Rhubarb Preserves Recipe

Rhubarb preserves are the perfect recipe to start your canning season with.

Rhubarb is the signal that spring is here and the start of fresh food from the garden. The wonderful thing about this recipe is that it works great if you use fresh or frozen.

Canned or Fresh or Frozen

I have made this multiple times both canned and using it fresh in the refrigerator. Either is a great option to savor the flavor of spring for longer.

Better than Strawberry-rhubarb jam?

I think this rhubarb preserves might just be better than strawberry rhubarb jam. At least if you are looking for a topping for yogurt, ice-cream or pot de creme.

Rhubarb Preserves the start of canning season

If your canning season is anything like mine, by the time August rolls around, you are getting a bit tired of canning. This recipe is a great way to ease into the canning season with something that is quick, easy and tastes so good!

Rhubarb Preserves

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Preserve the taste of spring!

Ingredients

• 8 cups. Chopped Rhubarb
• 2 cups. Sugar
• 2 TBS. Lemon Juice
• 2 vanilla beans
• Pinch of salt

Instructions

1. Chopped rinsed rhubarb and place in a thick bottom sauce pan.
2. Add sugar, vanilla beans, lemon juice and pinch of salt.
3. Cook on low until rhubarb is broken down and full cooked.
4. Place in jars and fill to 1/4" headspace and either place in refrigerator or can in a water bath canner for 15 minutes for pints.

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