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Canned Rhubarb

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Canned rhubarb is a versatile and easy way to save up an abundant harvest for enjoying later.

Canning raw rhubarb might not seem like the most exciting canning project. And while you might not want 30 quarts of it like tomato sauce, it is an extremely simple food preservation project with a number of tasty uses.

An open jar of canned rhubarb as seen from above surrounded by stalks of fresh rhubarb on a table with text overlay reading: how to can rhubarb.

How to Can Rhubarb

It’s really as simple as chopped rhubarb and sugar  or honey. And because rhubarb is a high-acid food it can be safely processed in a water bath canner

There’s nothing fancy here. There is some time involved but the time is just letting the sugar and rhubarb sit, no hands-on labor intensive work. 

Once the rhubarb and sugar have rested together for a few hours, the rest of the process including canning time happens in less than an hour. 

No Simple Syrup

When canning most fruits, a simple sugar syrup is added to the jars of raw or blanched fruits.

With rhubarb, the sugar/honey combines with the chopped stalks to draw moisture out naturally and no further water is added. 

Stalks of red rhubarb sitting on a cutting board with chopped pieces and a knife sitting to the right.

It is a slightly different process than most home canned fruits and yet is easy and flavorful.

Sugar or Honey

Either sugar or honey can be used when canning rhubarb with this method. Use whichever you prefer and have on hand.

How Sweet?

Rhubarb tends to be quite tart and needs a lot of sugar for most folks to enjoy it. Use as much or as little sugar as you prefer in this recipe.

You will need some sugar or honey to get the moisture out of the stalks so it cannot be skipped entirely. 

rhubarb stalks at farmers market

Generally speaking, a minimum of ½ cup sugar or ¼ cup honey for every 4 Cups of chopped rhubarb is a good place to start. Add more as desired to reach optimum sweetness.

Ways to Use Canned Rhubarb

Once you have these jars in your pantry you may wonder what to do with them. The rhubarb will be quite soft and mixed in with the liquid. It will not drain or separate easily like say canned peaches.

An open jar of canned rhubarb on a table with fresh stalks of rhubarb behind it.

It is not the kind of thing you would turn into a pie later without adding some serious thickener. 

However, there are many tasty uses:

  • Mix it into cooked oatmeal for a delicious breakfast treat
  • Add to ice cream and blend for a rhubarb milkshake
  • Pour over pound cake or sweet biscuits for simple dessert
  • Use on pancakes or waffles instead of syrup
  • Heat in a saucepan with biscuit dough for a type of cobbler 

Looking for Other Rhubarb Canning Recipes?

Try your hand at making our low sugar balsamic strawberry rhubarb jam.

Tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below and/or a review in the comment section further down the page. We always appreciate your feedback. You can also save the recipe for later by pinning it or clicking on the heart in the lower right hand corner.

Yield: 8 Pints

How to Can Rhubarb

An open jar of canned rhubarb on a table with fresh stalks of rhubarb behind it.

Tart and sweet canned rhubarb is an easy preserve that is versatile and delicious.

Prep Time 3 hours
Cook Time 10 minutes
Canning Time 15 minutes
Total Time 3 hours 25 minutes

Ingredients

  • 16 Cups Rhubarb, chopped in 1 inch pieces
  • 1 Cup Honey / 2 Cups Sugar - more to taste

Instructions

  1. Place chopped rhubarb and honey/sugar into a saucepan and mix well. Make sure to coat all the rhubarb pieces.
  2. Let the saucepan sit for about 3 hours or until moisture is drawn out of the rhubarb and there is some liquid in the bottom of the saucepan.
  3. Get your canner water boiling and prepare jars, lids, and rings.
  4. Heat the saucepan of rhubarb and sweetener just until boiling.
  5. Fill jars leaving 1/2" headspace. Make sure to remove any air bubbles.
  6. Wipe rims and place lids and rings.
  7. Place jars into boiling water canner and process pint jars for 15 minutes, adding time for elevation.
  8. Remove jars from canner and let cool.
  9. Check lids for seal and remove rings to store.

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Nutrition Information:

Yield:

32

Serving Size:

1/2 Cup

Amount Per Serving: Calories: 93Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 24gFiber: 1gSugar: 22gProtein: 1g

We try but cannot guarantee the accuracy of these results.

An image of rhubarb stalks growing in the dirt stacked on top of block of text stating: Canned Rhubarb an Easy and Tasty homemade preserve, stacked on top of an image of an open jar of canned rhubarb as seen from above surrounded by fresh stalks of rhubarb.

Thanks for sharing!

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