The tender shoots are a beautiful shade of pink, red and tart green, and the first jars of Rhubarb Jam are usually gone within days.
For next batches, as I get a little bit choosier for what to use my rhubarb for, I’ll add fresh raspberries and blackberries. They add nice texture and flavor to this thick, rich and flavorful jam. The combination of berries give it a deep, dark, sweet flavor, and the rhubarb adds just the perfect amount of tartness.
Pick your rhubarb early in the morning while the dew is still on it, and early in the season. As the summer months arrive, the stalks will become tough and woody, so you are better picking and freezing if you want to use later in the year.
This refrigerator jam is so stinkin' easy to make. Picking the rhubarb, washing & chopping, a short period of simmering and thickening, and you'll have half a dozen jars of sweet and delicious jam ready in no time.