Roasted Rhubarb Jam

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.

Course Homemade Ingredients & Condiments

Cuisine American

Keyword ginger, jam, lemon, rhubarb, vanilla sugar

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 43

Author Laurie McNamara

Ingredients

1 pound rhubarb trimmed and cut into 1/2 inch pieces
3/4 cup sugar
1 pinch kosher salt
1 large lemon juiced
1 inch piece ginger root peeled and squeeze for juice (about 1 teaspoon juice)
1 teaspoon pure vanilla extract

US Customary - Metric

Instructions

Preheat your oven to 400℉ (or 200℃)
In an oven-safe dish add in the rhubarb, sugar, a pinch of salt and lemon juice. Toss well and let sit for 10 minutes.
Slide the baking dish onto the middle rack of your preheated oven for 30 minutes.
Remove and let cool.
Peel an inch piece of fresh ginger and place it in a garlic press. Squeeze gently over a bowl to catch the juices. Remove any pieces of ginger before pouring it (about 1 teaspoon) into the roasted rhubarb. Lastly add 1 teaspoon vanilla.
Stir and break up any large pieces of rhubarb and leave chunky or blend it until thick and smooth, kind of like the consistency apple butter.
Serve (chunky or smooth) over cheesecake, angel food cake or pound cake. Or spread on biscuits or buttered toast.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition