This rhubarb preserves recipe is an easy way to capture the fresh, tart flavor of rhubarb in a spreadable form.With just four simple ingredients and no pectin required, it’s a great beginner-friendly preserve that works beautifully on toast, stirred into yogurt, or used in baking.It’s also naturally gluten-free and vegan.

It’s simple, quick, and surprisingly forgiving.If you’ve never made jam or preserves before, this is a great place to start.There’s no canning involved, and no need to stress over exact timing or technique.

You’ll end up with a small batch of bright, fresh-tasting preserves that freeze beautifully, so you can enjoy rhubarb long after the season is over.And you don’t need any special equipment.A thermometer helps ensure the preserves set properly, but it is not absolutely required.

You can use the classic cold plate test or simply observe the texture as it cooks.It’s easy to make your own homemade preserves without any fuss, and with rhubarb, you’ll get big flavor with very little effort.If you’d prefer a strawberry twist, try these Strawberry Rhubarb Preserves.

Either version will work perfectly in the bar recipe I’ll be sharing next.Ingredient Notes Please scroll down for the full recipe! These are just notes on select ingredients.Rhubarb – fresh or frozen, both work.

If using frozen, thaw and drain before using to avoid excess water.If using fresh, make sure to go by weight, as stalk size

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