Here’s a full recipe for canned rhubarb (safely preserved for pantry storage).
Canned Rhubarb Recipe
Ingredients
10 cups rhubarb stalks (about 3 lbs), washed, trimmed, and cut into 1-inch pieces
3 cups sugar (adjust to taste, see notes)
1 cup water
Equipment
Large saucepan
Sterilized canning jars with lids & rings
Water bath canner
Instructions
Prepare Rhubarb
Wash stalks thoroughly, trim off leaves (toxic) and any tough ends.
Cut into 1-inch pieces.
Pre-Soften with Sugar (Optional, Helps Keep Shape)
Place rhubarb in a large bowl, sprinkle with sugar, and let sit for 2–4 hours until juices form.
Cook Rhubarb
Transfer rhubarb (with its juice) into a large saucepan.
Add 1 cup water.
Bring just to a boil over medium heat, cooking for 1–2 minutes until slightly softened but not mushy.
Pack Jars
Ladle hot rhubarb and syrup into sterilized jars, leaving ½ inch headspace.
Remove air bubbles, wipe rims clean, and seal with lids/rings.
Process in Water Bath
Place jars in boiling water canner, ensuring water covers jars by at least 1 inch.
Process:
Pint jars: 15 minutes
Quart jars: 20 minutes
Adjust time for altitude if needed.
Cool & Store
Carefully remove jars, set on a towel, and let cool 12–24 hours.
Check seals (lids should not flex when pressed).
Store in a cool, dark place for up to 1 year.
Tips & Uses
Sugar-free option: Use apple juice instead of sugar for a natural sweetener.
Delicious in pies, crisps, crumbles, compotes, yogurt, or spooned over pancakes.
Once opened, refrigerate and use within 1 week.
