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+ servings

Moraba Rivas

Omid Roustaei, The Caspian Chef
Rhubarb jam
5 from 11 votes
Prep Time 10 mins
Cook Time 30 mins
Resting time 8 hrs
Total Time 8 hrs 40 mins
Course Breakfast, jam
Cuisine Iranian, Persian
Servings 2 cups


  • 6 cups chopped rhubarb, cut into 1 inch pieces
  • 2 cups sugar
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablesoon rosewater
  • 1/8 teaspoon salt


  • Place the rhubarb and sugar in a non-reactive bowl (glass or wood, rather than metal), cover and place in the refrigerator for at least 8 hours.
  • Be sure to stir it a couple of times to help with extracting the liquid from the rhubarb.
  • Place the macerated rhubarb along with the remainder of the ingredients into a large stainless steel pot.
  • Cover and cook on medium heat until the mixture begins to simmer, about 15-20 mins. Stir frequently.
  • Reduce heat and continue to simmer for another 10 minutes. The mixture should be nice and bubbly and slightly thickened.
  • Remove from heat and allow the jam to settle, about 10 minutes.
  • Transfer the jam into pre-sterilized jars.
  • You can store the jam in the refrigerator for about 3 weeks, or about 6 months in the freezer. Otherwise, proceed with your favorite canning process to store the jam long-term.
Keyword jam, rhubarb, rivas
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