ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Cooking Ingredients

Easy 10 Minute Garden Rhubarb Jam - Seriously Tasty and Heathy

Updated on July 4, 2008
Photo: Gruntzooki (Flickr)
Photo: Gruntzooki (Flickr)

You hardly need a green thumb to sprout a luscious crop of rhubarb in the garden – but knowing what to do with the stalky fruit afterwards – this requires a little kitchen dexterity…or at least it used to.

I mean – rhubarb pies are fine, but only for a while, and few gardeners make full use of a full season's harvest of the fruit. And while it's true that spring rhubarb is sweeter, this easy recipe is so good and so easy – you'll be out back picking' rhubarb until the first nip of fall.

This is so good. I like it spooned on ice cream or with some full rich Greek style yogurt for breakfast. A couple of tastes for yourself and you'll quickly come up with your own favorites.

So here it is.

Easy Peasy 10 Minute No Fuss Rhubarb Jam (With Hardly Any Sugar too…)

  • Go out into the garden and pick a few stalks of rhubarb
  • Chop them up into ¼ inch pieces
  • Put them in a bowl and sprinkle on a couple of tsps of white sugar
  • Microwave at 50% power for 10 minutes
  • Taste and stir in more sugar if needed (this will be pretty tart – but is perfect, absolutely perfect, for good vanilla ice-cream).

After ten minutes at half power your rhubarb chunks will have melted into a rough and rustic mush. Mush that looks basically like rhubarb pie filling. I like it pretty tart, so a couple tsps of sugar at the onset is usually good enough for me, but while it's hot, dissolving a bit more sugar is a breeze.

So good and so healthful and so so easy. Store refrigerated for a few days. It's so easy to make that making a big batch is wholly unnecessary.

Enjoy using up every last plucky pluck of rhubarb this year!

Rhubarb dessert sauce recipe demonstration

Nutrients and Calories

  • Calcium
  • Vitamin C
  • Fiber

This recipe has about 50 calories in a half cup serving – guilt free healthy eating!

Remember though - never eat those toxic rhubarb leaves.

Photo: mwri (flickr)
Photo: mwri (flickr)


    0 of 8192 characters used
    Post Comment

    • John D Lee profile image

      John D Lee 9 years ago

      Hey great! - I hope you guys get to try this easy jam soon.

    • fishskinfreak2008 profile image

      fishskinfreak2008 9 years ago from Fremont CA


    • gjcody profile image

      gjcody 9 years ago

      John D Lee, I have some rhubarb and I am going to try you suggestion. I am one of the people that love tart also. I used to eat the stocks of rhubarb when I was a kid. Thank you so much for sharing best to you!!

    • profile image

      Jeanette M 9 years ago

      John D Lee, this recipe sounds delicious! I have never tried to make rhubarb jam, though I've made many pies. Next time I get a bunch of rhubarb, I'll give this recipe a try.