Description
A tangy-sweet rhubarb preserve with warm cinnamon notes. Perfect for yogurt, oatmeal, or scones. Zero added pectin required, gentle simmer preserves vibrant color and nutrients from fresh stalks.
Ingredients
6 cups chopped rhubarb
1 cup sugar (adjust to taste or use honey/maple)
2 tbsp water
1/4 tsp cinnamon
Instructions
Trim rhubarb stalks, removing fibrous ends
Chop into 1-inch pieces for even cooking
Sprinkle chopped rhubarb with sugar to macerate
Let rest 10-15 minutes to release moisture
Combine rhubarb, sugar, water and cinnamon in saucepan
Cover and simmer over medium heat stirring occasionally
Watch for stubborn sugar crystals, mashing with spoon if needed
Reduce heat when rhubarb becomes jam-like in texture
Remove from heat and let cool to room temperature
Transfer to sterilized glass jars with airtight lids
Notes
Prep/clean jars with boiling water for long-term storage
Adjust sugar to 1/2 cup for reduced sweetness
Add optional zest of lemon for brightness
Spoon over vanilla ice cream for decadent dessert
- Prep Time: 10
- Cook Time: 15
- Category: Desserts
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 80
- Sugar: 20g
- Sodium: 0mg
- Fat: 0.3g
- Saturated Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg