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My daughter makes this marmalade every spring when rhubarb's abundant. Our family enjoys her gift...a refreshing departure in flavor from all the "berry" jams and jellies.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutritional Facts 1 serving (2 tablespoons) equals 76 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 20 g carbohydrate, trace fiber, trace protein.
Originally published as Rhubarb Marmalade in Bountiful Harvest Cookbook , p90
This delicious marmalade recipe is the perfect condiment for your morning breakfast or afternoon tea. Spread on soft bread or toast for a sweet treat.
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Reviewed on Jan. 25, 2012 by Fernr2
Thank you for the comment I will try that!
Reviewed on Nov. 07, 2011 by deannacollin
I put more rhubarb and less sugar and added candied ginger. Delicious!
Reviewed on Oct. 09, 2011 by Fernr2
To much sugar for my family. I used sugar free jello to set the marmalade.
Reviewed on May. 28, 2011 by hcandico
I made this today. Tastes awesome. Set up perfectly. I will definitely make this again.
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