Canning rhubarb is really easy. With just a few ingredients, you can enjoy preserved rhubarb sauce throughout the year.
Canning rhubarb sauce is one of my favorite ways of preserving rhubarb โfor the winter.โ My grandma used to say that everything canned is for the winter, but we enjoy different preserves at any time of the year.
You can always freeze the rhubarb and use it to make cakes, pies, or desserts when it's not in season anymore, but this canned rhubarb makes a ready dessert. You open a jar and can eat it with a spoon directly from it. It is that good!!! Or you can use it to make other desserts, like the rhubarb crisp with apples and oatmeal or the rhubarb apple crumble.
You can top other desserts or puddings with it, make trifles with it, or mix it with Greek yogurt or quark - amazing! You can also enjoy it with a dollop of whipped cream.
And learn What to Do with Rhubarb? (Bake, Cook, Preserve) โ a full article all about dealing with rhubarb.
Jump to recipe
Recipe ingredients and amounts
Rhubarb: You can make as much as you like - just a few jars, or if you have a large bush in your garden, plenty.
- 450 g/ 1 lb rhubarb = about 3 cups raw chopped = about 2 cups cooked
- 1800 g / 4 lbs = about 12 cups raw chopped = about 8 cups cooked
Rhubarb-sugar ratio
For each 450/ 1 lb, you will need 150 g/ 5.3 oz/ ยพ cup granulated sugar.
For 1800 g/ 4 lbs raw rhubarb, I used 600 g/ 1.3 lbs/ 3 cups granulated sugar.
The sugar amount is flexible; it's not what preserves the rhubarb. You can use less or even leave it unsweetened, though unsweetened canned rhubarb isnโt very enjoyable unless used in savory dishes. The sugar I used creates a sweet yet slightly tart sauce we love.
Check out How to Preserve Cherries or How to Preserve Apricots, too.
See the recipe card for full information on ingredients and quantities.
How to can rhubarb?
Prepare the rhubarb: Remove and discard the leaves; they are poisonous! Wash the stalks and remove the knobbly ends. Chop into pieces, about 1.5โ2 cm/ 0.6-08-inches thick.
Step #1: Place in a large pot and add the sugar. Let stand until some liquid is released, 20-30 minutes.
Step #2: Bring to a boil, stirring often. As soon as it boils, turn off the heat. If you cook it for longer, the pieces will break.
Step #3: Pack immediately into sterilized and still hot jars, leaving about 3 cm/ ยฝ-inch headspace.
Step #4: Make sure that each jar contains roughly equal amounts of rhubarb and liquid.
Step #5: Wipe the rims of the jars with paper towels. Be thorough; otherwise, the jars will get moldy. Put the lids on.
Step #6: Process in a water bath for about 15 minutes, adjusting for altitude. If you have a canner, use it according to its instructions.
Canning rhubarb without special equipment
I donโt use special canning equipment, just a large pot.
- Step #1: Place a folded kitchen towel at the bottom and the jars inside without touching.
- Step #2: Cover with boiling water, at least 5 cm/2 inches above the jars, and bring to a rolling boil. Start timing from this point.
- Step #3: Turn off the heat, remove enough water to safely grab the jars, and use oven mitts to protect your hands.
- Step #4: Place the jars on kitchen towels to cool completely. Check if they are sealed - if not, refrigerate and consume within a week.
Storage
The properly sealed jars will keep for at least one year in a dark, cool place, such as a cellar.
Once you open a jar, refrigerate it and consume it in about 1 week.
Canning Rhubarb (How to Preserve Rhubarb)
Ingredients
- 4 lbs raw rhubarb 1800 g, Notes 1, 2
- 3 cups granulated sugar 600 g/ 1.3 lb, Note 3
Instructions
Prepare rhubarb:
- Steep rhubarb and sugar: Remove and discard the leaves (poisonous). Wash the stalks and remove the knobbly ends. Chop into pieces, about 1.5โ2 cm/ 0.6-08 inches thick. Place in a large pot and add the sugar. Let stand until some liquid is released, about 20-30 minutes.4 lbs raw rhubarb/ 1800 g + 3 cups granulated sugar/ 600 g
- Bring to a boil, stirring often. As soon as it boils turn off the heat. If you cook it for longer, the pieces will break.
- Pack immediately into sterilized and still hot jars, leaving about 3 cm/ ยฝ-inch headspace. Make sure that each jar contains roughly equal amounts of rhubarb and liquid. Wipe the rims of the jars with kitchen paper. Be thorough; otherwise, the jars will get moldy. Put the lids on.
- Process in a water bath for about 15 minutes, adjusting for altitude. If you have a canner, use that according to its instructions.
Canning without special equipment:
- Place a folded, clean kitchen towel on the bottom of a very large pot. Place the jars in there, ensuring they don't touch each other. Fill with boiling water, covering by at least 5 cm/ 2 inches.
- Bring to a rolling boil and start measuring the time from this moment. Remove from the heat. Ladle enough water out of the pot so you can take out the jars using oven mitts.
- Cool jars: Place the jars on kitchen towels and leave them to cool completely. Check if they are sealed. If any jars are not sealed, place them in the fridge and consume them within a week or so.
Notes
- Rhubarb: About 12 cups chopped โ this is very approximate.
- The leaves are poisonous - discard them!
- Sugar-rhubarb ratio: For each 450/ 1 lb, you will need 150 g/ 5.3 oz/ ยพ cup granulated sugar. For 1800 g/ 4 lbs raw rhubarb, I used 600 g/ 1.3 lbs/ 3 cups granulated sugar.
Leave a Reply