Rhubarb Strawberry Jam
This rhubarb strawberry jam recipe is our favorite and so easy to make.
This rhubarb strawberry jam recipe is our favorite and so easy to make.
This recipe came out really good, but REALLY sweet! Instead of boiling the jam for 12 minutes on low heat, I boiled it for about 5 minutes on high heat. Boiling the jam on high heat ensures that it will jell properly and kills bacteria more effectively than on low heat. Also, I decided to process the jam instead of just refrigerate or freeze. I ladled the hot jam into hot, sterilized jars, and placed then in a boiling water bath canner and processed for 10 minutes. All the jars sealed nicely. Thanks for the recipe, I can't wait to try other flavors of jello!Read More
The recipe as stated is not very good unless you like the taste of 'jello' in your jam., I prefer the taste of real fruit, so I made some changes, and it turned out delicious. I used 1/2 pkg fruit pectin added to the rhubarb in the beginning, and added real strawberries- about 2 cups. 1/2 the sugar, and made the recipe according to the pectin directions. I still added 1/4 pkg of the jello at the end for color, and it is soooo much better this way..I also did not let the rhubarb sit in sugar. That ruins the natural 'tartness' of the rhubarb. Made as is, the jam tastes like strawberry jello-made this way- it tastes like strawberry rhubarb jam.Read More
This recipe came out really good, but REALLY sweet! Instead of boiling the jam for 12 minutes on low heat, I boiled it for about 5 minutes on high heat. Boiling the jam on high heat ensures that it will jell properly and kills bacteria more effectively than on low heat. Also, I decided to process the jam instead of just refrigerate or freeze. I ladled the hot jam into hot, sterilized jars, and placed then in a boiling water bath canner and processed for 10 minutes. All the jars sealed nicely. Thanks for the recipe, I can't wait to try other flavors of jello!
We LOVE this jam and have been making it non-stop since I found the recipe. (We have lots of rhubarb to use up...) Fresh or frozen rhubarb both work well. To cut back on the sweetness a bit, I increase the rhubarb to 6 cups and reduce the sugar to 2-1/2 cups. Great stuff!
Previously, I had made a recipe that was almost identical to this, except that it called for a package of frozen strawberries. When I came across this recipe, I thought I'd try it as is, but I had 2 pounds of strawberries in my refrigerator. I chopped up one pound of strawberries and added them to the pot during the cooking stage. What a difference! It turned out really well. I just finished making my second batch in less than a week. I expect to make much more of this this summer (of course, I end up giving quite a bit away). My only tip is to cook the mixture until the rhubarb is soft (I don't even pay attention to cooking times).
okay-very sweet. Also, if you get the jam hot enough, you can just put it in your jelly jar, screw on the cap,turn it upside down, and cover it with a towel and it will seal so you can store it in the cabinet.
I have a question. The recipe doesn't say how long the jars will last. Could you freeze it for longer storage? Thanks.
I took advice of another & used food processor as I didn't want to wait overnight. I was going to use all Splenda but only had 2 cups on hand so added 1 c sugar. Also used Sugar Free Strawberry Gelatin. End result was delicious. Going to try all Splenda next time. Thanks for this very easy tasty recipe. I love simple.
Very good recipe!!! I doubled the recipe and cut the sugar down to 5 c. total. I did process the jam in a hot bath. This recipe doubled makes 12 eight oz. jelly jars.
The recipe as stated is not very good unless you like the taste of 'jello' in your jam., I prefer the taste of real fruit, so I made some changes, and it turned out delicious. I used 1/2 pkg fruit pectin added to the rhubarb in the beginning, and added real strawberries- about 2 cups. 1/2 the sugar, and made the recipe according to the pectin directions. I still added 1/4 pkg of the jello at the end for color, and it is soooo much better this way..I also did not let the rhubarb sit in sugar. That ruins the natural 'tartness' of the rhubarb. Made as is, the jam tastes like strawberry jello-made this way- it tastes like strawberry rhubarb jam.
Just great! I doubled the recipe and did half rhubarb and half strawberries. Got about 6 pint ball jars of jam. This one is a keeper!!
this is a fantastic recipe! i found wild strawberry jello which added a nice little kick to the jam. i've never had rhubarb before and found myself loving it! great recipe! oh yeah, i also substituted the sugar with splenda which great results.
So Easy!! How can you beat chop, measure, let sit,boil, stir and YUMMY!!! Loved this!! Planning on making enough to have on hand for last minute food gifts for Christmas!!!
I canned this so will say more. Wow, what a great idea to use strawberry jello! This came out GREAT. First, I let the rhubarb sit more like 16-18 hours so that it would really break down. Then, when I was stirring it, I used a potato masher. This broke down the pieces even more. I then poured it into hot jars and processed for 10 minutes in boiling water. Seals took fine. I really love the consistency. No big chunks but still like jam. Jelled by not to a jelly consistency. For me, this yielded four 8 oz jars and two 4 oz jars. One of the 8 oz jars wasn't quite full enough for canning so I put it in the fridge. I probably could've made it work by redistributing but I knew it would get eaten so why bother?! I served it poured over cream cheese with crackers. The family inhaled it! I will definitely make this again. I'm also going to try using jello with some different fruits for jams, such as strawberry jam and adding blackberry jello. Love this recipe!
Question for you experts - when you chop the rhubarb and add the sugar - do you leave it on the counter overnight or place it in the fridge overnight?
EASIEST JAM ON EARTH! I've made jam for 37 years and this just takes the cake for easy peasy...lol I'm making extra batches for Christmas gifts for the neighbors. It's DIVINE! ***NOTE - I did take the other cooks advice and roiling boil the jam for 5 minutes. That tip made it even FASTER! *** ADDED NOTE. I think it's worth noting here that this jam HAS TO BE frozen OR refrigerated. Jell-O is protein based (and gelatin is an animal by-product) so I think trying to can it like normal jam is a bad idea. FREEZE IT/REFRIGERATE IT.
I have made two double batches of this jam in the last two days. It is excellent. I did use Splenda and sugar free jello. No one will ever be able to taste the difference. I did substitute raspberries and raspberry jello to try something different. It was even more amazing than the strawberry version. Also, I cut the sugar down to 2 cups per recipe on my 2nd batch.
I LOVED this recipe. It tastes amazing and is so easy!! I cut the sugar in half though. It is sweet in the beginning and then you get the tart of the rhubarb at the end! I also added fresh strawberries during the cooking phase!! Couldn't have asked for better jam!
I tried this recipe with frozen rhubarb, splenda, and sugar free jello for my diabetic mother. She loves it and always orders refills when it's gone. Thanks for a great recipe.
Oh Lawd have mercy this is good.
Excellent jam and so easy!! I prefer to can this instead of keeping it in the fridge. I just put it into sterile hot jars and cover with sterile lids (making sure the rims and grooves are wiped clean) and then process them in my waterbath canner for 10 mins. (depending on elevation) Then I remove the jars an place on a cooling rack over night. This is my family's favorite jam. My brothers keep asking for more! :)
Sorry but this is just way way way too sweet. I used 6 C of chopped fresh rhubarb and cut the sugar to 2 C. I tasted it before I put in the Jell-O and knew it was going to be too sweet so only put in 1/2 the pkg. The jam was so incredibly sweet that I had to toss it. If I had more rhubarb or some fresh berries I would have added those to try and salvage it but didn't have anything. If I try this again it will be with at least 6 C of fruit and only 1 C of sugar, will also add some fresh lemon or grapefruit and zest.
I have used this recipe for a while - not sure where I got it but I double it and I don't let it stand overnight. I cook it on low until the sugar dissolves and then boil it for about a half an hour or until the rhubarb is soft. When heat processed this will store for about a year.
Thank you for the recipe but I wasn't so fond of the jello. I did about 1 1/2 cups of sugar to 5 cups rhubarb and 2 cups of strawberries. I added 1 pk of certo and 1/2 pk of strawberry jello. The sweetness was perfect but I could taste an after taste that I didn't like and I realised it is the jello. So I won't be using this recipe again. Thanks anyways.
You can also add a cup of drained crushed pineapple to this recipe. I have made this for years and everyone loves it.The pineapple makes it taste like real strawberries in the jam. It does not taste like pineapple.
this is a really good recipie, if you don't have time to wait overnight for it to set and cool you can just put the gellatin in right away after you stir the rhubarb and sugar together. it works great!
Delicious and easy! I cut the sugar to about 2.5 cups and added an extra handful of rhubarb. It made 8 of the tiny jars (half pint jars I think). Made this again and this time I cut the sugar to 1.5 cups and still delicious!!! Not so sickly sweet but sweet enough for everyone!
Thank you thank you thank you, Sally! I paid nearly eight dollars for a jar of this last year at my farmer's market. Now I can make it at home. It is heavenly with Peanut Butter on toasted Egg Bagels!
MY FAMILY WILL TAKE THIS OVER BOUGHTEN JAM ANY DAY. I ALWAYS HAVE SOME CANNED FOR THEM TO TAKE HOME.
Lovely and easy! The only changes I made were to add fresh strawberries right before I cooked it. Beautiful color!! I also made a version with raspberries and raspberry jello, divine!
Fantastic and super easy! I wasn't paying attention and just put all of the ingredients in the pot; so I just simmered the mix until the rhubarb was cooked and the consistency seemed right (probably about 20 - 30 minutes). I just ladled it into containers and stored in the refrigerator.
Very easy recipe, but I think next time, I will use less sugar. This jam was way too sweet for my taste - I'm a beginner at jam-making (this was only my 2nd attempt). I liked the easy recipe, but will try altering it a bit next time.
Hi someone else asked about freezing this!! I use the same recipe and sometimes add crushed pineapple also. But yes, it does freeze great!!!
So good and easy too!!!
I love this recipe. I make it every year when rhubarb is in season. I give out jars to my family. It even tastes good on vanilla ice cream.
This recipe was so easy and awesome!!!!!!!
With rhubarb picking lasting from May through October, this recipe has been wonderful! When the berries are out of season, this has been a wonderful way to use rhubarb. I make a double batch made with strawberry and orange jello to give away over the holiday season. We've also tried raspberry jello and tried a double batch with 1 box strawberry and 1 box raspberry. Doubling the recipe comes out great everytime and there's plenty to store-up and to give away :)
Loved this recipe. I also blended the rhubarb and sugar mixture because I did not let it sit over night. Came out very good.
I rated this recipe high because of ease in preparation and it tastes wonderful! I did make some additions per remarks of others. I used 2 cups of Splenda instead of 3 cups of sugar, added 2 cups of strawberries in the beginning and added 2 additional cups when I added the jello which was sugar free. Better for dieters and diabetics! I thought the finished product was a little thin for jam, but that could be because of the changes I made. Might try cooking it longer next time. My husband thought it was more like a thick ice cream sauce and loved it. I also water bath canned the finished product so I would have it on hand this coming winter when my husband and I travel. It should make wonderful exchange gifts to fellow travelers during the holiday season.
Excellent jam, try substituting Black cherry gelatin. It is also great using Grape.
I agree. This is fab! I made a batch yesterday and like it better than the Tastefully Simple that I usually buy and it's much cheaper. It was so easy.
LOVED IT! I also followed the suggestions of 2 cups of sugar instead of 3. I also added 1 cup of chopped strawberries to the boiling mixture. SO easy! Will definitely make again!
I make this every year and it is delicious! I double the recipe and it makes 4 1/2 pints of jam. Use 12 c. chopped rhubarb, 5 c. sugar and a 6 oz. package of strawberry jello. Try Wild Strawberry if you can find it. You do not need to let it sit overnight. Just cook the rhubarb and sugar until tender. I like to water bath can it for shelf stability. Put jars in your canner in hot water, bring to simmer and simmer uncovered 10 minutes.
Incredible! I made 6 jars, processed them in a water bath for 10 minutes, and gave away four. I got four phone calls the next day saying how great it was... I had to try it, and was absolutely delighted!
Really great rhubarb flavour! We thought that letting the sugar and rhubarb sit overnight was totally unnecessary, so we let the sugar sit on the rhubarb for a couple of hours to get juicy, then started boiling on really low. Boiled for about an hour, until the rhubarb was broken and jammy consistency. Added jello, put in jars, and let cool. It's great! We also thought 3 cups of sugar was a bit over-the-top, so used only 2. Next time may use only 1.5 cups. Awesome and easy!
I used 3 cups Rhubarb and 2 cups Strawberries (I didn't have enough rhubarb alone). Cut the sugar to 2 cups and cooked it all together right away. I was too excited to make it to wait overnight. I also used a potato masher to make sure the pieces were not too big. Followed the rest of the recipe and it turned out so yummy. The kids, my mom and mother-in-law loved it!
This jam has become a family favorite. The flavors go together so well.
My favorite Jam ever!! Thanks!
LOVE this. I will make it a lot more!
I know its late in the season but I used rhubarb from my garden to make this jam. I only had 2 1/2 cups rhubarb from my 1 plant so I used only half the recipe. Also, I processed the jam so I could put most of it in my 1 remaining jelly jar and have the rest for breakfast tomorrow. For the processing, I hard boiled the sugar, rhubarb, and 4/5 box of pectin for about 5 minutes and let simmer for an additional 7 minutes then added 1.5 oz gelatin. I put everything in a sterile jar, put lid and band on, and water bath for 10 minutes. The pectin and gelatin probably wasn't necessary but I read reviewers state it had a runny consistency and I wanted a harder jam. All in all, the jam was really sweet so I'll have to decrease the sugar next time.
My go-to recipe and everyone RAVES about my jam. LOVE that there isn't any actual strawberries. You'd never know, and it saves a fortune over buying fresh berries. THANK YOU so much for sharing. I make 60 or more jars a year and always run out!
YUM! This is so SO good. I know, it sounds a little weird getting the strawberry flavor from Jello, but trust me when I say that you'll want to eat it with a spoon! It's SO good. I used 8 cups rhubarb, 4 cups sugar. Next time I'll use less sugar. It made 8 8oz jars which I canned, processing for 10 minutes. And the best part is that you could use any combination with this recipe. The doors are open!
Only used 2 1/2C sugar & added 1 C chopped strawberries. I processed for longer keeping. Have also used with raspberries & corresponding jello. YUMMY! This is a great recipe!
I made this recipe with 2 cups of sugar instead of 3. Some others said 3 cups was too sweet; and I like mine slightly tart. I used "wild strawberry" jello. It was absolutely delicious. I kept the jam hot and sealed it with the canning process. My family was very impressed. I couldn't ask for a tastier or easier recipe. Very pleased.
easy to make and tastes excellent!
Delicious and easy! This is the first jam I have ever made. I added about 8 big strawberries to the rhubarb and love the taste. I am making a second batch this week because we have eaten almost all of the first batch in about 2 weeks.
This was my first canning experience, it was very easy and tasty! Thanks for sharing
Hmm...not bad but as others stated..I threw in 2 cups of fzn chopped strawberries. Oh heck no...I only used 1.5 C sugar and even that was sorta sweet. So, I had 4 C frozen Rhubarb and 2 C's of frz strawberries. I used 1/2 a pack of 'Royal' brand strawberry jello. Hey...side note. It's a 1.4 oz box and has way less sugar then jello brand. Either way...I'll do this again...but cut way back on the sugar and use 1/2 the jello ingredient. Mine turned out fine with texture and sweet level. Next time, I won't mash the rhubarb up so much, I prefer some little pieces. All in all, an okay recipe with some adjustments :)
Super easy but not very subtle. Tastes more like strawberry jello than rhubarb.
I used frozen mixed berries since and cut the sugar down by 1/2 cup and it turned out great.
This is a great, easy recipe for jam! Next time I'll use 6 cups Rhubarb and keep the sugar amount the same. Very Good!!
I lost my grandmother's recipe for this jam a long time ago. Fortunately, this looks to be the same as the one she made when I was younger. When my folks come back home to visit, I send this jam back with my dad. It brings back childhood memories for him also.
this is super easy and super good jam
I got a ton of Grandma's homegrown rhubarb so I put some of it to use with this recipe. Super simple and quite a bit cheaper and perhaps healthier than storebought jam. I did cut the sugar down to a cup and a half and I used SF jello. I know it sounds silly when I used sugar, but it's all I had on hand. I did add a tbsp of lemon juice and tsp. of vanilla extract but other than that, I followed the recipe and directions exactly. I love how easy it was.
My family loves the taste of this jam and I love how easy it is! I think the right amount of sweetness is 8 c. rhubarb to the 3 c. sugar and jello, but how much rhubarb you use will depend on personal preference. I also cook it over med-high for 7-8 minutes and put it in plastic containers for freezer jam. Since it doesn't make very much it doesn't sit in the freezer for more than 2 or 3 months, so I'm not sure how long it would be good past that.
try to mix gelatin better
we LOVED this simple recipe. I did add strawberries to mine. It's delicious over vanilla yogurt.
Yum! Perfect Recipe!! I did however had about a cup of strawberries to the mixture.
this recipe is great, so simple but so good. I've already had to make a 2nd batch. second time around I had to use frozen rhubarb and I only had 4 cups of it, it still turned out great! thanks alot
This is very easy to make!! Came out a little too sweet with the 3 cups of sugar and the strawberry really covered up the rhubarb taste so my suggestion for rhubarb fans is add 6 cups of rhubarb and keep sugar still at 3 cups. To answer another posters question..I leave it sit out of the refrigerator overnight before cooking the next morning so that the juices come out of the rhubarb.
This is a great recipe! I only had 3 1/2 cups rhubarb so I added the remaining with blueberries and it was amazing! I decreased the sugar to 2/3 cup sugar and then added 2/3 cup Splenda. It was perfect! I used the sugar free Sparkling Wild Berry jello bc it is what I had on hand. This turned out to be a great compliment to the changes I made. Will be making another batch! Update: the first batch was incredible and I have just made #2 and did the fruit the same way (since a 1 pound bag of frozen rhubarb is about 3 1/2 cups, then added the remaining with blueberries.) Since I was using the Wild Strawberry Jello (with sugar) I used only 1/2 cup each of sugar and Splenda. I found it to be sweet enough and so I only added 2/3 of the package of Jello. It set up just fine. A wonderful recipe that you can alter very easily and still get amazing results that everyone loves!
Wonderful Recipe!!! My children absolutely love it and often eat the left over jam with a spoon. I use 10 cups of rhubarb and 5 cups of sugar. I don't refrigerate, just simmer for about an hour until the rhubarb is soft and falls apart. Makes 4 pint jars.
Excellent. Use 6 cups Rhubarb and only 2 or 2 1/2 cups sugar.
Great recipe, bery easy. Since I am an impatient person and didn't want to wait over night, I used a food prosessor to chop up the rhubarb more and then tossed it with sugar. It juiced in about 30 minutes and the end consistency was great. Thanks for the great recipe!!
I am very pleased with the results I got ith this jam. I only used 4 cups of rhubarb and 2 1/3 cups of sugar. I added a cup of strawberries at the cooking phase and it turned out beautifully. I really think that if I had added the other 2/3 cups of sugar this would have been too sweet but as is, its wonderful. My only mistake is I think I didn't chop my rhubarb small enough so next time I will use slightly smaller chuncks.
This is the second summer that I have made this recipe. All our family and friends ask us if we have any extra jars...it has become a favorite for all. I add strawberries, but that is the only addition I have made to the recipe.
My mom and grandma used this recipe, just to put a little spin on things, I substituted cherry jello. Oh Yummmmy, Mom likes it better than the strawberry, next I will try raspberry flavored jello.
I used the 6c. rhubarb & 2.5 c. sugar, and these quantities made 4 tall, skinny jars of jam. I thought the whole packet of jelly was a bit too much and you lost some of the rhubarb flavour, will use half the packet next time. I also put the hot jam into hot jars and boiled for 10 minutes as recommended. Great taste, good texture. Will definitely make again, especially when there is a glut of rhubarb.
This is the easiest best rhubarb jam. I add a cup of strawberries, and a cup of blueberries. I have people returning jars and looking for more. I was lucky to have a friend who keeps getting rhubarb all summer long in her organic garden. I have also tried it with splenda. I use 6 ounces of strawberry gelatin when using more fruit. No matter which way I make it , it comes out great.
I loved this jam - it was a huge hit with everyone who tried it. I read some reviews that said it was too sweet. I followed the recipe exactly and it was definately not overly sweet. I wonder if it has to do with your rhubarb or the region it is grown in. Alot of fruits, berries, etc, are much, much more tart here in far northern Minnesota than in the rest of the state, perhaps the rhubarb is, too. I also froze a jar of it and it froze wonderfully - did not change the texture at all. I am going to make 3 more batches to freeze.
VERY SWEET! DOES HAVE A JELLO TASTE TO IT. I WAS DISAPPOINTED. FIND A RECIPE THAT ACTUALLY HAS STRAWBERRIES IN IT. THERE ARE OTHERS THAT ARE JUST AS SIMPLE. IF YOU CHOOSE TO MAKE THIS CUT WAY BACK ON THE SUGAR!!
Quick, simple with an excellent flavor.. My 14 year old son (who normally will not eat "rhubarb anything") has eaten a whole jar to himself this weekend. Thanking you from Denmark, it is a keeper!!!
This Jam is really yummy!! I doubled the batch so I could have some extra on hand. I used 10 heaping cups of rhubarb and only 4 cups of sugar. It was plenty sweet still. Great recipe to use up lots of rhubarb! My picky 4 year old loves this jam!!
This is the easiest recipe ever! I have made 4 batches one was a just double my suggestion is not to make a double. It is to much to deal with and manage, stay single..lol. I used another reviewers advice and cut down on the sugar. You can cut down a lot 1.5-2.0 cups I just added some fresh + frozen strawberries and it as perfect. Great recipe very easy and yummy
I took the advice of others and cut the sugar. Super yummy, super easy. I think I added about 4 cups of sugar to my double batch instead of 6, and it was great. Thanks for sharing!
LOVE IT! I just finished making a double batch of this jam and I think it is absolutely delicious! I have added this to my recipe box! I am so happy I made a double batch because I don't think it is going to last very long. I did not change a thing to the recipe, other than doubling it! I ladled it into sterile jars and will be handing this one out to everyone. Wonderful new recipe for rhubarb! Afterthought, I think this would be a wonderful dip for Animal Crackers! YUM!
one of the first jellys i have ever tried to make. super easy! I used food processor so i didnt have to wait overnight. Recipe yielded 5 half pint jars for me. Very sweet! but my kids loved it
We love this jam! My husband can't get enough of it! It is really easy. Used generic "Jell-O" and it didn't make a difference at all!
This was easy to make and tastes great. I cut the sugar a bit.
This was really really really good! My Hubby absolutely loved it as well. I made two seperate batches which did not make as much as I thought would. I think I was able to make 8 jelly jar full. Although, I did cut back the sugar to like 2 1/2 cups. It was more like a sauce, but still love it!!!! Will definately make again, and again!
Excellent Jam. Very easy to make. I used my emersion blender while the rhubarb was boiling to give it a smoother consistency because my family does not like lumpy jam. It turned out smooth and very tasty. I did find it a bit sweet so I will probably use less sugar next time.
This is a simple recipe and turned out well with modifications that other reviewers recommended. I used fresh strawberries and plain jello instead of the strawberry jello. I also canned hot and left out the refrigeration step.
I have to agree with some of the other reviewers, this one is sweet. I doubled the recipe and only used 5 cups of sugar as well, but tasted my syrup after the boil and ran back out the rhubarb patch and put in another 5 stalks to cut down on the sweet. I will make it again and try only 4 cups of sugar next time.
Taste good with the reduced sugar as per other reviewers. But I prefer it to be more jelly. It's more like a thick fruit sauce than a jam. Update - May 2009 - Tried it again this year and it ended up better and nice bright red like in the picture. Not sure what the difference from last year. The rhubarb? I got some from a lady who has redder rhubarb.
I have always been intimidated by jam and canning. This was so easy! I followed the instructions on this site for canning and every jar sealed. The jam tastes wonderful! Cut down the sugar by 1/2 cup and used wild strawberry jello. Will give as teacher gifts.
I was not to sure about making this, seeing it only called for three ingredients, WOW! What can I say we loved it and I have already made to batches and going to make two more today. I used my food processer instead of letting it sit over night, also cut the sugar down to 2 cups and it was plenty sweet. Thank for such a great and easy recipe!
this is an awesome recipe...my first time making jam and i am sold...i did add 1 cup of strawberries and only used 2 cups of sugar..delicious
This is the best jam I've ever made! I made 2 batches of this in mid-August and canned it (approximately 5 pints per batch) and my family has already used half of it. I guess we won't have it through the winter. I did make one change, however. I added 2 cups of crushed fresh strawberries. I'll be making several batches next year when the rhubarb and strawberries are plentiful and make sure to put enough up for winter. Thanks for sharing this recipe.
My hubby and I loved this recipe so much that after the first 2 batches, he went out and collected rhubarb from all the neighbors and I made an additional 7 batches. The whole neighborhood loves it!
I decided to give this recipe a shot just because of the reviews-and I am SO glad I did. It is SO yummy! This is one of two things I have made during my marriage where my husband has said, "this is good, you definitely need to make more of this." I must always have a jar on hand now. I recommend to anyone who is shy with rhubarb to give it a shot-I am SO glad I did.
This recipe was sooo easy! I couldn't believe it. My kids all love it too. I Can't wait to make more.