Rhubarb jellies



15 min


45 min


4 Servings

* PLUS 1 hour standing time
Rhubarb jellies

Rhubarb jellies.
Photo, Erik Putz.

Delight your taste buds with spring’s first fruit. The sweet-tart kick extends way beyond pie!


  • 1 1/4 cups coarsely chopped fresh rhubarb , about 170 g
  • 1 tbsp water
  • 1 tsp lemon juice
  • 1 cup granulated sugar
  • 1/2 85-mL pkg liquid pectin , preferably Certo
  • 2 tbsp granulated sugar , garnish


  • SPRAY a 8×4-in. loaf pan with oil.
  • COMBINE rhubarb with water and lemon juice in a small non-stick heavy bottom pot and set over medium-high. Boil until rhubarb is very soft, 4 to 5 min. Transfer to a food processor. Puree, scraping down sides if needed, until smooth. Return to pot fitted with a candy thermometer. Stir in 1 cup sugar. Boil, without stirring, until temperature reaches 210F on thermometer, 2 to 3 min. Stir in liquid pectin. Boil, stirring constantly, for 2 more min.
  • POUR hot mixture into prepared loaf pan. Smooth top. Let stand until pâte de fruit is cool and firm, about 1 hour.
  • FLIP candy onto a cutting board and cut into diamond shapes. Sprinkle with remaining 2 tbsp sugar and toss until coated.

More ways to cook with rhubarb

[brightcove id=’3452245569001′ width=’640′ height=’360′]

Nutrition (per serving)

  • Calories
  • 228,
  • Carbohydrates
  • 59 g,
  • Fibre
  • 1 g,
  • Sodium
  • 7 mg.