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Spiced Rhubarb

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.
  • Total Time
    Prep: 10 min. Cook: 1 hour
  • Makes
    about 4 pints


  • 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


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

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Average Rating:
  • driv0656
    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 :)

  • mfl
    Jul 3, 2010

    This is wonderful with ham... yummy!