Rhubarb Marmalade with Figs & Lemon
By Madeleine Hill
I love rhubarb. As a child I was often wielding the bracingly tart stalks dipped in sugar after a trip to the farmers market; it’s one of my favorite snacks. My garden now grows rampant with rhubarb, which thrives in the damp, cool Minnesota spring. Looking for a new way to put it to use, my mom reminded me of this rhubarb-fig-lemon marmalade, a recipe she’s made for years. It’s the perfect marriage of sweet, sour and citrusy flavors, and it’s incredibly easy to make—no pectin or water bath canning required.
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Rhubarb Marmalade with Figs & Lemon
Ingredients
- 4 cups rhubarb, 1/4-inch dice
- 10 dried kalamata figs, thinly sliced
- 1 lemon, julienned
- 2 cups sugar
Instructions
First, dice the rhubarb into roughly 1/4-inch pieces. Slice the figs. Cut the lemon into thin slices, then julienne each slice.
In a large bowl, combine the rhubarb, figs and lemon with the sugar. Mix together and let sit overnight at room temperature.
Pour the rhubarb mixture into a medium pot. Bring to a rapid boil, and cook until the temperature reaches 220 degrees F. Place in jars and enjoy!
Photographs by Madeleine Hill.
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