Spiced Rhubarb Recipe
Spiced Rhubarb Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
The recipe for Spiced Rhubarb's been in my family for years—it was handed down to me by my mother, who got it many decades ago from her mother. This dish is good either hot or cold...with a meal (it's delicious alongside pork or lamb) or just plain. I even like to spread it on my breakfast toast! As for me, I'm a country girl. I was born in the country, and I'm still here.
MAKES:
64 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour
MAKES:
64 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour

Ingredients

  • 10 cups diced fresh or frozen rhubarb
  • 4-1/2 cups sugar
  • 1 cup cider vinegar
  • 2 teaspoons ground cinnamon
  • 1/2 to 1 teaspoon ground cloves
  • 1/2 to 1 teaspoon ground allspice

Directions

In a Dutch oven, combine all ingredients. Bring to a rapid boil; reduce heat and simmer for 60-70 minutes.
Pour into pint jars and refrigerate. Serve as a glaze for ham or spread on biscuits. Yield: about 4 pints.
Originally published as Spiced Rhubarb in Country Woman March/April 1993, p33

Nutritional Facts

2 tablespoons: 59 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 0 protein.

  • 10 cups diced fresh or frozen rhubarb
  • 4-1/2 cups sugar
  • 1 cup cider vinegar
  • 2 teaspoons ground cinnamon
  • 1/2 to 1 teaspoon ground cloves
  • 1/2 to 1 teaspoon ground allspice
  1. In a Dutch oven, combine all ingredients. Bring to a rapid boil; reduce heat and simmer for 60-70 minutes.
  2. Pour into pint jars and refrigerate. Serve as a glaze for ham or spread on biscuits. Yield: about 4 pints.
Originally published as Spiced Rhubarb in Country Woman March/April 1993, p33

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MY REVIEW
driv0656 User ID: 5488790 13856
Reviewed Apr. 26, 2011

"Very delicious! Tastes great with ham, on pound cake, etc! I even used some of the leftovers for apple dumplings and they tasted AMAZING!!! A bit on the sweet side, but still a good one to try :)"

MY REVIEW
mfl User ID: 765933 201298
Reviewed Jul. 3, 2010

"This is wonderful with ham... yummy!"

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