Rhubarb is one of those amazingly productive plants in a northern garden. When it's producing there's only so much pie and strawberry rhubarb crisp we can eat. However, that tartness can be such a bright welcome flavor come winter. One of the easiest ways to preserve those glorious stalks is by canning stewed rhubarb.
An Easy Preserve
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. Make huge batches, if desired, as there's no need to worry about setting don't fear doubling or tripling the recipe.
Ways to Use Stewed Rhubarb:
These beautiful jars are a simple addition to many meals in winter:
- Use as a pancake / waffle topping instead of syrups
- Mix in with oatmeal and other hot cereals for a flavorful, fruity punch
- Top ice cream, poundcake, or sweet shortcake biscuits for an easy dessert
- 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.
Canning stewed rhubarb is a super easy and tasty way to preserve rhubarb for winter while giving the home cook multiple ways to use it up later in the year when everyone is ready to enjoy the tart flavor again. Scale the recipe up or down by figuring 1/2 Cup sugar for every 4 Cups of chopped rhubarbCanning Stewed Rhubarb
Ingredients
Instructions
Notes
Yum! I usually just chop my rhubarb and freeze it, but this looks almost as simple and won’t take up precious freezer space.
This looks so good! Almost makes we wish we lived further north ;-)
Oh! This looks delicious and I’ll definitely have to try this.
How long would I process this Iran electric canner?
I meant an electric canner.
You’ll have to refer to the owner’s manual of your electric canner and use the processing time recommended for rhubarb – they’re usually shorter but I don’t know exactly and they vary. Sorry I can’t be more help.
Looks so good and receipe looks easy. Would like to know if you can store canned items I live in apartment no place cool.
You can store home canned items anywhere you would keep your store-bought items. A pantry closet or cabinet?
Grease a casserole dish. Pour some stewed rhubarb in. (Sprinkle with a bit of sugar mixed with cinnamon. Optional.) Pour cake batter in. Bake until the centre is done. Makes a hearty dessert.
Great quick idea, thanks
Can I make it with less sugar?
You sure could, go as light as you’d like.
How many pounds of rhubarb make 12 cups sliced? I really want to make this. I think it would be great on French toast.
Approximately 4 pounds.
Have you made this with half rhubarb and half strawberries? Would you change anything if you did?
I have not made it with strawberries but I’m sure it would be tasty. I might use less sugar because the strawberries would be sweeter but that’s the only change I can think of off hand.
Would you add red food coloring to make it look brighter?
I would not (it’s not my thing) but I suppose you could. Also just use the very brightest red rhubarb for a brighter color overall. I’m less picky about that and will use lighter colored and just gather whatever I can harvest.
Great easy to fallow recipe. Thank you for sharing, I’m making some tonight and I’m excited to see how it turns out. :)
Oh I would ask if you could share a few ideas that we can us this rhubarb on. Or do you just snack on it from the jar?
There are a few ideas in the post – we use it as pancake topping. It’s really yummy on poundcake. We eat it on oatmeal too. Enjoy!
Thanks you, it truned out amazing very yummy
I am so glad to hear it!
What is the shelf life of the rhubarb once you put in jars
All home canned goods should be used up within 1 year according to standard canning guidelines.
Can you hot water bath it? I don’t have a electric canner
The canning instructions are for a hot water / boiling water bath.
In recipe please put # of jars used so the correct # is made ready for the rhubarb.
The recipe states that the yield is 7 half pints.
I got 3 x 500 ml (500 ml is approx 2 cups) plus a little bit which was great for a taste test. And it passed highly.
I just froze a lot of rhubarb. Do you think I could use frozen rhubarb?
Oh for sure. Just put the frozen rhubarb right in the pot to thaw then proceed.
Thank you!! I’ll be doing that this week!!