Here’s another rhubarb recipe, – this one’s for rhubarb marmalade. Yes, that’s right, I’m up against the wall with rhubarb and have resorted to making jam. Although our Wisconsin spring is ending, the rhubarb keeps coming. It arrives in Community Supported Agriculture (CSA) boxes. It beckons in home gardens. Wisconsin cooks have likely already made rhubarb pie, rhubarb coffee cake, rhubarb cobbler, rhubarb fool, and even rhubarb slushies. But the rhubarb keeps coming. Perhaps your children are saying, “No more rhubarb!” BUT:
You can’t waste rhubarb! Rhubarb only comes in spring. Period. Sure you can freeze the fibrous stalks, but then they thaw as mush. Not too appetizing. I decided to put up rhubarb in some more tempting form. That’s why I made rhubarb marmalade.
I’ve never made jam before. Truth is, I don’t like marmalade. But there was all that CSA rhubarb and my CSA cookbook has a recipe for rhubarb marmalade that sounded so easy even I could make it.
(My 7-year-old just walked in and asked, “What are you writing about?”
“Rhubarb,” I said.
To which he replied, “Rhubarb, rhubarb, too much rhubarb.”)
The nice thing about rhubarb marmalade is that you can give it away. Rhubarb marmalade can be a thoughtful gift as long as your friends don’t think too carefully about it. So keep reading for the rhubarb marmalade recipe and more rhubarb recipes. (And be sure to keep enough of this rhubarb jam for yourself. You’ll like it. I did!)
This rhubarb marmalade recipe was contributed by Miriam Grunes of the REAP Food Group to the Madison Area Community Supported Agriculture Coalition’s cookbook: From Asparagus to Zucchini: A guide to cooking farm-fresh seasonal produce, (third edition).
- 3 whole oranges (including rinds)
- 1 whole lemon (including rind)
- 5 cups rhubarb
- 3 cups sugar
- (I added 1 teaspoon finely-diced fresh ginger root and a sprinkle of ground cloves)
“Very thinly slice the oranges and lemon; remove seeds from fruit slices and cut into strips. Alternatively, you may juice the citrus fruits, strain out the seeds, and thinly slice the rinds. Cut rhubarb into 2-inch-long pieces. Place all fruit in large, heavy saucepan. Stir in the sugar, bring to boil, and boil rapidly, stirring often, 15 minutes. Reduce heat and simmer gently until marmalade reaches desired consistency. This could be up to an hour depending on how juicy the fruit is. (Mine took 15 minutes.) Cool completely and refrigerate. This also freezes beautifully. Makes 2 pints.”
This rhubarb marmalade is delicious on toasted bread!
I had added the ginger and cloves because I’d read the CSA cookbook’s recipe for Ruby Rhubarb Ginger Crunch, – a cobbler-like confection, that sounded amazingly good. Indecision about which rhubarb recipe to make drove me to add the extra spices to the marmalade and I’m very glad I did. Superlative jam!