Best 6 Rhubarb And Orange Marmalade Recipes

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Rhubarb and orange marmalade is a unique and delightful culinary creation that combines the tartness of rhubarb with the vibrant sweetness of oranges. This flavorful spread offers a perfect balance between tangy and citrusy notes, making it an excellent accompaniment to various dishes. Whether you prefer it on your morning toast, as a glaze for roasted meats, or simply as a standalone treat, rhubarb and orange marmalade is sure to tantalize your taste buds with its exquisite flavor and versatility. Discover the best recipe to create this extraordinary delicacy that will add a touch of culinary magic to your meals.

Here are our top 6 tried and tested recipes!

RHUBARB-ORANGE MARMALADE



Rhubarb-Orange Marmalade image

Rhubarb and orange make a great combination in this versatile marmalade. It's a perfect glaze for meat or poultry and tasty on toast.-Joan Markytan, Elysian, Minnesota

Provided by Taste of Home

Time 2h10m

Yield 7 half-pints.

Number Of Ingredients 5

6 cups diced fresh or frozen rhubarb
6 cups sugar, divided
2 medium oranges
1 cup coarsely chopped walnuts
1 cup raisins

Steps:

  • In a large bowl, combine rhubarb and 4 cups sugar; cover and refrigerate overnight., Peel rind from oranges; cut into very thin strips, about 1 in. long. Place strips in a small bowl; cover with boiling water. Let stand 30 minutes; drain. Trim white pith from oranges; discard pith. Cut oranges into 1/2-in. chunks, reserving juices. Discard membranes and seeds., In a Dutch oven, combine rhubarb mixture, orange peel, orange chunks with juices, walnuts, raisins and remaining sugar. Bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until thickened., Remove from heat; skim off foam. Carefully ladle hot mixture into seven hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 108 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 1g protein.

RHUBARB ORANGE



Rhubarb Orange image

Provided by Amanda Hesser

Categories     easy, quick, dessert

Time 30m

Yield Serves 4

Number Of Ingredients 5

14 ounces rhubarb
1 blood or navel orange
2 vanilla beans
3 tablespoons Demerara sugar
2/3 cup creme fraiche

Steps:

  • Preheat the oven to 300 degrees. Cut the rhubarb into 2-to-2 1/2-inch pieces and place in a medium bowl. Finely grate the zest of half the orange over the rhubarb and then squeeze the juice of the whole orange into the bowl. Split the vanilla beans and scrape out the seeds and place both in the bowl. Add the sugar and stir to combine.
  • Pour the rhubarb into a baking dish and arrange the pieces so that they lie flat. Bake for 15 to 20 minutes. Remove the vanilla pods. Serve with creme fraiche.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 24 milligrams, Sugar 12 grams

RHUBARB MARMALADE



Rhubarb Marmalade image

My daughter makes this marmalade every spring when rhubarb's abundant. Our family enjoys her gift...a refreshing departure in flavor from all the berry jams and jellies. -Leo Nerbonne, Delta Juction, Alaska

Provided by Taste of Home

Time 1h25m

Yield about 8 half-pints.

Number Of Ingredients 3

6 cups chopped fresh or frozen rhubarb
6 cups sugar
2 medium oranges

Steps:

  • Combine rhubarb and sugar in a Dutch oven. Grind oranges, including the peels, in a food processor; add to rhubarb mixture. Bring to a boil. Reduce heat and simmer, uncovered, stirring often until marmalade sheets from a spoon, about 1 hour. , Remove from heat; skim off foam. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.

RHUBARB AND ORANGE MARMALADE



Rhubarb and Orange Marmalade image

Make and share this Rhubarb and Orange Marmalade recipe from Food.com.

Provided by Dienia B.

Categories     Low Protein

Time 4h

Yield 3 pints

Number Of Ingredients 5

2 quarts rhubarb
1 lemon
4 oranges
2 1/2 cups water
4 cups sugar

Steps:

  • Dice rhubarb.
  • Slice lemon and oranges paper thin.
  • Add water to the lemons and oranges.
  • Cook on low 30 minutes.
  • Add sugar and rhubarb.
  • Set aside for one hour.
  • Bring to a boiling point and simmer for 2 hours stirring frequently so it doesn't burn.
  • Pour into sterilized pint jars and seal.

RHUBARB AND ORANGE MARMALADE



Rhubarb and Orange Marmalade image

From the standard early 1900-Norwegian cookbook by Henriette Schønberg-Erken, with a cinnamon twist. Easy to make, stores forever. Lovely as topping on bread with Brie cheese. You may add less sugar, it should not be too sweet. It's runny when it's finished, but will set nicely after it's cooled.

Provided by Ugly Duck

Categories     Vegetable

Time 2h20m

Yield 4 small jars

Number Of Ingredients 4

1 liter peeled and diced rhubarb
750 g brown sugar
3 -4 oranges, zest and pulp
2 -3 cinnamon sticks

Steps:

  • Mix all ingredients in a large pot and simmer gently for about 2 hours. No water required.
  • Remove cinnamon sticks before pouring into sterilized glass jars and seal.

Nutrition Facts : Calories 785.4, Fat 0.4, SaturatedFat 0.1, Sodium 57.6, Carbohydrate 201.2, Fiber 4.7, Sugar 192.5, Protein 2.3

ORANGE-RHUBARB-CARDAMOM JAM



Orange-Rhubarb-Cardamom Jam image

Rhubarb is a farm-stand favorite for me. I bring it home by the armload for jams and syrups. Tip: Seek out the ruby red stalks. This jam will taste fine if made with green stalks but won't be as pretty.

Provided by Marisa McClellan

Time 1h5m

Yield 24

Number Of Ingredients 6

2 pounds rhubarb, cut into 1-inch pieces
3 large navel oranges, peeled and sectioned
2 tablespoons grated orange zest
4 ½ cups white sugar
3 tablespoons fruit pectin (such as Sure-Jell®)
¾ teaspoon ground cardamom

Steps:

  • Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
  • Tumble rhubarb, orange segments, and orange zest into a wide, nonreactive 8-quart pot. Whisk together sugar, pectin, and cardamom in a small bowl, then stir into pot until combined.
  • Bring to a vigorous boil over high heat. Reduce heat to medium-high; cook, stirring frequently and adjusting heat as needed to maintain a gentle boil, until volume has reduced by at least one-third, 20 to 25 minutes. Remove pot from heat and check for set.
  • Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more jam if necessary to bring to 1/2 inch from the top.
  • Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot; cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
  • Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. They are shelf-stable at least 1 year.

Nutrition Facts : Calories 164.6 calories, Carbohydrate 42.1 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.6 g, Sodium 1.5 mg, Sugar 40 g

Tips:

  • Choose the right rhubarb: Use fresh, firm rhubarb stalks with minimal blemishes or bruises. Rhubarb that is too old or stringy will not make good marmalade.
  • Prepare the rhubarb properly: Wash the rhubarb stalks thoroughly and remove any leaves. Cut the stalks into small pieces, about 1/2-inch thick.
  • Use a heavy-bottomed pot: A heavy-bottomed pot will help to prevent the marmalade from scorching. A Dutch oven or a large saucepan are both good options.
  • Cook the marmalade in batches: If you are making a large batch of marmalade, cook it in batches to prevent overcrowding the pot. This will help the marmalade to cook evenly.
  • Use a candy thermometer: A candy thermometer is essential for making marmalade. It will help you to ensure that the marmalade reaches the correct temperature for setting.
  • Test the marmalade for doneness: To test the marmalade for doneness, place a small amount on a chilled plate. Let it cool for a few minutes, then push your finger across the surface. If the marmalade wrinkles, it is ready.
  • Store the marmalade properly: Store the marmalade in sterilized jars. Seal the jars tightly and label them with the date. The marmalade can be stored in a cool, dark place for up to a year.

Conclusion:

Rhubarb and orange marmalade is a delicious and versatile condiment that can be enjoyed on toast, scones, or muffins. It can also be used as a filling for pies and tarts. With a little planning and effort, you can easily make your own rhubarb and orange marmalade at home.

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