Rhubarb Marmalade

Spring time and Marmalade

As soon as the spring time arrives in Copenhagen, the supermarkets are flooded with these gorgeous long stalks vegetable which is pinkish red from outside and whitish green inside. Made Rhubarb lemonade last year.


Rhubarb Marmalade


It has a tart taste and very crisp from outside like celery. It is usually sold in bundles per kilo. During summer time, many people here in Denmark grow rhubarb in their kitchen garden, for example we have these wonderful neighbours who grow many different type of vegetables every summer in their backyard including potatoes to rhubarb. It’s very impressive to see people doing what they love and passionate about. Sometimes their kitchen garden becomes our topic of our conversation over the fence. It’s a blessing to have these wonderful neighbours whom we totally adore.


Rhubarb Marmalade

Coming back to rhubarb, taking a trip to the supermarket here in Copenhagen during spring and summer time. These gorgeous long stalks of rhubarb do take my attention and I end up buying them.


Rhubarb Marmalade

Health benefits –

It has several other vitamins but very high in vitamin K, it helps in

  1. Building strong bones
  2. Decrease the risk of fractures
  3. Prevents heart diseases
  4. Vitamin D and Vitamin K works together and thus less chances of Osteoporosis

It is known that the triangular shaped leaves of Rhubarb are poisonous, however the long stalks are edible and healthy to use for medicine, China uses rhubarb for medicine purpose.


gorgeous rhubarb

I have been very excited to make this rhubarb marmalade, few ingredients and it was ready in 12 minutes (cooking time). Next day during breakfast time, we ate it with some bread and cheese. My kids loved it and said they liked it very much, which was a great thumb up for a mommy J

Rhubarb marmalade
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
Author: Splashofflavours by Monika
  • 500 gm washed and chopped rhubarb
  • 500 gm sugar
  • ½ apple chopped
  • ½ lime squeezed
  • 1 tablespoon vanilla essence optional
  1. Put a saucepan on stove, add chopped rhubarb, apple, sugar and lime. Keep stirring it for almost 5 minutes as the sugar starts crystallising. Once the sugar starts dissolving, close the saucepan with a lid for remaining 7 minutes. Stir it in between.

  2. Now rhubarb is softened and blended well with sugar and lime.

  3. Let it cool down and refrigerate it overnight, use it next day for the breakfast or for any other recipe.

Recipe Notes

Vanilla essence - add it before serving, mix well. Add in small portion & taste before adding in the entire mason jar of the marmalade. It's a personal preference.

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