Canning Rhubarb

I love Rhubarb. I love that it is like a sour patch kid if you eat it right off the stem and I love that it is ready to harvest so early in the growing season. I also LOVE rhubarb sauce (and muffins) Grandma Inez had made all while I was growing up. I have a very big family so a pot of sauce didn’t last very long around her house. She would make it on a Saturday afternoon and let it sit till ‘coffee time’ after our weekly meeting for sauna (I’m Finnish). Now, I have moved away from my family and have no sauna but I still love the sauce!  Below is what I came up with to can this delicious treat! Enjoy!

Small batch:  

Yields about 4 pints

  • 4 cups rhubarb
  • 1 ½ – 2 cups sugar (depending on tartness)
  • Water
  • 2 Tablespoons cornstarch

Simply put your fresh or frozen rhubarb (cleaning instructions below) into a pot. Put enough water to cover rhubarb plus ½-1 inch. Bring to a bubble and then turn to a low simmer. Stir regularly to help break up the big pieces. After about 1 hour on very low simmer start adding sugar. I always us my 1/3 cup measuring cup and add 1 at time. Stir sugar in fully till dissolved. Cook for 5-10 minutes in between adding each round of sugar. Start tasting after about 2/3 cups sugar is added. When desired sweetness is reached cook for about 5 minutes to ensure all is dissolved and then turn heat to medium to bubble. You mixture should be pretty thin at this point. If it is thick- you are done cooking! If it is thin- add 2 tablespoons of cornstarch to 1 cup of water and stir in ½ to boiling rhubarb sauce. Stir continuously till a boil is back. Continue this process till you like what you see. Cool sauce. Get the ice cream out and enjoy. I eat mine straight up!

Related post:   DIY Homemade Canned Salsa

How to Can Rhubarb

Process for canning:

Follow above recipe. Hot pack jars with ½ inch head space. Place 2 piece lids. Process in hot water bath for 15 minutes. ENJOY! *Note: if your top does not seal you will need to place in refrigerator and eat within 10 days.

Cleaning Rhubarb:

Do NOT eat leaves. They are poisonous. Simply cut at base by the ground and cut the head (leaf) off. Soak in sink full of water to shake all the dirt off. Cut into bite size pieces and freeze or eat fresh rolled in sugar.


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4 COMMENTS

  1. I also love rhubarb sauce and the memories that come with it. I ate it on top of ice cream! This recipe is easy to follow and quick, which is necessary for a college student. Now, even when I’m away from home, I can make this on my own and enjoy it. Great! Thanks Lindsey!

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