Rhubarb Pie Filling

Rhubarb Pie Filling

This recipe is a true family treasure, passed down through generations, and has been slightly tweaked to suit modern preferences and canning methods. One of the best things about it is its versatility—you can either freeze it or can it, ensuring you have a taste of spring all year round. I remember one summer when we had an especially bountiful harvest. We made jar upon jar of rhubarb pie filling, giving them out as gifts and keeping our pantry stocked for months. There’s nothing like popping open a jar in the middle of winter and being transported back to those warm, sunlit days.

What’s great about this recipe is how straightforward it is. With just a few ingredients—rhubarb, sugar, lemon juice, and Clearjel—you can create a filling that’s perfect for pies, tarts, or even as a topping for ice cream or yogurt. The Clearjel ensures the filling thickens beautifully without breaking down during the canning process. Trust me, once you try this, you’ll never go back to store-bought pie fillings again.

So, whether you’re a seasoned canner or a beginner looking for a new project, this rhubarb pie filling recipe is sure to delight. It’s not just about the delicious end product; it’s about the joy of preserving and sharing homemade goodness with family and friends. Happy canning!

How to Make Rhubarb Pie Filling

Ingredients:

  • 5 pounds rhubarb, sliced
  • 2 1/2 cups sugar
  • 2 tablespoons lemon juice
  • 1/2 cup Clearjel

Directions:

In a large stainless steel bowl, mix the rhubarb slices with sugar until evenly coated.

Let the mixture sit at room temperature for about 2 hours to allow the rhubarb to release its juice.

During this time, boil water for the canner and prepare jars, lids, and rings.

Once enough juice is released, strain the fruit and set the slices aside.

Measure 3 cups of the juice. If needed, add water to reach 3 cups.

In a large pot, whisk together the rhubarb juice, lemon juice, and Clearjel. Heat over medium-high, stirring often.

When it reaches a boil, it should thicken in about a minute. Add the rhubarb slices, stirring to coat well. Bring back to a boil, stirring frequently.

Remove from heat.

For freezing, ladle filling into freezer-safe containers, leaving 1 inch of headspace. Seal and cool to room temperature before freezing.

For canning, ladle filling into prepared jars, leaving 1 inch of headspace. Remove air bubbles, wipe jar rims, and place lids and rings.

Process quart jars for 20 minutes (15 minutes for pints), adjusting for your elevation.

After processing, remove jars from canner and let cool. Check seals, remove rings, and store. Refrigerate or freeze unsealed jars.

Caning Rhubarb Pie Filling

FAQs:

How do you prepare rhubarb for pie filling?

To prepare rhubarb for pie filling, start by slicing 5 pounds of rhubarb. Then, mix the sliced rhubarb with 2 1/2 cups of sugar in a large stainless steel bowl until all pieces are well-coated. Let the mixture sit at room temperature for about 2 hours to allow the rhubarb to release its juice. During this time, you can also prepare your jars, lids, and rings by boiling water for the canner.

What is Clearjel and why is it used in rhubarb pie filling?

Clearjel is a modified cornstarch that is used as a thickening agent in pie fillings. It is preferred because it remains stable during canning and freezing, ensuring that your pie filling maintains the right consistency. For this rhubarb pie filling, you will need 1/2 cup of Clearjel, which will help thicken the rhubarb juice and lemon juice mixture to the perfect consistency.

Can you freeze rhubarb pie filling instead of canning it?

Yes, you can freeze rhubarb pie filling instead of canning it. To freeze, ladle the prepared filling into freezer-safe containers, leaving 1 inch of headspace. Seal the containers and let them cool to room temperature before placing them in the freezer. This method allows you to preserve the filling for future use without the need for canning.

How long do you process rhubarb pie filling in a canner?

For canning rhubarb pie filling, process quart jars for 20 minutes and pint jars for 15 minutes. It is important to adjust the processing time based on your elevation to ensure proper preservation. After processing, let the jars cool, check the seals, and store any jars that didn’t seal properly in the refrigerator or freezer.

What should you do if your rhubarb pie filling doesn’t thicken properly?

If your rhubarb pie filling doesn’t thicken properly, it might be due to insufficient Clearjel or improper boiling. Make sure you whisk together the rhubarb juice, lemon juice, and Clearjel thoroughly and bring it to a full boil over medium-high heat. Stirring often is crucial. If it still doesn’t thicken, you can try adding a bit more Clearjel and boiling the mixture again until it reaches the desired consistency.

Rhubarb Pie Filling

Rhubarb Pie Filling

Discover the perfect homemade rhubarb pie filling with our easy-to-follow recipe. Perfect for canning or freezing!
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 3
...

Ingredients
  

  • 5 pounds rhubarb sliced
  • 2 1/2 cups sugar
  • 2 tablespoons lemon juice
  • 1/2 cup Clearjel

Instructions
 

  • In a large stainless steel bowl, mix the sliced rhubarb with the sugar until all pieces are well-coated.
  • Let the mixture sit at room temperature for about 2 hours so the rhubarb releases its juice.
  • While waiting, boil water for the canner and prepare your jars, lids, and rings.
  • Once the rhubarb has released enough juice, strain the fruit from the liquid and set the slices aside.
  • Measure out 3 cups of the juice. If you don't have enough, add a bit of water to make up the difference.
  • In a large pot, whisk together the rhubarb juice, lemon juice, and Clearjel. Bring this to a boil over medium-high heat, stirring often.
  • Once boiling, the mixture should thicken after about a minute. Add the rhubarb slices and stir to coat them well. Bring it back to a boil, stirring frequently to prevent sticking.
  • Remove the pot from the heat.
  • If freezing, ladle the filling into freezer-safe containers, leaving 1 inch of headspace. Seal and let cool to room temperature before freezing.
  • If canning, ladle the filling into prepared jars, leaving 1 inch of headspace. Remove air bubbles, wipe the jar rims clean, and place the lids and rings.
  • Process quart jars for 20 minutes (15 minutes for pints), adjusting the processing time for your elevation.
  • After processing, remove jars from the canner and let them cool. Check the seals, remove the rings, and store the jars. Refrigerate or freeze any jars that didn't seal properly.
Keyword Rhubarb
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