Rhubarb is in season in Winter and Spring. Making this rhubarb jam is so easy and will last for 2 weeks in a container or jar in the fridge.
Spread it on toast in the morning for breakfast, use a scoop in your toasted muesli with yoghurt or use it to make a beautiful Rhubarb Jam & Strawberry Tart – See here for recipe
10 minPrep Time
25 minCook Time
35 minTotal Time
500g (1 bunch) Rhubarb
250g Castor sugar
1 each Orange, finely grated zest
& juice, strained
1 each Lemon, finely grated rind
1 each Vanilla Bean
(or 1 tsp Vanilla Bean Paste)
- Wash rhubarb and cut into 2cm - 3cm cube pieces. Ensure to cut off any brown sections of the rhubarb. Place pieces of Rhubarb in colander, rinse again under cold running water.
- Then place pieces in a large saucepan with castor sugar, zests, juices, and vanilla.
- Stir over medium-high heat until sugar dissolves then bring to the boil and stir slowly until very thick and jammy and sits ontop of itself (15-20mins).
- Pour out into a tray/container and set aside to cool completely before placing in pastry. Cover will cling wrap.