9 Delicious Rhubarb Canning Recipes
As spring blossoms into full swing, gardens and farmers’ markets alike overflow with an abundance of vibrant produce. Among the gems of this season stands rhubarb, with its ruby-red stalks and tangy flavor, heralding the arrival of warmer days.
While rhubarb pies and crisps often steal the spotlight, there’s a lesser-known but equally delightful way to savor this seasonal delight—through canning. With these 9 rhubarb canning recipes, you’ll preserve the essence of spring to enjoy year-round.
Classic Rhubarb Jam
What better way to kick off our rhubarb canning journey than with a timeless classic? Rhubarb jam encapsulates the essence of spring in a jar, pairing the tartness of rhubarb with the sweetness of sugar.
Spread it on toast or swirl it into yogurt for a burst of flavor that transports you to sun-drenched days in the garden.
Classic Rhubarb Jam
A delightful homemade jam bursting with the tangy sweetness of fresh rhubarb, perfect for spreading on toast or topping your favorite desserts.
Ingredients
- 1 kg (about 2 pounds) fresh rhubarb, washed and diced
- 1 kg (about 4 1/2 cups) granulated sugar
- Juice of 1 lemon
- 1 teaspoon grated lemon zest
- Optional: 1 vanilla bean, split and seeds scraped (for added flavor)
Instructions
- In a large bowl, combine the diced rhubarb and sugar. Cover and let it sit at room temperature overnight to allow the rhubarb to release its juices.
- The next day, transfer the rhubarb and sugar mixture to a large, heavy-bottomed pot. Add the lemon juice, lemon zest, and vanilla bean seeds (if using).
- Place the pot over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking.
- Once boiling, reduce the heat to low and let the jam simmer gently for about 30-40 minutes, or until it reaches the desired thickness. Stir occasionally to prevent burning.
- To test if the jam is ready, place a small amount on a chilled plate and tilt the plate. If the jam wrinkles and holds its shape, it's done.
- Once the jam is ready, remove the pot from the heat and let it cool slightly.
- Remove the vanilla bean (if used) and discard. Ladle the hot jam into clean, sterilized jars, leaving about 1/4 inch of headspace. Wipe the jar rims clean with a damp cloth, then seal with lids.
- Process the jars in a boiling water bath for 10 minutes to ensure proper sealing, or store the jars in the refrigerator for immediate use.
- Allow the jam to cool completely before labeling and storing in a cool, dark place. Enjoy your homemade Classic Rhubarb Jam!
Rhubarb Compote
Versatile and vibrant, rhubarb compote adds a tangy twist to both sweet and savory dishes. Simmered with a hint of citrus and spices, this luscious compote pairs perfectly with roast pork, vanilla ice cream, or even atop a stack of fluffy pancakes. Can it up, and you’ll have a pantry staple ready to elevate any meal.
Rhubarb Compote
A simple and versatile rhubarb compote that can be enjoyed on its own, spooned over yogurt or ice cream, or used as a topping for cakes and desserts.
Ingredients
- 500g (about 1 pound) fresh rhubarb, washed and trimmed
- 100g (about 1/2 cup) granulated sugar (adjust to taste depending on the tartness of the rhubarb)
- 1 tablespoon water
- 1 teaspoon vanilla extract (optional)
- Zest of 1 orange or lemon (optional, for added flavor)
Instructions
- Cut the rhubarb stalks into 1-inch pieces and place them in a medium-sized saucepan.
- Add the granulated sugar, water, and vanilla extract (if using) to the saucepan with the rhubarb.
- If using citrus zest, sprinkle it over the rhubarb mixture.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer.
- Cook the rhubarb, stirring occasionally, for about 10-15 minutes, or until the rhubarb breaks down and becomes soft.
- Taste the compote and adjust the sweetness if necessary by adding more sugar.
- Once the rhubarb is soft and the desired sweetness is achieved, remove the saucepan from the heat and let the compote cool slightly.
- Transfer the compote to a clean jar or container and let it cool completely before covering and storing in the refrigerator.
- Serve the rhubarb compote chilled or at room temperature. Enjoy its tangy sweetness on its own or as a topping for your favorite dishes!
Rhubarb Chutney
Elevate your condiment game with rhubarb chutney—a delightful blend of sweet, spicy, and tangy flavors. With ingredients like ginger, garlic, and a dash of vinegar, this condiment packs a punch that complements everything from grilled meats to cheese platters.
Can a batch, and you’ll have a gourmet addition to your pantry that’s sure to impress.
Rhubarb Chutney
A tangy and savory chutney made with fresh rhubarb, perfect for adding a burst of flavor to sandwiches, cheese platters, or grilled meats.
Ingredients
- 500g (about 1 pound) fresh rhubarb, washed and diced
- 1 medium red onion, finely chopped
- 1 cup brown sugar
- 1 cup apple cider vinegar
- 1/2 cup raisins or dried cranberries
- 1 teaspoon grated fresh ginger
- 1 teaspoon mustard seeds
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- Pinch of red pepper flakes (optional, for heat)
Instructions
- In a large saucepan, combine the diced rhubarb, chopped red onion, brown sugar, apple cider vinegar, raisins or dried cranberries, grated ginger, mustard seeds, ground cinnamon, ground cloves, salt, and red pepper flakes (if using).
- Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally.
- Once boiling, reduce the heat to low and let the chutney simmer gently for about 30-40 minutes, or until it thickens and the rhubarb breaks down.
- Stir the chutney occasionally to prevent sticking and burning.
- Taste the chutney and adjust the seasoning if necessary, adding more sugar or vinegar to balance the flavors.
- Once the chutney reaches the desired consistency and flavor, remove the saucepan from the heat and let it cool slightly.
- Transfer the chutney to clean, sterilized jars and let it cool completely before covering and storing in the refrigerator.
- Serve the rhubarb chutney as a condiment with cheese, sandwiches, grilled meats, or as a flavorful addition to your favorite dishes!
Rhubarb Salsa
Step aside, tomatoes—there’s a new salsa star in town! Rhubarb salsa offers a refreshing twist on the classic condiment, with its bright flavors and crunchy texture.
Whether paired with tortilla chips or spooned over grilled fish, this salsa is a delightful fusion of sweet, tangy, and spicy notes that will tantalize your taste buds.
Rhubarb Salsa
A refreshing and tangy salsa with a twist, featuring fresh rhubarb, perfect for serving with tortilla chips, grilled fish, or as a topping for tacos.
Ingredients
- 2 cups diced fresh rhubarb
- 1/2 cup diced red onion
- 1 jalapeño pepper, seeded and finely chopped
- 1/4 cup chopped fresh cilantro
- Juice of 2 limes
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- In a medium bowl, combine the diced rhubarb, diced red onion, chopped jalapeño pepper, and chopped fresh cilantro.
- In a small bowl, whisk together the lime juice, honey or maple syrup, ground cumin, salt, and pepper to make the dressing.
- Pour the dressing over the rhubarb mixture and toss gently to coat.
- Taste the salsa and adjust the seasoning if necessary, adding more lime juice, honey, salt, or pepper to suit your taste.
- Cover the bowl with plastic wrap and refrigerate the salsa for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salsa a final stir and taste again, adjusting the seasoning if needed.
- Serve the rhubarb salsa with tortilla chips as an appetizer, or as a topping for grilled fish, chicken, or tacos.
- Enjoy the bright and zesty flavors of your homemade Rhubarb Salsa!
Pickled Rhubarb
For those who crave a tangy kick, pickled rhubarb is the answer. Infused with vinegar, spices, and a touch of sweetness, these pickled stalks add zing to salads, sandwiches, and charcuterie boards. With their vibrant hue and complex flavor profile, pickled rhubarb is a feast for both the eyes and the palate.
Pickled Rhubarb
Tangy and slightly sweet, pickled rhubarb adds a delightful twist to salads, sandwiches, or charcuterie boards.
Ingredients
- 500g (about 1 pound) fresh rhubarb, washed and thinly sliced
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 tablespoon whole black peppercorns
- 1 tablespoon whole coriander seeds
- 2 teaspoons salt
- 2 bay leaves
- 1 teaspoon mustard seeds (optional)
- 1/2 teaspoon red pepper flakes (optional, for heat)
Instructions
- In a medium saucepan, combine the apple cider vinegar, water, granulated sugar, whole black peppercorns, whole coriander seeds, salt, bay leaves, mustard seeds (if using), and red pepper flakes (if using).
- Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally until the sugar has dissolved.
- Add the thinly sliced rhubarb to the saucepan and reduce the heat to low. Let the rhubarb simmer gently for about 2-3 minutes, or until slightly softened.
- Remove the saucepan from the heat and let the pickling liquid and rhubarb cool to room temperature.
- Once cooled, transfer the pickled rhubarb along with the pickling liquid to clean, sterilized jars.
- Cover the jars with lids and refrigerate for at least 24 hours before serving to allow the flavors to develop.
- Serve the pickled rhubarb as a tangy addition to salads, sandwiches, or charcuterie boards, or enjoy it straight out of the jar as a flavorful snack.
Rhubarb BBQ Sauce
Give your summer barbecues a gourmet upgrade with homemade rhubarb BBQ sauce. Blending the tartness of rhubarb with the smoky sweetness of molasses and spices, this sauce adds depth and complexity to grilled meats and vegetables.
Slather it on ribs, burgers, or grilled tofu for a burst of flavor that will have your guests coming back for seconds.
Rhubarb BBQ Sauce
A unique and tangy BBQ sauce featuring the fresh flavors of rhubarb, perfect for slathering on grilled meats, burgers, or as a dipping sauce for appetizers.
Ingredients
- 500g (about 1 pound) fresh rhubarb, washed and diced
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Optional: Dash of hot sauce for added heat
Instructions
- In a medium saucepan, combine the diced rhubarb, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, minced garlic, smoked paprika, and ground cumin.
- Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.
- Once simmering, reduce the heat to low and let the sauce cook for about 15-20 minutes, or until the rhubarb has softened and the sauce has thickened.
- Taste the BBQ sauce and adjust the seasoning if necessary, adding salt, pepper, and hot sauce (if using) to suit your taste preferences.
- Remove the saucepan from the heat and let the BBQ sauce cool slightly.
- Carefully transfer the mixture to a blender or use an immersion blender to puree the sauce until smooth.
- If desired, strain the sauce through a fine-mesh sieve to remove any remaining solids for a smoother texture.
- Let the BBQ sauce cool completely before transferring it to a clean jar or container.
- Store the rhubarb BBQ sauce in the refrigerator until ready to use.
- Serve the BBQ sauce with grilled meats, burgers, or use it as a dipping sauce for appetizers.
- Enjoy the tangy and flavorful twist of your homemade Rhubarb BBQ Sauce!
Rhubarb Ketchup
Say goodbye to store-bought ketchup and hello to homemade rhubarb ketchup! With its tangy-sweet flavor and vibrant color, this condiment is a game-changer for burgers, fries, and beyond.
Whether you’re dipping, dunking, or drizzling, rhubarb ketchup adds a gourmet touch to your favorite comfort foods.
Rhubarb Ketchup
A tangy and versatile condiment made with fresh rhubarb, perfect for dipping, spreading, or as a flavorful addition to your favorite dishes.
Ingredients
- 500g (about 1 pound) fresh rhubarb, washed and diced
- 1 cup chopped onion
- 1/2 cup apple cider vinegar
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
Instructions
- In a large saucepan, combine the diced rhubarb, chopped onion, apple cider vinegar, brown sugar, granulated sugar, salt, ground cinnamon, ground cloves, ground allspice, ground ginger, and ground black pepper.
- Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.
- Once simmering, reduce the heat to low and let the mixture cook for about 30-40 minutes, or until the rhubarb and onions are soft and the mixture has thickened.
- Stir the ketchup occasionally to prevent sticking and burning.
- Taste the ketchup and adjust the seasoning if necessary, adding more sugar or spices to suit your taste preferences.
- Remove the saucepan from the heat and let the ketchup cool slightly.
- Carefully transfer the mixture to a blender or use an immersion blender to puree the ketchup until smooth.
- If desired, strain the ketchup through a fine-mesh sieve to remove any remaining solids for a smoother texture.
- Let the rhubarb ketchup cool completely before transferring it to a clean jar or container.
- Store the ketchup in the refrigerator until ready to use.
- Serve the rhubarb ketchup as a dip for fries, spread on burgers or sandwiches, or as a flavorful addition to your favorite dishes.
- Enjoy the tangy goodness of your homemade Rhubarb Ketchup!
Rhubarb Syrup
Indulge your sweet tooth with rhubarb syrup—a versatile concoction that’s perfect for cocktails, mocktails, and everything in between. Simmered with sugar and a hint of citrus, this syrup lends a burst of springtime flavor to beverages both hot and cold.
Mix it into lemonade, drizzle it over pancakes, or shake it into a refreshing spritzer—the possibilities are endless.
Rhubarb Syrup
A sweet and tangy syrup made from fresh rhubarb, perfect for drizzling over pancakes, waffles, ice cream, or mixing into cocktails and beverages.
Ingredients
- 500g (about 1 pound) fresh rhubarb, washed and chopped into small pieces
- 1 cup granulated sugar
- 1 cup water
- Juice of 1 lemon
- Optional: 1 teaspoon vanilla extract or a cinnamon stick for added flavor
Instructions
- In a medium saucepan, combine the chopped rhubarb, granulated sugar, water, and lemon juice.
- If using, add the vanilla extract or cinnamon stick to the saucepan for added flavor.
- Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally until the sugar has dissolved.
- Once simmering, reduce the heat to low and let the mixture cook for about 20-25 minutes, or until the rhubarb has completely softened and the mixture has thickened slightly.
- Stir the syrup occasionally to prevent sticking and burning.
- Remove the saucepan from the heat and let the syrup cool slightly.
- Carefully strain the mixture through a fine-mesh sieve or cheesecloth into a clean bowl or jar, pressing down on the rhubarb solids to extract as much liquid as possible.
- Let the rhubarb syrup cool completely before transferring it to a clean jar or bottle.
- Store the syrup in the refrigerator until ready to use.
- Serve the rhubarb syrup drizzled over pancakes, waffles, or ice cream, or use it as a sweetener and flavoring in cocktails, mocktails, or beverages.
- Enjoy the sweet and tangy goodness of your homemade Rhubarb Syrup!
Rhubarb Relish
Last but certainly not least, we have rhubarb relish—a condiment that strikes the perfect balance between sweet and savory. Packed with rhubarb, onions, and spices, this relish adds a burst of flavor to sandwiches, salads, and grilled meats.
Can a batch, and you’ll have a pantry staple that’s sure to become a favorite year-round.
Rhubarb Relish
A tangy and flavorful relish made with fresh rhubarb, perfect for topping grilled meats, sandwiches, or serving as a condiment alongside cheese and crackers.
Ingredients
- 500g (about 1 pound) fresh rhubarb, washed and diced
- 1 medium red onion, finely chopped
- 1/2 cup apple cider vinegar
- 1/2 cup packed brown sugar
- 1/2 cup dried cranberries or raisins
- 1 tablespoon grated fresh ginger
- 1 teaspoon mustard seeds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Salt and pepper to taste
Instructions
- In a large saucepan, combine the diced rhubarb, chopped red onion, apple cider vinegar, brown sugar, dried cranberries or raisins, grated fresh ginger, mustard seeds, ground cinnamon, and ground cloves.
- Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally until the sugar has dissolved.
- Once simmering, reduce the heat to low and let the relish cook for about 20-25 minutes, or until the rhubarb is softened and the mixture has thickened slightly.
- Stir the relish occasionally to prevent sticking and burning.
- Taste the relish and adjust the seasoning if necessary, adding salt and pepper to suit your taste preferences.
- Remove the saucepan from the heat and let the relish cool slightly.
- Transfer the rhubarb relish to clean, sterilized jars or containers and let it cool completely before covering and storing in the refrigerator.
- Serve the rhubarb relish as a topping for grilled meats, sandwiches, or as a condiment alongside cheese and crackers.
- Enjoy the tangy and flavorful twist of your homemade Rhubarb Relish!
With these 9 rhubarb canning recipes, you can capture the essence of spring in every jar. From classic jams to gourmet condiments, there’s a rhubarb creation to suit every taste and occasion.
So roll up your sleeves, dust off your canning jars, and get ready to preserve the sweet-tart essence of spring to enjoy long after the last stalk has been harvested. Happy canning!
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