Rhubarb Jam

Rhubarb Jam is a sweet, tangy preserve made by cooking down chopped rhubarb stalks with sugar and often a splash of water or lemon juice until it thickens into a spreadable consistency. It's a classic homemade condiment, particularly popular in temperate regions where rhubarb grows well, such as the United Kingdom, Northern Europe, and parts of North America.

🍳 View the full Rhubarb Jam recipe →

🍽️ Nutrition at a glance

Rhubarb jam is primarily a source of carbohydrates from the added sugar and the fruit's natural sugars, with negligible fat or protein. It provides some vitamin K and antioxidants from the rhubarb, but a typical serving (about 1 tablespoon) is relatively high in calories from sugar, roughly in the 50-60 calorie range.

Nutrition breakdown

Calories	50 kcal
Protein	0.1 g
Carbs	13 g
Fat	0 g
Fiber	0.2 g
Sugar	12 g
Sodium	5 mg
Vitamin C	1.5 mg
Vitamin K	1.5 mcg
Potassium	40 mg
Calcium	10 mg
Manganese	0.02 mg
Vitamin A	3 mcg RAE
Magnesium	2 mg
Phosphorus	3 mg

Per 1 tablespoon (20 g) · estimated, varies by recipe

💡 What's interesting

Rhubarb is botanically a vegetable (its leafy stalks are used), but it's treated as a fruit in culinary contexts, especially for jams and pies. Nutritionally, rhubarb itself is very low in calories and high in fiber, but the jam-making process significantly increases the sugar content, transforming it into a sweet treat.