Recipe: Strawberry Rhubarb Jam (Paleo, SCD, GAPS, AIP)

Recipe: Strawberry Rhubarb Jam (Paleo, SCD, GAPS, AIP) post image

Rhubarb is one of the first spring vegetables to come in and one that gets me excited for the new season! This year I was able to source organic rhubarb and I grabbed it. Along with organic strawberries I thought I would make this easy strawberry rhubarb jam!

What is Rhubarb?

Rhubarb is actually a vegetable – a close cousin of garden sorrel – even though it is mainly used as a fruit. Its sour taste lends itself well to combine with sweet fruits.  It originated in Asia over 2,000 years ago and was cultivated for its medicinal purposes.

Rhubarb root has been used for its balancing effect upon the digestive system. Rhubarb is one of the most widely used herbs in Chinese medicine. Rhubarb roots are harvested in the fall from plants that are at least six years old. The roots are then dried and used as an antiseptic, antispasmodic, antitumor, demulcent, diuretic, laxative, purgative, stomachic and tonic. (source)

Rhubarb is also rich in vitamin C, calcium, vitamin K and dietary fiber. When it is unsweetened it is very low in sugar.

You’ll probably never see the leaves of the rhubarb plant in the market, as they are extremely high in oxalic acid and can be toxic to humans. Avoid any use of the leaves.

The stalks are typically made into jams and pie filling.


Be sure to use only organic strawberries as the EWG has just placed them as #1 on the dirty dozen list! Strawberries are high in vitamins A, C and folate and the mineral potassium. There is also a very nice omega 3 to 6 ratio in strawberries.

Strawberry Rhubarb Jam

Strawberry Rhubarb Jam

Prep Time: 15 minutes

Cook Time: 8 minutes

Yield: about 3 cups


  • 2 cups rhubarb cleaned and diced (about 1/4" to 1/2" pieces)
  • 2 cups organic strawberries cleaned and cut in half
  • Juice of 1 medium lemon
  • 2 Tbsp water
  • 1 Tbsp gelatin
  • 2 Tbsp raw honey


  1. Put all the ingredients, except the gelatin and honey, into a small Dutch oven on top of the stove
  2. Cover and bring to a boil
  3. Lower the heat to a simmer and cook uncovered for about 8 minutes, stirring frequently
  4. Take off the heat and sprinkle the gelatin onto the mixture and mix in so that lumps do not form
  5. Let cool a bit
  6. Add the honey and taste – add more honey if necessary
  7. Serve as a jam or use as a pie or tart filling


Dutch oven (where to buy)

Dont’ forget! Right now, Dr. Sarah Ballantyne, Ph.D. is giving away a FREE 45-minute webinar on nutrient density and a free e-book! Download both here, and find out more about The Paleo Family Toolkit before it launches May 4!

My new e-book, Heal Your Microbiome Optimize Your Health, is in the Toolkit! To celebrate this launch, I’m also giving away a membership to my Go Grain Free class if you buy the Toolkit through my affiliate link! There is a nice coupon for the class included in the bonuses in the Toolkit, but hey, free is free for this awesome online cooking class!

Get a sneak peek at the toolkit here, and don’t forget to download your free resources too!

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