Make and preserve this delicious rhubarb pie filling recipe for tasty desserts all year long!
Rhubarb tends to be on the first harvests after winter in the north and it’s productive, making it an ideal preservation project.
Whether you’re interested freezing or canning it, this rhubarb pie filling is a versatile thing to have on hand for quick desserts throughout the year.
Ingredients
This is a very simple recipe with just a few ingredients. Before you get started, make sure you have everything on hand.
Rhubarb
Obviously, rhubarb is needed. A full 5 pounds of rhubarb is called for in the recipe and that makes just a bit over 3 quarts.
Harvest bright red, ripe rhubarb from the garden. Clean it well and slice into 1 inch chunks. It makes for a nice texture to have a mixture of stalk sizes from thin to thick.
Sugar
The recipe as written has plenty of sugar while also keeping the natural tartness of the rhubarb in tact. Feel free to add more or less sugar based on your own personal preference.
Lemon Juice
In water bath canning, the addition of lemon juice helps balance PH and keeps everything safe. It also helps balance sweetness.
Further, lemon juice adds to some of the thickening power by helping rhubarb’s own pectin gel more.
ClearJel
For canning, clear jel, a type of modified cornstarch is the safest way of thickening pie fillings. It is not considered safe to use regular flour or cornstarch and results can’t be guaranteed. Keeping a jar of Clearjel on hand for canning is always a good idea.
Adding Other Fruits
This recipe was specifically tested only with rhubarb. It is likely that other fruits could be added. Just have a total of 5 pounds of fruit to begin. Strawberry rhubarb is always a favorite combination, you may want to add less sugar to account for the natural sweetness of the berries.
Prep Time
Start making the pie filling early in the day. The rhubarb does need to sit in some sugar for a bit to release juice. This takes a couple of hours, at most. While that time is hands-off time, do plan to have that time set aside and be ready to finish the process once the juice has been released.
Can or Freeze
Can this recipe in a water bath canner to keep it shelf stable. As with all home canned goods, use it up within 1 year.
If you want to skip the rhubarb canning process, freeze it instead. Simply put the filling into bags or jars, leaving 1″ headspace and freeze.
Thaw in the refrigerator before using in recipes. Use up frozen pie filling within 6 months for optimal freshness.
Larger Batch
This recipe does make just a bit over 3 quarts. Unlike jam, you can feel comfortable making a double batch assuming you have a large enough pot for 10 pounds of sliced rhubarb.
Jar Size
A quart jar is just enough to make one 9″ pie in my opinion. With that in mind, I canned the pie filling in quart jars.
However, one could can this in pint jars to use for other things, if desired.
How to Use
Obviously, canning rhubarb this way is ideal for making homemade pies. Simply pour a quart into an unbaked pie shell, top with another pie crust and bake.
That isn’t the only way to use it however.
Consider using the pie filling as a base for a type of cobbler or crisp.
Use the pie filling in some old-fashioned rhubarb oatmeal bars.
Warm the pie filling up just slightly and serve on top of poundcake or ice cream.
Make milkshakes with ice cream and rhubarb pie filling.
Slather pancakes or waffles with the pie filling as a special breakfast treat.
Mix some into oatmeal or yogurt for added flavor and sweetness.
Try using the rhubarb pie filling instead of the apple pie in this cake recipe.
Do give this pie filling as gift to friends and family. It’s a welcome change to the standard jam or jelly and has potentially more use depending on the recipient.
Looking for more rhubarb recipes?
If you have a bunch of rhubarb, you’re trying to use up, consider making some strawberry rhubarb jam with this tasty and low sugar recipe.
If you just want to get the rhubarb canned up simply now and be creative with it later, this basic rhubarb canning recipe will get you on your way.
Be sure to freeze rhubarb if you have a bunch of it to to enjoy throughout the year.
To enjoy fresh rhubarb in season, be sure to check out these easy, from scratch rhubarb recipes.
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.
Rhubarb Pie Filling
Ingredients
Equipment
Method
- In a large stainless steel bowl, combine the rhubarb and sugar. Stir well to coat the rhubarb completely with the sugar.
- Let the fruit sit at room temperature and release its juice. About 2 hours should be sufficient.
- Meanwhile, get boiling water going for the canner and prepare jars, lids, and rings.
- Strain the fruit from the juice. Set the rhubarb slices aside.
- Measure out 3 cups of juice. If it's a little short, add water to make 3 cups of liquid.
- In a large pot, whisk together the rhubarb juice, lemon juice and clear jel.
- Bring to a boil over medium-high heat, stirring frequently. The mixture should thicken after about 1 minute of boiling.
- Add the rhubarb slices to the mixture, stirring to coat. Return the mixture to a boil, making sure to stir to prevent scorching.
- Remove from heat.
- If choosing to freeze, allow mixture to cool and then ladle into freezer safe containers, leaving at least 1 inch headspace.
- Seal and let cool to room temperature. Place in freezer.
- If choosing to can, ladle into prepared jars, leaving 1 inch headspace in jars.
- Remove air bubbles and wipe jar rims. Place lids and rings.
- Process quart jars for 20 minutes (pints need just 15 minutes), adjusting processing time for elevation.
- When done, remove from canner and let jars sit and cool.
- Check seals, remove rings, and store.
- Put any jars that didn't seal in the refrigerator or freezer to use up.
Nutrition
Tried this recipe?
Let us know how it was!Recipe Source
This pie filling recipe was developed from the instructions from Washington State University Extension Service’s directions for adaptation of the USDA’s Peach Pie Filling into Rhubarb Pie Filling. The peach pie filling uses more lemon juice than our recipe, however, rhubarb has a ph level of 3.1-3.4 making it safe for water bath canning without adding any extra acid.
Can you substitute some of the rhubarb for strawberries?
I haven’t tested it but I can’t see why not.
Five stars!!!!!!
I made this yesterday with rhubarb straight out of our garden.
I followed the recipe apart from adding four tablespoons of vanilla extract just before spooning the fruit into the jars. It didn’t entirely fill five 1/2-litre jars so we had what was left as a rustic rhubarb tart last night with lashings of custard. Absolutely perfect!
Thank you very much for posting this wonderful recipe. It will definitely be used multiple times every year from now on!
So glad you liked it!! Thanks so much for sharing!
Can I water bath can this recipe?
Yes, the instructions for water bath canning are in the recipe card.
@Tara, Can I use frozen rhubarb for this recipe?
Maybe – it hasn’t been tested but it is likely that it could work but make sure to get rid of extra water when you thaw the rhubarb or it might not gel.
Easy to make and very tasty.
Thank you so much for this wonderful & practical use for abundant rhubarb harvest. Followed your instructions to a T. Delicious & will make it again & again!
I made this and it turned out great. I added 1/2 packet of unsweetened strawberry Kool-aid to the sauce to give it some more flavour and a rosy color.
I’m excited to try this recipe, I have a recipe for Saskatoon pie filling n I love it.
Hi
I love rhubarb pie and filling. Almost 2 years ago I stop eating grains, potatoes and sugar due to inflammation. It’s been a tremendous life changer for me. No longer in pain, pain meds in my rear view mirror.
Can Splenda be used as a replacement for sugar? Thank you.
We’ve never used a sugar replacement in canning so we can’t speak to that but you might find this article helpful.
I appreciate the detailed instructions! Love the taste of the finished product, I was able to make 6 pints to be used for rhubarb pies. Thank you for posting!
can you pressure can rhubarb pie filling
We can’t confidently say. We’ve never seen instructions for pressure canning / recommended times, etc. The clear gel will make it thicker than other fruit products that do have pressure canning recommendations.
How much does it take to make a pie? A quart?
One quart will make a pie but it will be thin. If you want a thicker pie use 2 quarts.
@Angi Schneider, how many quarts will this recipe make?
3 quarts. The amount is in the upper right hand corner of the printable recipe card.
I made this yesterday, followed the recipe exactly and it’s perfect – not too sweet and I love that it’s not mushy like stewed rhubarb. I had a dish of it for breakfast this morning topped with some granola. It tasted like more!
Thank you so much! We’re thrilled that you like it.
just finished canning 8 quart of pie filling. yum. What is the best way to bake it when ready? just wanted to also mention that the last 4 quart I only used 1 1/4 cup sugar initially to get juices out, then added stevia after but before I added it to clear jel. It appears to have set up just fine.
I just dump into a raw pie shell and cover with another pie shell – bake like you would any fruit pie. 425 for about 15 minutes reduce heat to 350 for about 30 minutes…
Is it possible to use potato starch instead of clear gel in Denmark where I
live we don’t have clear Gel
We have corn and potato starch
No, it’s not. Clear Jel is specially modified for canning and has been tested. Just leave out the thickener when canning. You can add the thickener when you make the pie.
Can I elimate the clear gel while caning but add a thickening before baking? I can’t find the clear gel .
Thanks for the recipe. Looking at the peach recipe in the source link, I think there should be a lot more lemon juice – it’s 2 tbsp per quart to make it acidic enough for safe canning.
Thanks for your comment Gina. Rhubarb has a ph level of 3.1-3.4 making it safe to water bath can without any extra acidification. I’ve added a note in the recipe source. Rhubarb can be canned with just sugar. Any lemon juice or vinegar that’s added is added for flavor or to help the product gel, not for safety. Hope that helps.