Over the weekend my neighbor gifted me a bunch of her amazing rhubarb. I had strawberries in the freezer and made a batch of strawberry rhubarb jam but I wanted to try something a little different too. I thought about Rhubarb BBQ Sauce that I saw in a book but it was more involved than my tired and oh-so-sore-from-gardening body wanted to tackle. I decided on canning stewed rhubarb because it was extremely easy and the plain nature of it would give me plenty of options to use it later this winter.
Stewed rhubarb is simply sliced rhubarb mixed with sugar and gently boiled. That mixture of sugar, rhubarb, and juice is then put into jars and canned. It doesn’t get much easier, no making of sugar syrup, no need to worry about gel stage, etc.
- 12 Cups Sliced Rhubarb
- 1 1/2 Cups Sugar
- In a large pot combine the rhubarb and sugar, mixing well. Cover and let stand until juice begins to release from the fruit.
- While the fruit stands, get the boiling water canner going and get jars, lids, and rings ready.
- Once some water has started to release from the rhubarb, bring it to a gentle boil, stirring to prevent scorching. Ladle the stewed rhubarb into hot jars leaving 1/2" headspace. Clean rims, put on lids and rings.
- Process in a boiling water bath canner for 15 minutes, adjusting for elevation.
- Makes approximately 7 half pints.
- Scale the recipe up or down by figuring 1/2 Cup sugar for every 4 Cups of chopped rhubarb.
Ways to use stewed rhubarb:
- As a pancake / waffle topping instead of syrups
- Mix in with oatmeal and other hot cereals for a flavorful, fruity punch
- Dessert topping on ice cream or poundcake or sweet shortcake biscuits
- Dumplings! Put a jar or two into a pot and heat, add dumpling batter and cook until the dumplings are cooked and fluffy.
- Stir into homemade yogurt
- Pour a jar or two into the bottom of a pie plate and top with oats and melted butter for a crisp-style dessert.