Harbinger Rhubarb Preserve is Back!

We’re very excited that this week we have launched our Limited Edition Harbinger Rhubarb Preserve. This is a firm favourite in the Single Variety Co kitchen and I know a lot of our customers and stockists have been eagerly anticipating its return in our range.


For those less familiar with the Harbinger Rhubarb Preserve let me tell you a bit more about it. Our Harbinger Rhubarb, forced rhubarb variety, is grown in Yorkshire by a third generation family rhubarb farm.


Being a red stick variety, Harbinger Rhubarb makes a magnificent pink coloured preserve. It has a sweet tangy flavour, which we feel is perfectly encapsulated in this preserve.

So what do you eat it with? We love it on porridge, yoghurt and ice cream. Or if you fancy making it into a recipe, try this delicious Rhubarb Preserve Flapjack.

rhubarb flapjacks


  • 225g unsalted butter

  • 225g demerara sugar

  • 6 tablespoons Harbinger Rhubarb Preserve

  • 275g rolled oats

  • 50g white chocolate chips (optional)


  1. Grease and line a 23cm x 30cm tin. Preheat the oven to 140°C.

  2. Melt the butter and sugar in a saucepan over a medium heat. Once the sugar has dissolved, add the rhubarb preserve, roughly three quarters of the jar. Mix in the oats. 

  3. Spoon the mix into the prepared tin, and smooth the surface with a spatula. 

  4. Bake in the oven for 40-50 minutes. The middle should still be slightly soft, as it will firm up once cooled.

  5. Allow the mix to cool for 10 minutes, then use a sharp knife to score the flapjacks into 24 squares. Allow to cool completely.

  6. Melt the chocolate in a microwave in 30 second bursts, stirring each time. Drizzle over the flapjacks, then allow to set. 

If that has tempted you to buy this delicious preserve, then you can buy it here now!

Much jam love,

Kate x