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.
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.
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.
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.
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.
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.
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- 16 Cups Rhubarb, chopped in 1 inch pieces
- 1 Cup Honey / 2 Cups Sugar - more to taste
- Place chopped rhubarb and honey/sugar into a saucepan and mix well. Make sure to coat all the rhubarb pieces.
- 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.
- Get your canner water boiling and prepare jars, lids, and rings.
- Heat the saucepan of rhubarb and sweetener just until boiling.
- Fill jars leaving 1/2" headspace. Make sure to remove any air bubbles.
- Wipe rims and place lids and rings.
- Place jars into boiling water canner and process pint jars for 15 minutes, adding time for elevation.
- Remove jars from canner and let cool.
- Check lids for seal and remove rings to store.
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Serving Size:1/2 Cup
Amount Per Serving: Calories: 93Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 24gFiber: 1gSugar: 22gProtein: 1g
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