Skip to content

Rhubarb Ginger Preserves

June 24, 2010

I love rhubarb. I love strawberries. But…I don’t like them together.

There, I said it.

Finding good rhubarb recipes that don’t include strawberries can be challenging. The recipe for these preserves is one of my very favorites.

Rhubarb Ginger Preserves

Adapted from Christopher Kimball’s The Yellow Farmhouse Cookbook.


One pound rhubarb, about 4 cups, cut into 1/2” dice
1 cup granulated sugar
3 T fresh ginger, minced


  1. Bring ingredients to boil.
  2. Reduce heat to medium. Simmer 20-25 minutes, until mixture reaches 215 – 220F.

Makes two cups.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: