Rhubarb canning recipes are a simple way to preserve rhubarb’s tart, bright flavor for pies, sauces, and quick desserts long after the spring harvest is gone. While it’s technically a vegetable, rhubarb is usually used like a fruit in rhubarb jam, rhubarb jelly and even rhubarb pie filling. And, of course, it pairs beautifully with strawberries and other fruits in recipes like strawberry rhubarb jam and blueberry rhubarb jam. Because rhubarb is naturally acidic, many recipes are safe and tested for Water Bath Canning.
