Rhubarb Preserves
by Chef Dan Barber of Blue Hill – New York, NY
Adapted by StarChefs.com

Yield: Yield: 1½-2 quarts


  • 1100 grams rhubarb
  • 550 grams sugar
  • 25 grams lemon juice

Rinse rhubarb in cold water and cut into -inch lengths. In large mixing bowl combine rhubarb with sugar and lemon juice, cover with parchment paper, and rest overnight. The next day, strain, reserving the liquid. Cook the liquid in a non-reactive pan to 119-120C, then add the rhubarb and cook for about 10 to 15 minutes, stirring frequently until it reaches jam consistency. Fill in hot, sterilized jars.

   Published: September 2007