Nellie Oehler
SP 50-882 | Revised January 2025

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Rhubarb is often referred to as the pie plant. It is one of the first foods harvested from the garden in the spring. The stalk or stem is the part of the plant that is eaten. The stalks are red, pink or green depending on the variety.

Botanically rhubarb is a vegetable but is best used as a fruit. It is most often used in pies, fruit crisps, sauces and can also be added to quick breads and made into jams and jellies. Because of its tartness it is often paired with sweeter fruits such as strawberries and blueberries to reduce the amount of sugar needed.

Stewed rhubarb stalks are a good source of dietary fiber. They are a fair source of ascorbic acid and calcium and contain a small amount of vitamin A, thiamin, riboflavin, niacin, and iron. A cup of sweetened rhubarb sauce has about 380 calories, no fat and 5 grams of dietary fiber.

The leaves of rhubarb are extremely high in oxalic acid and considered poisonous and should not be eaten.

There are basically two types of rhubarb:

  1. Hot house-grown, which has pink or light red stalks with yellow leaves
  2. Field-grown, which has dark red or green stalks with green leaves.

The hot house varieties have a somewhat milder flavor and are less stringy.

Rhubarb can be canned as a sauce, frozen or dried. When combined with strawberries, peaches or other fruit, it can make a great fruit leather. Rhubarb can also be made into fruit spreads, relish or chutney.

To can (hot pack only)

Select young, tender, well-colored stalks from the spring or late fall crops. Trim off leaves. Wash stalks and cut into ½-1-inch pieces. In a large saucepan, add ½ cup sugar for each quart of rhubarb. Let stand until juice appears. Heat gently to boiling. Immediately pack hot mixture into hot jars, leaving ½-inch headspace. Remove air bubbles. Wipe jar rims and adjust lids. Process in a boiling water canner using table below.

After processing, take the canner off heat. Remove lid and wait 5 minutes before removing jars.

Rhubarb - process time (minutes) at various altitudes

Pack

Jar size

0-1,000 ft.

1,001-3,000 ft

3,001 -6,000 ft

Over 6,000 ft

Hot

Pints and Quarts

15

20

20

25


To freeze

Choose firm, tender young stalks with few fibers. Wash, trim and cut into 1-inch pieces. Pack dry into freezer containers or bags. Rhubarb can also be cooked into sauce, cooled and frozen.

To dry

Wash, trim and slice into 1-inch slices. Steam blanch for 1-2 minutes or until slightly tender, but not soft. Rhubarb can also be dried without blanching. Place prepared rhubarb on dryer sheets and dry until tough to crisp. Store dried rhubarb in a cool, dry, dark place in airtight containers.

Rhubarb leather

Wash stalks, cut rhubarb into small pieces to make approximately 1 quart. Put rhubarb and ¼ cup water in a saucepan and cook until rhubarb is tender. Let cool slightly; put in blender and make into puree. Sweeten to taste with sugar or honey.

Note: Rhubarb can also be cooked in the microwave. Use 2-3 quart microwave safe container, add water 1-2 Tablespoons water and rhubarb, cover and cook on high 6-8 minutes or until the rhubarb is tender. Cool slightly, blend to make the puree and sweeten to taste.

Other fruits such as strawberries, raspberries, apple sauce, pears or blueberries can be added to rhubarb to make unique leathers and reduce the amount of sweetener needed.

Line commercial plastic dryer trays with plastic sheets or cover trays with plastic wrap. Lightly spray trays with cooking spray or oil. Spread puree evenly on dryer sheets about ¼-1/3 inch thickness. Dry 135-140° F. until leathery – approximately 8-10 hours. When dry remove from dryer trays. Once dried, leathers can be rolled in plastic wrap for storage.


Orange-rhubarb chutney

(Makes about six 8-ounce jars)

  • 10 whole black peppercorns
  • 1 tbsp mustard seeds
  • 1 tbsp pickling spice mix
  • 4 tbsp grated orange zest
  • 2/3 cup freshly squeezed orange juice
  • 6 cups chopped rhubarb
  • 5 cups lightly packed brown sugar
  • 3 ½ cups coarsely chopped onions
  • 1 ½ cups raisins
  • 2 tbsp finely chopped garlic
  • 2 tbsp finely chopped ginger root
  • 1 tsp curry powder
  • 1 tsp ground allspice
  1. Tie peppercorns, mustard seeds and pickling spice in a square of cheesecloth, creating a spice bag. Set aside.
  2. In a large heavy stainless-steel saucepan, combine orange zest, orange juice, rhubarb, brown sugar, vinegar, onions, raisins, garlic and gingerroot. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring occasionally, for 45 minutes. Add curry powder, allspice and reserved spice bag; stir well. Boil gently, stirring frequently, until thick enough to mound on a spoon, about 30 minutes. Remove and discard spice bag.
  3. Meanwhile, prepare canner, jars and lids. Wash jars in hot soapy water. Rinse well and drain. Place a rack in the bottom of the boiling-water canner then place the required number of canning jars on the rack. Add water to the jars and the canner until it reaches the top of the jars. Cover the canner and bring the water to a simmer (180°F) over medium heat. Do not boil the jars. Keep jars hot until ready to use them. Wash lids and bands in hot, soapy water. Rinse under hot water, dry and set aside until ready to use.
  4. Ladle hot chutney into hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot chutney. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
  5. Place jars in canner, ensuring they are completely covered with 1 inch water. Bring to a boil and process for 10 minutes, adjusting for altitude (see chart below). Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Altitude adjustment chart

Boiling-water canner altitude adjustments

Altitude in feet

1,001 to 3,000

Increase processing time by 5 Minutes

3,001 to 6,000

Increase processing time by 10 Minutes

6,001 to 8,000

Increase processing time by 15 Minutes

8,001 to 10,000

Increase processing time by 20 Minutes

Orange Rhubarb Chutney recipe used with permission. Source: Newell Brands Inc. Ball Complete Book of Home Preserving, Hearthmark, LLC, 2024.


Rhubarb relish

(Yield: 2-3 pints)

  • 2 cups rhubarb, finely chopped fresh or frozen
  • 2 cups onion, finely chopped
  • 2½ cups brown sugar, packed
  • 1 cup vinegar
  • 1 tsp. salt
  • ½ tsp. cinnamon
  • ½ tsp. allspice
  • ¼ tsp. ground cloves
  • ¼ tsp. pepper
  1. Combine all ingredients in a saucepan.
  2. Cook over medium heat for 30 minutes or until thickened, stirring occasionally.
  3. Cool and store in the refrigerator.

Makes a nice condiment for poultry, pork or beef.


Hot rhubarb grilling sauce

(Yield: about 5 half-pints)

  • 4 cups chopped rhubarb (about 6 stalks)
  • 2 cups finely chopped tart cherries (about 1 to 1 ½ pounds)
  • 2/3 cup finely minced serrano peppers (about 8 to 10 medium)
  • ½ cup finely chopped onion (about ½ medium)
  • 1 1/3 cups light brown sugar
  • 1 cup red wine vinegar, at least 5% acidity
  • 4 teaspoons grated fresh ginger, peeled
  • 1 ½ teaspoons grated lemon peel

Note: When cutting or seeding hot peppers wear rubber gloves to prevent hands from being burned.

Prep: Wash rhubarb, cherries and peppers under cold running water, drain. Remove leafy tops and root ends from rhubarb. Chop rhubarb into ½-inch pieces; measure 4 cups chopped rhubarb. Remove stems and pits from cherries. Finely chop cherries, measure 2 cups chopped cherries. Remove stems and seeds from peppers. Finely mince peppers; measure 2/3 cup minced peppers. Peel onion and chop; measure ½ cup chopped onion. Peel fresh ginger and grate; measure 4 teaspoons grated fresh ginger.

Cook: Combine rhubarb, cherries, peppers, onion, sugar and vinegar in a medium saucepan. Cook over medium-high heat until rhubarb is tender. Add ginger and lemon peel. Cook 5 minutes, stirring to prevent sticking.

Fill: Ladle hot sauce into a hot jar, leaving ½-inch headspace. Clean jar rim. Center lid on jar and adjust band to fingertip tight. Place jar on the rack in boiling-water canner with simmering water (180°F). Repeat until all jars are filled.

Process: Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint jars 10 minutes, adjusting for altitude (see chart below).

Altitude Adjustment Chart

Altitude in Feet

1,001 to 3,000

Increase processing time by 5 Minutes

3,001 to 6,000

Increase processing time by 10 Minutes

6,001 to 8,000

Increase processing time by 15 Minutes

8,001 to 10,000

Increase processing time by 20 Minutes

Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.

Hot Rhubarb Grilling Sauce recipe used with permission. Source: Newell Brands Inc. Ball Blue Book Guide to Preserving. 38th ed., Hearthmark, LLC, 2024.


Strawberry rhubarb jam

(Yield: Makes approximately 6 half pints)

  • 2 cups crushed strawberries
  • 2 cups chopped rhubarb (about 4 stalks)
  • 1 package powdered pectin
  • ¼ cup lemon juice
  • 5 ½ cups sugar
  1. Combine strawberry, rhubarb, powdered pectin and lemon juice in a large saucepan.
  2. Bring to boil over high heat.
  3. Add sugar, stirring until dissolved, return to rolling boil.
  4. Boil hard 1 minute, stirring constantly. Remove from heat.
  5. Skim foam if necessary. Ladle hot jam into hot jars leaving ¼ inch headspace.
  6. Adjust two-piece caps. Process half-pints 10 minutes in a boiling-water canner adjusting for altitude (see chart below).
  7. After processing, take canner off heat. Remove lid. Wait 5 minutes before removing jars
  8. Store jam in a cool dry dark location for best quality.

Altitude adjustment chart

Altitude in feet

1,001 to 3,000

Increase processing time by 5 Minutes

3,001 to 6,000

Increase processing time by 10 Minutes

6,001 to 8,000

Increase processing time by 15 Minutes

8,001 to 10,000

Increase processing time by 20 Minutes

Strawberry Rhubarb Jam recipe used with permission. Source: Newell Brands Inc. Ball Blue Book Guide to Preserving. 38th ed., Hearthmark, LLC, 2024.

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