This irresistible rhubarb jam is so simple to make with only four ingredients. Spread on toast, swirl in ice cream, or just eat with a spoon!
Rhubarb is one of my favorite parts of summer. I’ve had my rhubarb for almost as long as I’ve had this blog. It’s probably one of the most reliable and consistent thing I have in my life outside my daughter. I didn’t know it was possible to love a plant, but I love my rhubarb. Is that weird? That may be weird, but I am okay with that. Forget a boyfriend when I know I can rely on my rhubarb to show up without fail. Amanda + Rhubarb for lyfe.
I love making recipes with rhubarb whenever I can. Each year I make a batch of strawberry rhubarb ice cream and I also make this rhubarb jam. Strawberry rhubarb is a classic combination, but I love the taste of rhubarb on its own, especially in the form of jam. You can use it in just about everything. Most days I slather it over wholegrain toast with some butter. When I want to be really indulgent, I will swirl it in ice cream or add it to a milkshake. In the past few days I’ve even taken to adding it to cocktails. I replaced the fig in this fig margarita with my rhubarb jam and it is amazing.
Basically, there isn’t anything you can’t do with a simple rhubarb jam like this. The recipe double and quadruples perfectly if you are like me and have plenty of rhubarb.