Tips

Make sure to avoid overcooking the mixture, as it can become too thick and gummy; keeping an eye on the temperature is key.
Fresh, vibrant rhubarb is essential for that lovely tang, so choose stalks that are firm and colorful.
If you feel adventurous, consider adding spices like ginger or a splash of bourbon for an exciting flavor twist.
To prevent any burning, keep stirring the mixture as it cooks, especially towards the end.
Jarring while still warm allows for a better seal, so be prompt when transferring to jars.

Rhubarb preserves are not just for spreading on bread – they can enhance a wide array of dishes, from savory roasts to sweet pastries. Don’t hesitate to experiment and find your perfect way to enjoy this delightful spread!

Recipe FAQs

How long can I store rhubarb preserves?

You can keep rhubarb preserves in the refrigerator for up to one week. If you want to store them longer, transfer them to freezer-safe containers, where they will last up to a year!

Can I use frozen rhubarb?

Yes, you can use frozen rhubarb! Just ensure it’s thawed and well-drained to avoid excess moisture, which can affect the consistency of your preserves.

What can I substitute for the sugar?

If you’d like a healthier option, you can substitute sugar with honey or maple syrup, typically using about 2/3 cup for every cup of sugar. This change will also alter the flavor slightly, adding a deeper richness.

Why did my rhubarb preserves turn out too runny?

If your preserves didn’t thicken as expected, it could be due to not reaching the right cooking temperature. To fix runny preserves, simply return them to the heat and continue to boil, testing with the cold plate method until it reaches the desired consistency.

More Desserts & Appetizers Recipes

Strawberry Rhubarb Preserves

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Rhubarb Preserves

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Jennifer
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

Print Recipe

Description

Rhubarb Preserves offer a delightful flavor with minimal preparation. Made with fresh rhubarb, sugar, and a hint of lemon, this treat is great for breakfast or as a topping for desserts.

Ingredients

Scale

3 cups (375 grams) chopped rhubarb, cut into about 1/2” pieces
3/4 cup (150 grams) granulated sugar
1 1/2 tablespoons lemon juice
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Place a small plate in the freezer before cooking.
In a 3-quart saucepan, combine rhubarb, sugar, and lemon juice.
Bring the mixture to a boil over medium-high heat, stirring frequently. Lower the heat to maintain a full boil for about 9 minutes.
To check for readiness, drop a spoonful on the cold plate and see if it wrinkles and holds its shape.
Stir in vanilla extract once the jam is done cooking.
Allow the mixture to cool on a wire rack for about 1 hour.
Transfer the cooled jam into clean jars and refrigerate for up to 1 week, freezing any leftovers to enjoy later.

Notes

For a different sweetness, consider using honey or maple syrup instead of granulated sugar.
The preserves can be frozen for up to 1 year for later use.
Store in clean jars for the best shelf life.