18 Delicious Rhubarb Jelly Recipes Creative

Rhubarb season is here, and what better way to celebrate than with a burst of vibrant, tangy sweetness? Whether you’re a jelly-making pro or a curious beginner, these 18 delicious rhubarb jelly recipes will inspire your next kitchen adventure. From classic combos to unexpected twists, there’s a perfect spread for every taste. Ready to get sticky? Let’s dive in!

Classic Rhubarb Jelly with Fresh Mint

This vibrant jelly balances tart rhubarb with a refreshing hint of mint—perfect for spreading on toast or dolloping over yogurt.

Ingredients:

• 1 ½ lbs fresh rhubarb, chopped (about 4 cups)
• 1 cup granulated sugar
• ¼ cup water
• 2 tbsp fresh lemon juice
• 1 tbsp finely chopped fresh mint
• 1 (1.75 oz) package powdered fruit pectin

Instructions:

1. In a large pot, combine rhubarb, sugar, water, and lemon juice. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer for 10 minutes until rhubarb breaks down into a pulpy consistency.
2. Stir in chopped mint and pectin. Increase heat to medium-high and boil vigorously for 1 minute, stirring constantly.
3. Remove from heat and let cool slightly (about 5 minutes). Skim off any foam, then pour into sterilized jars or containers. Let cool completely before covering.
4. Refrigerate for at least 4 hours, or until fully set. The jelly will thicken further as it chills.

The mint adds a bright, herbal note that cuts through the rhubarb’s tang—making this jelly a standout for spring brunches.

Tip: For a smoother texture, strain the mixture through a fine-mesh sieve before adding the pectin.

Strawberry Rhubarb Jelly with Honey

Nothing says spring like the sweet-tart duo of strawberries and rhubarb, and this honey-kissed jelly lets them shine in the simplest way.

• 2 cups chopped fresh rhubarb (1/2-inch pieces)
• 2 cups hulled and chopped strawberries
• 3/4 cup honey
• 1/4 cup water
• 1 tbsp lemon juice
• 1 (1.75 oz) package powdered pectin

1. In a heavy pot, combine rhubarb, strawberries, honey, and water. Bring to a simmer over medium heat, stirring occasionally, until fruit softens (about 10 minutes).
2. Mash the mixture lightly with a potato masher or fork, leaving some texture. Stir in lemon juice and pectin.
3. Increase heat to medium-high and boil vigorously for 1 minute, stirring constantly. Remove from heat.
4. Skim off any foam, then ladle into clean jars, leaving 1/4-inch headspace. Seal and cool to room temperature before refrigerating (sets in 4 hours).

The honey adds a floral depth that balances rhubarb’s punch, while keeping the jelly softly spreadable—perfect for toast or swirled into yogurt.

Tip: For smoother jelly, strain the mixture through a fine-mesh sieve before adding pectin.

Spiced Rhubarb Jelly with Cinnamon

This vibrant jelly balances tart rhubarb with warm cinnamon, creating a spread that’s equally at home on toast or paired with cheese.

Ingredients:

• 4 cups chopped fresh rhubarb (about 1 lb)
• 1 1/2 cups granulated sugar
• 1/2 cup water
• 1 cinnamon stick (or 1/2 tsp ground cinnamon)
• 1 tbsp lemon juice
• 1 packet (1.75 oz) powdered pectin

Instructions:

1. In a heavy pot, combine rhubarb, sugar, water, cinnamon stick, and lemon juice. Bring to a boil over medium heat, stirring occasionally.
2. Reduce heat to low and simmer for 15 minutes, mashing rhubarb gently with a spoon until completely broken down.
3. Remove cinnamon stick (if using) and stir in pectin. Increase heat to medium-high and boil vigorously for 1 minute, stirring constantly.
4. Pour mixture through a fine-mesh sieve into a bowl, pressing gently with a spatula to extract liquid (discard solids).
5. Transfer strained jelly to sterilized jars and cool to room temperature before refrigerating (it will set within 4 hours).

The cinnamon adds a subtle warmth that makes this jelly feel like a hug in a jar—perfect for gifting or brightening up breakfast.

Tip: For clearer jelly, avoid squeezing the sieve too hard—just let gravity do the work!

Orange Rhubarb Jelly with Zest

This vibrant jelly balances the tartness of rhubarb with bright citrus—a spoonful tastes like spring in a jar!

Ingredients

• 2 cups chopped fresh rhubarb (about 3 stalks)
• 1 cup freshly squeezed orange juice (about 3 medium oranges)
• 1 cup granulated sugar
• 2 tbsp orange zest (from 1 large orange)
• 1 tbsp lemon juice
• 1 packet (1.75 oz) powdered fruit pectin

Instructions

1. In a saucepan, combine rhubarb, orange juice, and lemon juice. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes, stirring occasionally, until rhubarb breaks down.
2. Strain the mixture through a fine-mesh sieve into a clean pot, pressing gently to extract all liquid (discard solids). Stir in orange zest.
3. Whisk in pectin until dissolved. Bring to a rolling boil over high heat, then add 1 cup sugar all at once. Boil for 1 minute, stirring constantly.
4. Remove from heat and skim off any foam. Pour into sterilized jars, leaving ¼-inch headspace. Seal and process in a water bath for 10 minutes, or refrigerate for up to 3 weeks.

The zest adds tiny bursts of citrusy fragrance, making this jelly extra special on toast or swirled into yogurt.

Tip: For a smoother texture, strain the jelly a second time before adding pectin.

Ginger Rhubarb Jelly with Lemon

This vibrant jelly balances tart rhubarb with spicy ginger and a bright lemon finish—perfect for spreading on toast or pairing with cheese.

Ingredients:

• 4 cups chopped fresh rhubarb (about 1 lb)
• 1 cup granulated sugar
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 1 tbsp finely grated fresh ginger
• 1/2 tsp vanilla extract
• 1 (1.75 oz) package powdered pectin

Instructions:

1. In a heavy pot, combine rhubarb, 1 cup granulated sugar, 1/4 cup lemon juice, and 1 tbsp ginger. Cook over medium heat, stirring often, until rhubarb breaks down (8–10 minutes).
2. Whisk in 1/2 tsp vanilla and pectin. Bring to a rolling boil, then reduce heat and simmer for 3 minutes, skimming off foam.
3. Pour into sterilized jars, leaving 1/4-inch headspace. Seal and process in a water bath for 10 minutes if storing long-term, or let cool to room temperature for immediate use.

The jelly sets with a gorgeous pink hue and a delightful zing from the ginger—just sweet enough to tame the rhubarb’s punch.

Tip: For a smoother texture, strain the mixture through a fine-mesh sieve before adding pectin.

Vanilla Rhubarb Jelly with Lavender

This delicate jelly balances tart rhubarb with floral lavender and sweet vanilla—a dreamy spring dessert that feels fancy but comes together effortlessly.

Ingredients:

• 4 cups chopped fresh rhubarb (about 1 lb)
• 1 cup granulated sugar
• 1 tbsp dried culinary lavender
• 1 vanilla bean, split lengthwise (or 1 tsp vanilla extract)
• 2 tbsp lemon juice
• 2 packets (1/2 oz) powdered gelatin
• 1/4 cup cold water

Instructions:

1. In a saucepan, combine rhubarb, 1 cup sugar, 1 tbsp lavender, and seeds scraped from the vanilla bean (or vanilla extract). Cook over medium heat for 10 minutes, stirring occasionally, until rhubarb breaks down into a pulpy sauce.
2. Strain mixture through a fine-mesh sieve into a bowl, pressing with a spoon to extract all liquid (discard solids). Stir in 2 tbsp lemon juice.
3. Sprinkle 2 packets gelatin over 1/4 cup cold water in a small bowl; let sit 5 minutes until bloomed. Microwave for 15 seconds to dissolve, then whisk into rhubarb liquid.
4. Pour into 4-6 small jars or glasses. Chill 4 hours or until firmly set.

The magic here? The jelly wobbles just right—silky but with a bright, floral-tart punch that lingers. Serve with shortbread for contrast.

Tip: For clearer jelly, avoid squeezing the sieve too hard—gentle pressure yields a smoother texture.

Rosemary Rhubarb Jelly with Thyme

This floral-herbal jelly is a springtime gem—tart rhubarb gets a woodsy lift from rosemary and thyme, perfect for spreading on toast or pairing with cheese.

Ingredients:

• 4 cups chopped fresh rhubarb (about 1 lb)
• 1 ½ cups granulated sugar
• ½ cup water
• 2 tbsp lemon juice
• 1 tbsp finely chopped fresh rosemary
• 1 tsp fresh thyme leaves
• 1 (3 oz) pouch liquid pectin

Instructions:

1. In a saucepan, combine rhubarb, 1 ½ cups sugar, ½ cup water, and 2 tbsp lemon juice. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer for 10 minutes until rhubarb breaks down.
2. Strain mixture through a fine-mesh sieve into a clean pot, pressing gently to extract juice (discard solids). Stir in 1 tbsp rosemary and 1 tsp thyme.
3. Bring juice to a rolling boil over high heat. Add pectin, stirring constantly for 1 minute. Remove from heat and skim off any foam.
4. Pour into sterilized jars, leaving ¼-inch headspace. Seal and process in a water bath for 10 minutes, or refrigerate for up to 3 weeks.

The jelly’s balance of bright acidity and earthy herbs makes it a standout—try it dolloped over goat cheese crostini for a wow-worthy appetizer.

Tip: For clearer jelly, avoid squeezing the sieve too hard when straining.

Maple Rhubarb Jelly with Walnuts

This sweet-tart jelly with a nutty crunch is like spring in a jar—bright, cozy, and perfect for slathering on toast or pairing with cheese.

Ingredients:

• 4 cups chopped fresh rhubarb (about 1 lb)
• 1 cup pure maple syrup
• 1/4 cup water
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/3 cup chopped toasted walnuts
• 1 (1.75 oz) box powdered fruit pectin

Instructions:

1. In a large pot, combine rhubarb, maple syrup, water, lemon juice, vanilla extract, and salt. Bring to a boil over medium-high heat, stirring occasionally, then reduce heat and simmer for 10 minutes until rhubarb breaks down.
2. Whisk in powdered pectin and return to a full rolling boil for 1 minute, stirring constantly. Remove from heat and skim off any foam.
3. Fold in toasted walnuts, then ladle the jelly into sterilized jars, leaving 1/4-inch headspace. Seal and let cool completely at room temperature until set (about 4 hours).

The maple’s caramel depth balances the rhubarb’s zing, while the walnuts add a buttery contrast—no fancy canning required!

Tip: For extra texture, reserve a few walnuts to sprinkle on top before serving.

Cardamom Rhubarb Jelly with Rosewater

This floral, lightly spiced jelly is a springtime showstopper—spread it on toast, swirl it into yogurt, or spoon it over vanilla ice cream for a fragrant treat.

Ingredients:

• 1 lb fresh rhubarb, chopped into ½-inch pieces
• 1 cup granulated sugar
• ½ cup water
• 1 tbsp lemon juice
• 6 green cardamom pods, lightly crushed
• 1 tsp rosewater
• 1 (1.75 oz) packet powdered pectin

Instructions:

1. In a medium saucepan, combine rhubarb, 1 cup sugar, ½ cup water, 1 tbsp lemon juice, and cardamom pods. Bring to a simmer over medium heat, stirring occasionally, until rhubarb breaks down (about 10 minutes).
2. Remove cardamom pods. Stir in 1 tsp rosewater and pectin, then bring to a rolling boil for 1 minute, stirring constantly.
3. Pour mixture into sterilized jars or a heatproof bowl. Let cool to room temperature, then refrigerate for 4 hours (or overnight) until set.

The jelly’s delicate rose aroma and cardamom warmth make it feel like a special-occasion condiment—but it’s simple enough to whip up on a lazy weekend.

Tip: For a smoother texture, strain the mixture after step 1 before adding pectin.

Blueberry Rhubarb Jelly with Basil

This vibrant jelly balances tart rhubarb and sweet blueberries with a hint of fresh basil—perfect for spreading on toast or pairing with cheese.

Ingredients:

• 2 cups fresh rhubarb, chopped (about 3 stalks)
• 1 cup fresh blueberries
• 1 cup granulated sugar
• 1/4 cup water
• 2 tbsp lemon juice
• 1 tbsp finely chopped fresh basil
• 1 (1.75 oz) package powdered pectin

Instructions:

1. In a medium saucepan, combine rhubarb, blueberries, sugar, water, and lemon juice. Bring to a boil over medium heat, stirring occasionally.
2. Reduce heat to low and simmer for 10 minutes, mashing the fruit gently with a spoon until broken down.
3. Stir in basil and pectin, then return to a full boil for 1 minute, stirring constantly. Remove from heat.
4. Pour the mixture through a fine-mesh sieve into a bowl, pressing with a spatula to extract all the juice (discard solids).
5. Transfer the strained liquid to clean jars and let cool to room temperature before refrigerating for 4 hours, or until set.

The basil adds a subtle herbal note that makes this jelly stand out—it’s equally lovely on a biscuit or dolloped over vanilla ice cream.

Tip: For a smoother jelly, strain the mixture twice through cheesecloth.

Apple Rhubarb Jelly with Cinnamon Stick

This sweet-tart jelly is a nostalgic twist on classic fruit spreads, with warm cinnamon balancing the bright tang of rhubarb.

Ingredients:

• 3 cups chopped fresh rhubarb (1/2-inch pieces)
• 2 cups peeled and diced apples (like Granny Smith)
• 1 1/2 cups granulated sugar
• 1/2 cup water
• 1 cinnamon stick
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract

Instructions:

1. In a medium saucepan, combine rhubarb, apples, 1 1/2 cups sugar, 1/2 cup water, and the cinnamon stick. Bring to a boil over medium-high heat, stirring occasionally.
2. Reduce heat to low and simmer for 20 minutes, mashing the fruit gently with a wooden spoon until broken down and syrupy.
3. Remove from heat and stir in 1 tbsp lemon juice and 1/2 tsp vanilla extract. Let cool for 5 minutes, then discard the cinnamon stick.
4. Pour mixture through a fine-mesh sieve into a bowl, pressing with a spatula to extract all liquid (discard solids). Transfer jelly to jars and refrigerate for 4 hours until set.

The magic here is in the texture—somewhere between a jam and a glaze—making it perfect for swirling into yogurt or topping buttered toast.

Tip: For a clearer jelly, avoid over-stirring while simmering and let the sieve do the work.

Elderflower Rhubarb Jelly with Lemon Balm

This delicate, floral jelly is a springtime showstopper—bright rhubarb meets fragrant elderflower, with a hint of lemon balm for freshness.

Ingredients:

• 1 lb fresh rhubarb, chopped into 1-inch pieces
• 1 cup granulated sugar
• 1/4 cup dried elderflowers (or 3 tbsp elderflower cordial)
• 1/4 cup fresh lemon balm leaves, lightly packed
• 1 tbsp lemon juice
• 1 (1.75 oz) package powdered pectin
• 1/2 cup cold water

Instructions:

1. In a medium saucepan, combine rhubarb, sugar, elderflowers, and lemon balm. Cook over medium heat, stirring occasionally, until rhubarb breaks down into a pulp (about 10 minutes).
2. Strain mixture through a fine-mesh sieve into a bowl, pressing gently to extract all liquid. Discard solids.
3. Return strained liquid to the saucepan. Stir in lemon juice and pectin, then bring to a rolling boil over high heat. Boil for 1 minute, stirring constantly.
4. Remove from heat and skim off any foam. Pour into sterilized jars, leaving 1/4-inch headspace. Seal and let cool completely at room temperature until set (about 4 hours).

The jelly’s soft wobble and floral-citrus aroma make it perfect for spreading on scones or pairing with creamy cheeses.

Tip: For a stronger elderflower flavor, steep the flowers in the hot rhubarb mixture for 15 minutes before straining.

Peach Rhubarb Jelly with Vanilla Bean

This vibrant jelly balances the tartness of rhubarb with sweet peaches and aromatic vanilla—perfect for spreading on toast or dolloping over yogurt.

Ingredients:

• 2 cups chopped fresh rhubarb (about 3 stalks)
• 2 cups peeled and diced ripe peaches (about 3 medium)
• 1 1/2 cups granulated sugar
• 1/4 cup water
• 1 vanilla bean, split lengthwise
• 1 tbsp lemon juice
• 1 (1.75 oz) package powdered fruit pectin

Instructions:

1. In a heavy pot, combine rhubarb, peaches, water, and lemon juice. Scrape seeds from the vanilla bean into the pot and add the pod. Bring to a simmer over medium heat, stirring occasionally, until fruit breaks down (about 10 minutes).
2. Remove vanilla pod. Stir in sugar and pectin, then bring to a full rolling boil. Cook for 1 minute, stirring constantly.
3. Skim off any foam, then ladle jelly into sterilized jars, leaving 1/4-inch headspace. Seal and process in a boiling water bath for 10 minutes (adjust for altitude if needed).

The vanilla bean adds a subtle floral depth that makes this jelly taste like summer in a jar. Try swirling it into oatmeal for a cozy breakfast upgrade!

Tip: For smoother jelly, press the cooked fruit through a fine-mesh sieve before adding pectin.

Honey Rhubarb Jelly with Chamomile

This floral-sweet jelly is a springtime dream—tart rhubarb gets cozy with honey and chamomile for a spread that’s equally lovely on toast or stirred into yogurt.

Ingredients

• 2 lbs fresh rhubarb, chopped (about 6 cups)
• 1 cup honey
• 1/2 cup water
• 2 tbsp dried chamomile flowers (or 4 chamomile tea bags)
• 1 tbsp lemon juice
• 1/2 tsp fine sea salt
• 1 (1.75 oz) package powdered pectin

Instructions

1. In a large pot, combine rhubarb, honey, water, chamomile, lemon juice, and salt. Bring to a simmer over medium heat, stirring occasionally, until rhubarb breaks down completely (about 15 minutes).
2. Strain mixture through a fine-mesh sieve into a clean pot, pressing gently to extract all liquid. Discard solids.
3. Whisk in pectin and bring to a rolling boil over high heat, stirring constantly. Boil for 1 minute, then remove from heat.
4. Skim off any foam, then carefully pour jelly into sterilized jars. Let cool completely before sealing.

The chamomile adds a subtle honeyed aroma that makes this jelly taste like a sunlit garden—perfect for gifting or brightening up breakfast.

Tip: For a smoother jelly, strain the mixture twice through cheesecloth after step 2.

Cherry Rhubarb Jelly with Almond Extract

This vibrant jelly balances tart rhubarb with sweet cherries and a hint of almond—perfect for spreading on toast or gifting in pretty jars.

Ingredients:

• 2 cups fresh rhubarb, chopped (about 3 stalks)
• 2 cups fresh or frozen pitted cherries
• 1 ½ cups granulated sugar
• 2 tbsp lemon juice
• 1 tsp almond extract
• 1 (1.75 oz) package powdered fruit pectin

Instructions:

1. In a large pot, combine rhubarb, cherries, and lemon juice. Cook over medium heat for 10 minutes, stirring occasionally, until the fruit breaks down.
2. Mash the mixture with a potato masher or fork until mostly smooth (small chunks are okay). Stir in sugar and bring to a rolling boil over high heat.
3. Add pectin and boil for 1 minute, stirring constantly. Remove from heat and stir in almond extract.
4. Skim off any foam, then ladle the jelly into sterilized jars, leaving ¼-inch headspace. Seal and process in a boiling water bath for 10 minutes (or refrigerate for up to 3 weeks).

The almond extract adds a subtle nutty depth that makes this jelly stand out—no one will guess it only takes 30 minutes start to finish!

Tip: For a smoother texture, strain the cooked fruit through a fine-mesh sieve before adding sugar.

Pineapple Rhubarb Jelly with Coconut

This tropical-meets-tart jelly is a sunny surprise—silky smooth with a hint of coconut creaminess to balance the zing of rhubarb.

Ingredients:

• 2 cups fresh pineapple, finely chopped
• 2 cups rhubarb, diced (about 3 stalks)
• 1 cup granulated sugar
• 1/4 cup water
• 1 tbsp lemon juice
• 1/2 cup coconut cream (not milk)
• 1 tsp vanilla extract
• 2 tbsp powdered gelatin

Instructions:

1. In a saucepan over medium heat, combine pineapple, rhubarb, sugar, water, and lemon juice. Simmer for 15 minutes, stirring occasionally, until the fruit breaks down into a thick pulp.
2. Remove from heat and strain through a fine-mesh sieve, pressing with a spoon to extract all the juice (discard solids). You should have about 1.5 cups of liquid.
3. Sprinkle gelatin over 1/4 cup of the warm juice in a small bowl, whisking to dissolve. Stir gelatin mixture back into the remaining juice.
4. Whisk in coconut cream and vanilla extract until fully blended. Pour into 4-6 small jars or ramekins and chill for at least 4 hours, or until set like firm Jell-O.

The magic here? The coconut cream suspends in the jelly, creating delicate ribbons that melt on your tongue. Serve with a sprinkle of toasted coconut for crunch.

Tip: For a quicker set, divide the mixture into shallow dishes—they’ll firm up in just 2 hours!

Raspberry Rhubarb Jelly with Lime

This Raspberry Rhubarb Jelly with Lime is a tangy-sweet treat that balances bright citrus with rosy fruit—perfect for spooning over yogurt or toast.

• 2 cups fresh or frozen raspberries
• 2 cups diced rhubarb (about 3 stalks)
• 1 cup granulated sugar
• 1/4 cup fresh lime juice (about 2 limes)
• 1 tbsp lime zest
• 1 packet (1.75 oz) powdered pectin
• 1/2 cup water

1. In a medium saucepan, combine raspberries, rhubarb, water, and lime juice. Bring to a simmer over medium heat, stirring occasionally, until the fruit breaks down (about 10 minutes).
2. Press the mixture through a fine-mesh sieve into a clean pot, discarding solids. Stir in sugar, lime zest, and pectin.
3. Bring to a rolling boil over high heat and cook for 1 minute, stirring constantly. Remove from heat.
4. Pour into sterilized jars or containers and let cool to room temperature before refrigerating (it will thicken as it chills, about 4 hours).

The lime zest adds a zippy freshness that cuts through the jam’s sweetness, making it irresistible on buttered biscuits. Tip: For a smoother jelly, strain twice—once before adding pectin and once after boiling.

Grapefruit Rhubarb Jelly with Tarragon

This Grapefruit Rhubarb Jelly with Tarragon is a bright, tangy-sweet treat that balances floral herbiness with citrusy zip—perfect for spooning over yogurt or toast.

• 2 cups fresh rhubarb, chopped into 1/2-inch pieces
• 1 cup fresh grapefruit juice (about 2 medium grapefruits)
• 3/4 cup granulated sugar
• 1 tbsp fresh tarragon leaves, finely chopped
• 1 tbsp lemon juice
• 1 (1.75 oz) package powdered pectin

1. In a medium saucepan, combine rhubarb, grapefruit juice, and 1/2 cup of the sugar. Bring to a simmer over medium heat, stirring occasionally, until rhubarb softens completely, about 10 minutes.
2. Strain the mixture through a fine-mesh sieve into a clean saucepan, pressing gently to extract all liquid. Discard the solids.
3. Whisk pectin into the strained liquid, then bring to a rolling boil over high heat. Immediately stir in the remaining 1/4 cup sugar, tarragon, and lemon juice. Boil for 1 minute, then remove from heat.
4. Skim off any foam, then pour the jelly into sterilized jars. Let cool to room temperature before refrigerating (it will set fully within 4 hours).

The tarragon’s subtle anise note lifts the jelly’s bold citrus-rhubarb duo, making it far more sophisticated than your average fruit spread.

Tip: For a smoother texture, blend the strained liquid with an immersion blender before adding pectin.

Conclusion

With so many delightful ways to enjoy rhubarb jelly, there’s a recipe here for every taste and occasion! Whether you prefer classic flavors or creative twists, we hope you’ll find a favorite to try. Don’t forget to leave a comment sharing which one you loved most—and if you found this roundup helpful, pin it to Pinterest so others can discover these tasty treats too. Happy cooking!