Quick & Easy Rhubarb Jam

Bright, tart, and vibrant, rhubarb jam is a springtime favorite — and Thrive Market’s version makes it beautifully simple. In just minutes, rhubarb is cooked down with ghee, raw honey or coconut sugar, orange juice, vanilla, and optional lemon zest to turn stalks into a silky, deep-pink jam.

One of the great things about this jam recipe is how it naturally qualifies as gluten-free: none of its ingredients — rhubarb, ghee, honey (or coconut sugar), orange juice, vanilla, or lemon zest — contain wheat, barley, or gluten-based additives. Since it avoids flours, thickeners made from wheat, or processed ingredients with hidden gluten, it can be safely labeled gluten-free with confidence.

This jam is flexible and charming — thick enough to hold shape, yet fluid enough to swirl into yogurt or drizzle over desserts. It’s especially good for those who prefer less-sweet preserves, and its tangy character pairs beautifully with creamy, nutty, or simple flavors.

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Easy Rhubarb Jam

Recipe Details

Yield: 1/2 to 3/4 cup jam
Active Time: 5 minutes
Total Time: 20 minutes

Rhubarb Jam Ingredients

• 1 cup rhubarb, sliced into 1-inch pieces
• 1 1/2 tablespoons ghee
• 3 to 4 tablespoons raw honey or coconut sugar
• 3/4 cup orange juice
• 1 teaspoon vanilla extract
• Zest of 1/2 lemon (optional)

How to Make Rhubarb Jam

1. In a medium saucepan over medium heat, sauté the rhubarb in the ghee for 2 minutes.
2. Pour in honey or coconut sugar, stir to coat, and cook 1 minute to let sugars begin to caramelize.
3. Pour in orange juice and vanilla, turn down the heat to medium-low, and simmer to reduce, stirring occasionally.
4. When nearly all the liquid has cooked down, mix with a spoon to break up rhubarb pieces.
5. Let cool and store in fridge for one week.

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Rhubarb Jam Nutrition Facts

*Estimated per serving (recipe yields approximately 12 tablespoons). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 tbsp
Calories	≈ 35 kcal
Protein	≈ 0 g
Carbs	≈ 5 g
Sugar	≈ 4 g
Fiber	≈ 0 g
Fat	≈ 1 g

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Rhubarb Jam Variations & Tips

• Sweetness control: Use 3 tablespoons of honey or coconut sugar for tarter jam, or up to 4 tablespoons for a sweeter spread.
• Lemon zest skip: Omit the lemon zest if you prefer a purer rhubarb flavor (especially with sweeter honey).
• Spice addition: Add a pinch of ground ginger or cardamom for a warm spice twist.
• Smoother texture: After cooking, use the back of a spoon or a potato masher to break rhubarb chunks for a smoother spread.
• Longer cook for firmer set: Cook slightly longer to reduce more liquid until jam reaches your desired consistency.
• Chill before sealing: Allow jam to cool before sealing jars, as residual heat can affect texture or condensation.
• Batch scaling: This small batch (½ to ¾ cup yield) can be doubled — but increase cook time and watch closely to prevent burning.

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Best Rhubarb Jam Pairings

• Spread on gluten-free toast or crackers — wonderful as a vibrant jam layer for breakfast or snack.
• Swirled into plain yogurt or dairy-free yogurt — adds color, flavor, and sweetness depth.
• Over vanilla or coconut ice cream — the tang of rhubarb contrasts beautifully with creamy sweetness.
• With nut butter (almond, cashew) — try a sandwich layer of jam + nut butter for balance.
• As a glaze for poultry or pork — use jam diluted slightly as a finishing glaze on meats.
• Cheese boards (gluten-free): Serve alongside cheeses, nuts, and gluten-free crackers or crisps.

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When to Make Rhubarb Jam

• Spring & summer breakfasts: Bright jam for pancakes, waffles, or morning toast.
• Farmers market or garden-to-table events: Showcases seasonal produce in a simple, elegant preserve.
• Brunch gatherings: Small jars of jam make beautiful gifts or additions to a jam bar setup.
• Dessert toppers: Keep jars ready to spoon over cakes, tarts, or ice cream.
• Small batch preserving: Ideal when you have garden rhubarb and want fresh jam without overcommitting.

Photo credit: Paul Delmont