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Rhubarb Onion Jam

Humble rhubarb and onion are a surprisingly delicious combination of flavours. The addition of thyme is really nice but can be omitted. Once cooled, serve a little dollop of this jam on a cracker, or try it served warm with pork tenderloin.
(Yields 1 1/2 cups cooked jam)

  • 2 cups chopped rhubarb
  • 1 large sweet onion, sliced
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup brown sugar
  • 1/2 teaspoon fresh ground salt
  • 1/2 teaspoon fresh ground pepper
  • 1 sprig fresh thyme
  1. Chop rhubarb and slice onions.
  2. Add olive oil to a non stick pan. Once hot add the onions.
  3. Cook until the onions begin to get soft. Turn down heat and continue to saute until golden brown. About 5-8 minutes.
  4. Add chopped rhubarb and water. Allow to cook down until the mixture is soft. About 5 minutes.
  5. Add balsamic vinegar, brown sugar, salt, pepper and thyme. Cook over low for another 5-8 minutes, until your jam is cooked down but still has some chunks. Remove sprig of thyme. 
  6. Allow to cool or serve warm. Keeps well in refrigerator for about 5-7 days. 


  1. What an interesting way to use rhubarb, but it sounds like it is bursting with flavor!

  2. This is an unusual combination. It would be good for party crackers or as a chutney with a dinner roast. Thanks for this new recipe!

  3. I've never tasted rhubarb and I wonder if I've even seen it at the grocery store! If I find it, I will try this! Maybe a whole food place will have it. Or maybe it's common in Texas and I've been blind! It does sound delicious!

  4. Oh Kathy - this sounds divine! I've made rhubarb relish but this jam is a must make! I might make this today while my rhubarb is still going strong in the garden. Thanks for sharing this recipe.

  5. I will have to try this for sure! Thank you!

  6. Rhubarb is ubiquitous here, with people using it as fill on the outside of fences in back alleys. I just drive down, see what I like, knock on a door and ask if I can buy some? Usually I'm told take all you want! If that's not possible, I buy it frozen in the freezer sections all year 'round. Rhubarb is one of the best 'freezers'. No deterioration in taste or texture I can discern. I also use it to make chutney, with East Indian spicing.

    Thanks Kathy. You reminded me to scout some out.


  7. In the picture of the ingredients I see something that looks like mustard, is it? and does it go in the jam?

    1. That is the oil. I can see why it may look like mustard:)

  8. If you can it can you keep it room temp for a year? Or does it have to be refrigerated and used sooner?

    1. If you fill the hot jars with hot jam and process them in a water bath, I don't see any reason why you could not store the sealed jars at room temperature. As with any jam, the color and flavor can change slightly, but it's still good.


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