RHUBARB – STEWED

Updated September 15, 2025

Canned Rhubarb

Yield: Approximately 1 ½ pounds of rhubarb per quart

Ingredients

Young, tender, well-colored rhubarb stalks (spring or late fall harvest)
½ cup sugar per quart of fruit

Preparation

Select Stalks: Choose fresh, tender rhubarb with bright color.
Trim & Cut: Remove leaves (discard, as they are not edible). Wash stalks and cut into ½–1 inch pieces.
Sugar & Rest: Place rhubarb in a large saucepan and add ½ cup sugar per quart. Let stand until juice forms.
Heat: Warm mixture gently, stirring, until it reaches a boil.

Packing

Fill jars promptly with hot rhubarb and juice, leaving ½-inch headspace.
Wipe rims, adjust lids, and process according to recommended canning times for rhubarb.

Style of Pack	Jar Size	Process Time	0-1,000 ft	Above 1,000 ft
Hot and Raw	Pints or Quarts	8 min	5 lb	10 lb

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