This easy oven jam adds
floral flavors to sweet-tart rhubarb
with vanilla bean and rosewater



  • 2 1⁄2 lb. rhubarb, cleaned and cut in 2-inch pieces
  • 1⁄2 vanilla bean, split and scraped
  • 1 3⁄4 cups sugar
  • 2 2-inch strips orange zest
  • 1⁄4 tsp. kosher salt
  • 1 1⁄2 tbsp. rosewater
  • 1 to 1 1⁄2 tsp. fresh lemon juice, as needed


  1. Preheat your oven to 350°F. In a large bowl, combine the rhubarb, vanilla bean and seeds, sugar, orange zest, and salt.
  2. Transfer the mixture to a medium (8- by 10-inch) roasting pan and bake for 60 to 70 minutes, stirring gently every 20 minutes or so. The juices should be thick and syrupy and the rhubarb should be very soft.
  3. Remove the roasting pan from the oven and add the rosewater and lemon juice to taste. Transfer jam to an airtight container and serve within 1 to 2 weeks.

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