Rhubarb is one of the first harvests of spring, and canning it at home lets you enjoy its tart, fruity flavor long after the season ends. Though technically a vegetable, rhubarb is most often used like a fruit in jams, sauces, and preserves. Its high acidity makes it ideal for water bath canning, and with the right recipe, it holds its color and flavor beautifully in jars.
If you’re new to preserving rhubarb, Rhubarb Jam is a great place to start. It’s simple, reliable, and showcases rhubarb’s bold flavor with just a few ingredients. For a seasonal twist, Strawberry Rhubarb Jam is a longtime favorite that balances sweet berries with rhubarb’s tartness. If you prefer something smoother, Rhubarb Jelly is made from strained juice and looks stunning in the jar.
Beyond spreads, rhubarb also works well in Home Canned Rhubarb Pie Filling when combined with Clear Jel, making it easy to bake a spring dessert any time of year.
All of these rhubarb canning recipes are water bath canned using tested methods, with step-by-step instructions and altitude-adjusted times to ensure safety. Whether you’re working with fresh rhubarb from your garden or frozen stalks from last year’s harvest, you’ll find plenty of ideas here to keep your pantry stocked with tart, fruity preserves.
Scroll down for the complete archive of rhubarb canning recipes, and check back throughout the season—we’re always adding new ways to preserve this early garden favorite.
