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Canning Stewed Rhubarb

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Canning stewed rhubarb is a simple and tasty way to use up that productive garden plant.

Jars of labeled stewed rhubarb on a wood table with text overlay.

There is only so much pie and strawberry rhubarb crisp a person can eat. However, that tartness can be such a bright welcome flavor come winter. And the easiest way to save that flavor is by canning rhubarb sauce.

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. 

Jars of labeled stewed rhubarb on a wood table.

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.
Yield: 7 Half Pints

Canning Stewed Rhubarb

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.

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.

Prep Time 15 minutes
Cook Time 15 minutes
Canning Time 15 minutes
Total Time 45 minutes

Ingredients

  • 12 Cups Sliced Rhubarb
  • 1 ½ Cups Sugar

Instructions

  1. In a large pot combine the rhubarb and sugar, mixing well. Cover and let stand until juice begins to release from the fruit.
  2. While the fruit stands, get the boiling water canner going and get jars, lids, and rings ready.
  3. 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.
  4. Process in a boiling water bath canner for 15 minutes, adjusting for elevation.

Notes

Scale the recipe up or down by figuring 1/2 Cup sugar for every 4 Cups of chopped rhubarb

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Nutrition Information:

Yield:

14

Serving Size:

1/2 Cup

Amount Per Serving: Calories: 105Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 26gFiber: 2gSugar: 23gProtein: 1g

We try our best but cannot guarantee that nutrition information is 100% accurate.

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Janet

Friday 19th of June 2020

Love this recipe! So easy! I did not have enough half pints so used one pint and that one turned out fine.

Carole Leone

Tuesday 16th of June 2020

Could you use this as a pie filling? What would you need to add?

Kathie Lapcevic

Wednesday 17th of June 2020

Probably though I haven't tried it yet. You'd want something to help it set, some eggs & flour maybe. I have an apple butter pie recipe here: https://homespunseasonalliving.com/apple-butter-pie/ - I imagine the stewed rhubarb could work as a substitute for apple butter but I can't promise. I keep wanting to try a stewed rhubarb pie but never seem to get around to it.

mike

Saturday 30th of May 2020

What do you think about a little beet juice for coloring. When I cook beets there's that beautiful purple juice..maybe a good sub for food colors.?

Kathie Lapcevic

Sunday 31st of May 2020

My concern about adding beet juice is that it will lower the acidity level which isn't good for canning.

Gladys

Friday 29th of May 2020

My rhubarb turned brown in the jars over time. How can I prevent that ?

Kathie Lapcevic

Friday 29th of May 2020

How much time passed? Were the jars exposed to sunlight?

Michelle

Friday 2nd of August 2019

I just froze a lot of rhubarb. Do you think I could use frozen rhubarb?

Kathie Lapcevic

Saturday 3rd of August 2019

Oh for sure. Just put the frozen rhubarb right in the pot to thaw then proceed.

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