Name: Canning Stewed Rhubarb
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 7
Ingredients: 12 Cups Sliced Rhubarb; 1 ½ Cups Sugar

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Canning stewed rhubarb is an easy and incredibly worthwhile preservation project. It is delicious and a great way to use up an abundant harvest.

This is one of those easy rhubarb recipes that you’ll be so glad is in your back pocket and one you’ll likely repeat year after year for its versatility.

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

Let’s face it there’s only so much rhubarb pie a person can eat, saving some for later feels like a prudent thing. This recipe will put an end to all that wondering about what to do with rhubarb every spring season.

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Is Rhubarb a fruit or vegetable?

Rhubarb is technically a vegetable. However it is a vegetable that we eat like a fruit and a high acid vegetable, at that, making it safe for water bath canning.

Rhubarb stalks in a metal bucket sitting on the ground, surrounded by fresh rhubarb leaves.

It’s also a vegetable that we treat like a fruit in that we most often combine it with other fruits and use like a fruit in most recipes.

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.

It’s also easy to double or triple, if desired. Make lots to give away to friends and family who will appreciate it come winter.

How to Prepare Rhubarb

Once the rhubarb is pulled from the plant, remove the leaves. The leaves are poisonous and should not be eaten.

Then simply wash the stalks. A rinse under cool water is generally enough to remove any surface dirt. Some stems might need a light scrub with a brush to remove any stubborn bits of dirt or mud.

After the wash simply shake off any moisture and proceed with the recipe.

How to Cut Rhubarb

You will have most success with a very sharp knife. Rhubarb can be kind of stringy, this isn’t a problem at all but you can reduce the instances of those stringy bits essentially peeling your stalks by making sure to use a sharp knife.

Place the rhubarb onto your cutting board with the flatter edge down. Cut the rhubarb into one inch pieces for this recipe by simply slicing with your sharp knife. Make quick work of it by lining up two or three stalks to cut through at once.

White bowls full of chopped rhubarb pieces sitting next to stalks of uncut rhubarb on a cutting board.

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