Type what you have

Ingredients

• ✓ rhubarb
• sugar
• strawberry gelatin

Instructions

1. 1 In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
2. 2 Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.

By SALLY 888

Ingredients

• ✓ rhubarb
• white sugar
• pineapple
• strawberry gelatin

Instructions

1. 1 Inspect six (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse jars in simmering water until jam is ready. Wash new, unused lids and rings in warm, soapy water.
2. 2 Combine rhubarb, sugar, and pineapple in a large saucepan or stockpot.; bring to a boil over medium-high heat, stirring frequently.
3. 3 Off heat, stir in strawberry-flavored gelatin until well combined.
4. 4 Pack jam into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water; bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6. 6 Remove jars from stockpot and let rest, several inches apart, for 12 to 24 hours. Press center of each lid with a finger to ensure lid does not move up or down. Remove rings for storage and store in a cool, dark area.

By XSTCH3

Ingredients

• ✓ rhubarb
• pineapple
• white sugar
• strawberry gelatin

Instructions

1. 1 Place the rhubarb, pineapple, and sugar into a large saucepan. Bring to a boil over medium heat; cook and stir until rhubarb is tender, about 20 minutes. Remove from heat, and stir in gelatin until completely blended. Ladle into glass jars or plastic containers to refrigerate or freeze.

By STARAJOY

Ingredients

• ✓ rhubarb
• white sugar
• lemon juice
• strawberry

Instructions

1. 1 Mix rhubarb and sugar in a large heavy pot and let stand for 2 hours; stir in lemon juice and strawberries. Bring the mixture to a boil, stirring to dissolve sugar. Set heat to medium-high and cook jam at a full rolling boil until thickened, stirring often to prevent scorching, 20 to 25 minutes. A candy thermometer inserted into the middle of the jam, not touching the pot, should read 220 degrees F (105 degrees C).
2. 2 Remove jam from heat and stir for 2 to 3 more minutes; skim off any foam.
3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Let jars stand on wire racks for 24 hours to cool and seal. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

By yankeeinthesouth

Ingredients

• ✓ rhubarb
• white sugar
• water
• orange juice
• orange zest

Instructions

1. 1 Gather the ingredients.
2. 2 Combine rhubarb, sugar, water, orange juice, and orange zest in a saucepan over high heat; bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, until thick, about 45 minutes. Jam will continue to thicken as it cools.
3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Use a jelly funnel and soup ladle to pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any food residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By CHOLLOW

Ingredients

• ✓ rhubarb
• prune plum
• white sugar
• orange juice
• water
• orange zest

Instructions

1. 1 Bring rhubarb, plums, sugar, orange juice, water, and orange zest to a boil in a saucepan over medium heat. Reduce the heat to medium-low and cook, stirring occasionally, until thick, about 45 minutes.
2. 2 Meanwhile, inspect six pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By thowlett1959

Ingredients

• ✓ rhubarb
• apple
• white sugar
• water
• cinnamon
• pectin

Instructions

1. 1 Mix rhubarb, apples, sugar, water, and cinnamon together in a large saucepan; bring to a boil. Cook over medium heat until fruit is soft, about 20 minutes. Stir in pectin; boil for 5 minutes.
2. 2 Ladle jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for at least 10 minutes.
4. 4 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Refrigerate jam after opening.

By Amanda

Ingredients

• ✓ rhubarb
• apricot
• water
• white sugar
• pectin

Instructions

1. 1 Place apricots in a heat-proof bowl. Cover with boiling water and let stand until softened, 5 to 10 minutes. Drain and rinse, then drain again.
2. 2 Combine rhubarb, sugar, and softened apricots in a large pot. Cover and let stand at room temperature until fruits release their juices, 8 hours to overnight.
3. 3 Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Bring apricot-rhubarb mixture to a boil over medium heat. Reduce heat to medium-low, cover, and simmer until rhubarb is tender and starts falling apart, about 3 minutes. Stir in pectin and bring mixture to a full rolling boil on high heat. Boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a ladle or a large spoon.
5. 5 Pack rhubarb-apricot jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any spills. Top with the lids and tightly screw on the rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By nch

Ingredients

• ✓ rhubarb
• strawberry
• water
• sugar
• cornstarch
• water

Instructions

1. 1 Combine strawberries and rhubarb in a blender; blend on low speed until smooth, 20 to 30 seconds. Strain through a mesh sieve placed over a bowl; discard solids and reserve juice.
2. 2 Combine 1 cup water and sugar in a saucepan over medium-high heat; bring to a boil, whisking constantly. Stir in reserved strawberry-rhubarb juice.
3. 3 Whisk cornstarch and 2 tablespoons water together in a small bowl until smooth; add to juice mixture and cook, whisking constantly, until thickened, about 1 minute.
4. 4 Serve warm or cold.

By Abbey

Ingredients

• ✓ rhubarb
• white sugar
• fruit pectin
• cardamom
• orange zest
• navel orange

Instructions

1. 1 Inspect six half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Whisk sugar, pectin, and ground cardamom together in a small bowl.
3. 3 Combine rhubarb, orange zest, and orange segments in a wide, nonreactive 8-quart pot: stir in pectin mixture to combine. Bring to a vigorous boil over high heat. Reduce heat to medium-high and cook, stirring frequently and adjusting heat as needed to maintain a gentle boil, until reduced by at least one-third, 20 to 25 minutes.
4. 4 Pack jam into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water; bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove jars from stockpot; rest several inches apart, for 12 to 24 hours. Press center of each lid with a finger to ensure lid does not move up or down. Remove rings for storage and store in a cool, dark area.

By Marisa McClellan

Ingredients

• ✓ rhubarb
• sugar
• ginger root
• lemon juice
• canning jar
• lid
• ring

Instructions

1. 1 Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often.
2. 2 Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling them to within ¼-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

By Can_It_Rachael

Ingredients

• ✓ rhubarb
• white sugar
• strawberry
• peach
• blackberry
• blueberry
• apple
• fruit pectin

Instructions

1. 1 Combine sugar, rhubarb, strawberries, peaches, blackberries, blueberries, and apples in a pot over medium heat; bring to a boil. Cook at a boil for 10 minutes, stirring constantly. Stir in pectin; continue boiling until jam coats the back of a metal spoon, about 10 minutes more.
2. 2 Pack hot jam into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water; bring to a boil and lower the jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
4. 4 Remove jars from the stockpot; rest, several inches apart, for 12 to 24 hours. Press center of each lid with a finger to ensure the lid does not move up or down. Remove rings for storage and store in a cool, dark area.

By Candy

Ingredients

• ✓ rhubarb
• strawberry
• lemon juice
• fruit pectin
• butter
• white sugar
• canning jar
• lid
• ring

Instructions

1. 1 Gather the ingredients.
2. 2 Place rhubarb, strawberries, lemon juice, pectin, and butter into a large kettle over medium heat. Stir and bring to a boil. Add sugar, 1 cup at a time, stirring constantly until sugar is dissolved and juice begins to form. Increase heat to medium-high, bring mixture to a rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Use a jelly funnel and soup ladle to pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any food residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Carla Bruss

Ingredients

• ✓ rhubarb
• red onion
• garlic
• beer
• brown sugar
• ketchup
• balsamic vinegar
• worcestershire sauce
• chili powder
• liquid smoke
• salt
• cinnamon
• cayenne pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread rhubarb, onion, and garlic on a baking sheet. Roast in the preheated oven until tender, about 15 minutes.
3. 3 Transfer roasted rhubarb, onion, and garlic to a blender; blend until very smooth.
4. 4 Pour rhubarb purée into a large pot; stir in beer, brown sugar, ketchup, balsamic vinegar, Worcestershire sauce, chili powder, liquid smoke, salt, cinnamon, and cayenne pepper. Simmer over medium heat, stirring occasionally, until sugar dissolves and flavors combine, about 15 minutes.

By Jim Webb

Ingredients

• ✓ rhubarb
• olive oil
• onion
• salt
• cranberry
• brown sugar
• red wine vinegar
• ginger root
• cinnamon stick

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add onion; cook until softened, 5 to 6 minutes. Season with salt.
2. 2 Stir in rhubarb, cranberries, sugar, vinegar, ginger, and cinnamon stick; cook, stirring occasionally, until rhubarb softens and begins to break down, 6 to 8 minutes. Discard cinnamon stick before serving.

By Princess G

Ingredients

• ✓ rhubarb
• white sugar

Instructions

1. 1 Place rhubarb pieces in a medium pot; sprinkle with sugar. Stir well to ensure rhubarb is completely coated with sugar; cover and let rest for 15 minutes, stirring once so natural juices are released.
2. 2 Bring rhubarb mixture to a boil over medium heat, stirring often. Reduce heat; simmer until soft, about 10 minutes. Serve compote warm.

By Buckwheat Queen

Ingredients

• ✓ rhubarb
• sugar
• cinnamon

Instructions

1. 1 Place rhubarb in a large pot and fill with enough water so that it is almost covered. Bring to a boil, then simmer over medium heat until starting to fall apart, about 20 minutes. Stir occasionally.
2. 2 Remove from heat; stir in sugar and cinnamon until sugar has dissolved. Serve hot or cold.

By Bethany Webber

Ingredients

• ✓ rhubarb
• water
• white sugar

Instructions

1. 1 Bring rhubarb and water to a boil in a saucepan over medium-high heat. Reduce heat to medium and simmer until rhubarb is falling apart, about 10 minutes.
2. 2 Line a strainer with a double layer of cheesecloth, set over a bowl, and strain mixture. Gently press on rhubarb with a wooden spoon to squeeze out any remaining juice. It should yield about 2 cups of liquid. Discard pulp or save for another use.
3. 3 Return liquid to the saucepan over medium heat and stir in an equal amount of sugar Heat until sugar is dissolved, 2 to 3 minutes. Skim any foam from the top of the syrup. Let cool.

By France Cevallos

Ingredients

• ✓ rhubarb
• brown sugar
• gin
• seltzer water

Instructions

1. 1 Place rhubarb and brown sugar in a glass; mash with a cocktail muddler until crushed. Add gin to glass; stir to dissolve sugar.
2. 2 Strain rhubarb mixture into 2 ice-filled Collins or rocks glasses; top with seltzer.

By Juliana Hale

Ingredients

• ✓ rhubarb
• butter
• white sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large skillet over high heat.
3. 3 Stir in rhubarb and sugar; continue to cook, stirring constantly, until tender, 5 to 10 minutes. Serve warm.

By Michele O'Sullivan

Ingredients

• ✓ rhubarb
• water
• white sugar
• strawberry gelatin mix

Instructions

1. 1 Combine rhubarb, water, and sugar in a saucepan over medium-high heat; bring to a boil. Reduce the heat and simmer until rhubarb is soft, 15 to 20 minutes. Stir in gelatin mix.
2. 2 Remove from the heat and let cool to room temperature, about 30 minutes.
3. 3 Pour rhubarb sauce into a bowl. Serve immediately or cover and refrigerate for a chilled sauce.

By Alle88

Ingredients

• ✓ rhubarb
• white sugar
• baking soda
• water

Instructions

1. 1 Bring a large pot of water to a boil; place a metal or glass bowl on top, with bottom of bowl just above boiling water. Add rhubarb to the bowl; cook undisturbed for 25 minutes.
2. 2 Meanwhile, dissolve sugar and baking soda in hot water in a small bowl, stirring occasionally.
3. 3 Pour sugar mixture over steamed rhubarb in the metal or glass bowl; continue cooking over boiling water, 2 to 3 minutes more.
4. 4 Pour rhubarb mixture through a fine-mesh sieve into a clean jar; press with a wooden spoon to extract more syrup. Discard solids. Store syrup in the refrigerator.

By NANCY PICKERIGN

Ingredients

• ✓ rhubarb
• sugar
• lemon peel
• lemon juice

Instructions

1. 1 Combine rhubarb, sugar, and lemon peel in a large saucepan; bring to a boil. Reduce heat to medium-low; simmer until sugar has dissolved and rhubarb releases its juice and starts to break up, about 10 minutes. Off heat, stir in lemon juice.
2. 2 Pour rhubarb mixture through a fine-mesh sieve, pressing out as much liquid as possible.
3. 3 Fill a glass with ice; add 1 cup water and 1/3 cup syrup. Stir to combine.

By Amy

Ingredients

• ✓ rhubarb
• sugar
• blueberry pie filling
• strawberry gelatin
• raspberry flavored gelatin mix

Instructions

1. 1 Combine rhubarb, sugar, and pie filling in a large pot. Bring to a rolling boil over medium-high heat; continue boiling 10 minutes more. Stir in gelatin powders until dissolved.
2. 2 Pack jam into sterilized jars, filling to within 1/4 inch of the top. Run a clear knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Freeze any jam you don't intend to use right away.

By Karen

Ingredients

• ✓ rhubarb
• strawberry
• brown sugar
• salt

Instructions

1. 1 Combine chopped strawberries and rhubarb in a saucepan. Add sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 10 minutes.
2. 2 Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool, about 30 minutes. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

By France Cevallos

Ingredients

• ✓ rhubarb
• miniature marshmallow
• sugar
• strawberry gelatin
• yellow cake mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. 2 Stir rhubarb, marshmallows, sugar, and Jell-O mix together in a large bowl. Spread evenly in the prepared pan. Mix cake batter according to package directions; pour evenly over ingredients in the pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Run a knife around outer edges of cake to loosen; turn out onto a large plate while still hot. Let cake cool before serving.

By saffronbuns

Ingredients

• ✓ rhubarb
• strawberry
• white sugar
• salt
• half-and-half

Instructions

1. 1 Combine rhubarb, strawberries, and sugar in a large bowl. Mix well so that the sugar evenly coats the fruit. Let stand for 15 minutes.
2. 2 Add fruit and sugar mixture to a medium saucepan. Cook over medium heat, stirring occasionally, for 15 minutes. Season with salt. Remove from heat and let cool.
3. 3 Spoon small portions of the stewed fruit into bowls. Drizzle each serving with a few tablespoons of half-and-half.

By Fishydo9

Ingredients

• ✓ rhubarb
• white sugar
• cinnamon
• clove
• salt

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place rhubarb in a casserole dish.
3. 3 Combine sugar, cinnamon, cloves, and salt in a small bowl; sprinkle evenly over rhubarb. Cover the dish with aluminum foil.
4. 4 Bake in the preheated oven until rhubarb is soft, 30 to 45 minutes. Stir sauce vigorously to break down rhubarb; serve sauce warm, chilled, or at room temperature.

By BigShotsMom

Ingredients

• ✓ rhubarb
• white sugar
• cinnamon
• cinnamon swirl bread
• butter

Instructions

1. 1 Toss rhubarb, sugar, and cinnamon together in a bowl. Add 2 cups bread cubes; toss to coat. Transfer to an ungreased 2-quart microwave-safe baking dish. Top with remaining 2 cups bread cubes; drizzle with melted butter.
2. 2 Microwave on full power until rhubarb is tender, about 12 minutes. Serve warm.

By CatKid

Ingredients

• ✓ rhubarb
• apple
• apple cider
• white sugar
• cinnamon

Instructions

1. 1 Combine apples, rhubarb, apple cider, sugar, and cinnamon in a large saucepan. Cover and cook over medium heat for 20 minutes.
2. 2 Transfer to a large bowl; beat with an electric mixer on medium-high speed until smooth and all chunks are gone. Serve warm.

By Melia