Rhubarb + Ginger = OMGosh Jam! A best friend to toast, this rhubarb recipe is also a good oatmeal topper, mixed with yogurt or served with cheese.
I started with some rhubarb from the garden.
I love to say that because I’m not a great gardener. But I do have some fruits (pun intended) of my labor. Good thing rhubarb is such a self sufficient plant. It returns year after year and doesn’t require much attention.
Rhubarb Ginger Jammin’ it
Rhubarb Ginger jam was a breakfast highlight on a trip to Ireland. The owner of the B&B didn’t think it was anything special, but I sure did. I still laugh at her response when I asked her about it. Apparently, the recipe is so common, she just shrugged me off. But I knew this was one recipe I would recreate.
Rhubarb Ginger Jam
This is a versatile rhubarb recipe. Chop the rhubarb into similar size pieces so they cook evenly. If you want Strawberry Rhubarb Jam, use 4 cups rhubarb and 3 cups strawberries. Both versions are pretty darn good!
Cook it until the fruit breaks down and mixture thickens.
- spread on toast with my Nut’n Seed Butter
- top oatmeal and plain yogurt
- use with cheese, with on a sandwich or as part of a cheese plate
- use in on this yogurt breakfast tart (use rhubarb instead of cranberries)
A few more rhubarb recipes to get you going…
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Rhubarb Ginger Jam
Rhubarb + Ginger = OMGosh Jam! A best friend to toast, it’s also a good oatmeal topper, mixed with yogurt or served with cheese.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 3 cups 1x
- Category: Jam
- Method: stovetop
- Cuisine: American
- 7 cups fresh rhubarb, cut into 1-inch pieces
- 1 cup brown sugar
- 3 tablespoons candied ginger, chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoons ground ginger
- a sprig fresh rosemary, optional
- Combine rhubarb, sugar, and lemon juice in large saucepan; let stand about 15 minutes so sugar releases some fruit juices.
- Cook over medium-high heat, stirring frequently until thick, 20-30 minutes.
- Remove from heat. Add rosemary and allow to steep for an hour. Remove rosemary.
- The jam will keep covered in the refrigerator for a month or may be frozen in an air-tight container.
To make Strawberry Rhubarb Jam use 4 cups rhubarb and 3 cups strawberries
- Serving Size: 2 tablespoons
- Calories: 35
Keywords: rhubarb jam