Canning stewed rhubarb is a simple and tasty way to use up that productive garden plant.
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.
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
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.
Ingredients
- 12 Cups Sliced Rhubarb
- 1 ½ 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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Nutrition Information:
Yield:
14Serving Size:
1/2 CupAmount 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.
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.
Barbara says
Great quick idea, thanks
Lynda miller says
Can I make it with less sugar?
Kathie Lapcevic says
You sure could, go as light as you’d like.
Nanc says
How many pounds of rhubarb make 12 cups sliced? I really want to make this. I think it would be great on French toast.
Kathie Lapcevic says
Approximately 4 pounds.
Denise Youngman says
Have you made this with half rhubarb and half strawberries? Would you change anything if you did?
Kathie Lapcevic says
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.
Lori Fekkes says
Would you add red food coloring to make it look brighter?
Kathie Lapcevic says
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.
Jon says
Great easy to fallow recipe. Thank you for sharing, I’m making some tonight and I’m excited to see how it turns out. :)
Jon says
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?
Kathie Lapcevic says
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!
Jon says
Thanks you, it truned out amazing very yummy
Kathie Lapcevic says
I am so glad to hear it!
Mary says
What is the shelf life of the rhubarb once you put in jars
Kathie Lapcevic says
All home canned goods should be used up within 1 year according to standard canning guidelines.
Mellisa Lowman says
Can you hot water bath it? I don’t have a electric canner
Kathie Lapcevic says
The canning instructions are for a hot water / boiling water bath.
Judy says
In recipe please put # of jars used so the correct # is made ready for the rhubarb.
Kathie Lapcevic says
The recipe states that the yield is 7 half pints.
Carol fergusson says
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.
Michelle says
I just froze a lot of rhubarb. Do you think I could use frozen rhubarb?
Kathie Lapcevic says
Oh for sure. Just put the frozen rhubarb right in the pot to thaw then proceed.
Michelle says
Thank you!! I’ll be doing that this week!!