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
Yield 7 half pints
Ingredients
- 12 Cups Sliced Rhubarb
- 1 1/2 Cups Sugar
Instructions
- 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.
Notes
Scale the recipe up or down by figuring 1/2 Cup sugar for every 4 Cups of chopped rhubarb
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Teresa says
Yum! I usually just chop my rhubarb and freeze it, but this looks almost as simple and won’t take up precious freezer space.
Angi @ SchneiderPeeps says
This looks so good! Almost makes we wish we lived further north ;-)
Dakota Nyght says
Oh! This looks delicious and I’ll definitely have to try this.
Joyce s says
How long would I process this Iran electric canner?
Joyce s says
I meant an electric canner.
Kathie says
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.
Marilyn Bergeron says
Looks so good and receipe looks easy. Would like to know if you can store canned items I live in apartment no place cool.
Kathie Lapcevic says
You can store home canned items anywhere you would keep your store-bought items. A pantry closet or cabinet?
Elizabeth Goddard says
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.
Lynda miller says
Can I make it with less sugar?
Kathie Lapcevic says
You sure could, go as light as you’d like.