10+ Rhubarb Canning Recipes Pie Fillings for Delicious Desserts

Canning rhubarb pie filling is a delightful way to preserve this unique fruit for later use. Whether you grow rhubarb in your garden or buy it fresh from the market, canning allows you to enjoy its tangy flavor year-round.

You can create jars of sweet and tangy pie filling that are ready to use when you want to bake a pie. Your friends and family will appreciate having homemade rhubarb pie filling that adds a special touch to their meals.

The process of canning can be easy and fun, making it perfect for both beginners and seasoned canners.

Strawberry Rhubarb Pie Filling

Making strawberry rhubarb pie filling is a great way to preserve this delicious combination. It blends the tartness of rhubarb with the sweetness of strawberries for a tasty treat.

To start, gather your ingredients. You’ll need fresh rhubarb, strawberries, sugar, Clear Jel, water, and lemon juice.

Next, prepare the fruit. Dice about five cups of rhubarb and slice five cups of strawberries.

In a pot, mix the rhubarb, strawberries, two cups of sugar, one cup of Clear Jel, two cups of water, and eight tablespoons of bottled lemon juice.

Bring the mixture to a boil over medium heat. Once boiling, cook the filling for about 15 minutes, stirring often to avoid burning.

After cooking, you can fill your sterilized jars with the hot filling. Seal the jars and process them in a boiling water bath for about 30 minutes.

Ingredients

• 5 cups rhubarb, diced
• 5 cups strawberries, sliced
• 2 cups sugar
• 1 cup Clear Jel
• 2 cups water
• 8 tbsp bottled lemon juice

Cooking Instructions

1. Prepare fruit by dicing rhubarb and slicing strawberries.
2. Mix rhubarb, strawberries, sugar, Clear Jel, water, and lemon juice in a pot.
3. Boil the mixture over medium heat.
4. Stir and cook for 15 minutes.
5. Fill sterilized jars with hot filling.
6. Seal jars and process in boiling water for 30 minutes.

Classic Rhubarb Pie Filling

Making classic rhubarb pie filling is a simple and rewarding process. Rhubarb is tart and pairs well with sugar to create a delicious filling.

Start by gathering fresh rhubarb. You’ll need to wash and chop it into small pieces. This helps release the juices during cooking.

Mix the rhubarb with sugar, lemon juice, and a thickening agent like cornstarch. The lemon juice adds brightness and balances the tartness of the rhubarb.

Cook the mixture on medium heat until it bubbles, stirring occasionally. This usually takes about 5 to 10 minutes.

Once thickened, let it cool before pouring it into your prepared pie crust. Then you can bake your pie as directed.

Ingredients

• 4 cups fresh rhubarb, chopped
• 1 to 1.5 cups sugar
• 1/4 cup lemon juice
• 1/4 cup cornstarch

Cooking Instructions

1. Wash and chop the rhubarb.
2. In a bowl, mix rhubarb with sugar, lemon juice, and cornstarch.
3. Cook over medium heat until bubbling, about 5 to 10 minutes.
4. Let it cool and pour into a pie crust.
5. Bake according to your pie recipe.

Rhubarb and Vanilla Pie Filling

Rhubarb and vanilla combine to create a delightful filling. The tartness of the rhubarb pairs beautifully with the sweet, warm flavor of vanilla. This makes it a perfect choice for your next pie.

Start by preparing your rhubarb. Trim and chop it into small pieces for even cooking. Adding vanilla extract enhances the natural sweetness and flavor of the rhubarb.

You’ll need a few basic ingredients. This recipe is simple and allows you to enjoy the taste of rhubarb all year long. You can can this filling to use in pies later.

Ingredients

• 4 cups rhubarb, chopped
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups water

Cooking Instructions

1. In a large pot, combine rhubarb, sugar, cornstarch, and salt.
2. Add water and stir well.
3. Cook over medium heat until rhubarb softens, about 10 minutes.
4. Stir in vanilla extract.
5. Pour the mixture into jars for canning.

Ginger Rhubarb Pie Filling

Ginger rhubarb pie filling combines the tartness of rhubarb with the warm spice of ginger. This pairing creates a unique flavor that’s perfect for your favorite pie crust.

To make this filling, you start with fresh rhubarb. Chop it into small pieces to help it cook evenly. The ginger adds a nice kick that balances the sour taste of the rhubarb.

You can adjust the amount of ginger to suit your taste. If you like it spicier, add more ginger. A touch of cinnamon can also enhance the flavor.

This filling is great for canning, so you can enjoy it throughout the year. Just follow proper canning techniques to ensure your jars are sealed correctly.

Ingredients

• 4 cups rhubarb, chopped
• 1 cup sugar
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1 tablespoon lemon juice

Cooking Instructions

1. In a pot, combine the rhubarb, sugar, ginger, cornstarch, salt, and lemon juice.
2. Cook over medium heat until the mixture thickens, about 5-7 minutes.
3. Fill sterilized jars with the mixture, leaving about 1/2 inch of headspace.
4. Seal the jars and process them in a water bath canner for 10 minutes at 212°F (100°C).

5) Rhubarb and Raspberry Pie Filling

Rhubarb and raspberry pie filling is a delicious blend of tangy and sweet flavors. The combination of rhubarb’s tartness with the sweetness of raspberries creates a perfect mix for pies.

To prepare this filling, start by using fresh rhubarb and ripe raspberries. You’ll love how vibrant their colors look together. This filling works great in pies or even as a topping for desserts.

You will need to add sugar, Clearjel, and a bit of lemon juice to enhance the flavor. Cooking the mixture gently will help blend the ingredients well.

Feel free to experiment with the sugar amount based on your taste. This filling can be canned for later use, making it a convenient choice.

Ingredients

• 2 cups rhubarb, chopped
• 2 cups raspberries
• 1 ½ cups sugar
• ¼ cup Clearjel
• 2 tablespoons lemon juice

Cooking Instructions

1. In a pot, combine rhubarb, raspberries, and lemon juice.
2. In a separate bowl, mix sugar and Clearjel.
3. Add the sugar mixture to the fruit and stir well.
4. Cook over medium heat until thickened, about 5-10 minutes.
5. Fill jars with the mixture while hot, seal, and process in a water bath.

6) Rhubarb Blueberry Pie Filling

Making rhubarb blueberry pie filling is a delightful way to enjoy the flavors of summer. This filling combines tart rhubarb and sweet blueberries, creating a perfect balance for your pies.

Start by preparing your jars and lids. You’ll want to make sure they’re clean and ready for canning. Next, mix the sliced rhubarb and blueberries in a large bowl.

Add sugar and a bit of lemon juice for extra flavor. Cook this mixture on medium heat until it starts to thicken. Stir regularly to prevent sticking.

Once it’s ready, ladle the hot filling into hot jars, leaving a one-inch space at the top. Wipe the rims clean, place the lids on, and process in a boiling water bath.

Process for 15 minutes for pints and 20 minutes for quarts.

Ingredients

• 2 ½ lbs rhubarb, sliced
• 1 ½ lbs blueberries
• 1 ½ cups sugar
• ¼ cup lemon juice

Cooking Instructions

1. Prepare jars and lids for canning.
2. Combine rhubarb, blueberries, sugar, and lemon juice in a bowl.
3. Cook on medium heat until thickened.
4. Ladle filling into jars, leaving a one-inch headspace.
5. Wipe rims, add lids, and process in a boiling water bath for 15-20 minutes.

Rhubarb and Orange Pie Filling

Rhubarb and orange pie filling combines the tartness of rhubarb with the bright flavor of oranges. This refreshing twist makes for a delicious dessert.

Start by chopping fresh rhubarb into small pieces. The citrus from the orange brings out the natural sweetness of the rhubarb. You can use both the juice and zest of the orange for added flavor.

Mix the rhubarb with sugar, orange juice, and a bit of cornstarch to help thicken the filling. Let it sit for a little while so the flavors meld together.

When you’re ready, pour the mixture into your pie crust. Bake it in the oven at 400°F (200°C) until the filling is bubbly and the crust is golden brown. Enjoy the sweet and tangy pie with a scoop of ice cream if you like!

Ingredients

• 4 cups rhubarb, chopped
• 1 cup sugar
• 1/2 cup orange juice
• 1 tablespoon orange zest
• 1/4 cup cornstarch
• Pie crust

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, mix chopped rhubarb, sugar, orange juice, orange zest, and cornstarch.
3. Let the mixture sit for 15 minutes.
4. Pour it into the pie crust.
5. Bake for 35-40 minutes until bubbly and golden.

Rhubarb Custard Pie Filling

Rhubarb custard pie filling brings a sweet and tangy flavor to your desserts. This filling combines the tartness of rhubarb with a creamy custard base. It’s perfect for creating a delicious pie that everyone will enjoy.

To start, gather fresh rhubarb. You’ll want to chop it into small pieces for the best texture. Combine it with sugar and let it sit. This helps draw out moisture and sweetness.

Next, prepare your custard mixture. You’ll use eggs, milk, and vanilla for a smooth base. Combine these ingredients and mix well. Once the rhubarb has softened, add it to the custard mixture.

Make sure to bake your pie in a preheated oven at 350°F (175°C) until the filling is set and the crust is golden brown.

Ingredients

• 2 cups chopped rhubarb
• 1 cup sugar
• 3 eggs
• 1 ½ cups milk
• 1 teaspoon vanilla extract
• 1 pie crust

Cooking Instructions

1. Preheat the oven to 350°F (175°C).
2. Mix rhubarb with sugar and set aside.
3. In another bowl, whisk eggs, milk, and vanilla.
4. Combine rhubarb with the custard mixture.
5. Pour into a pie crust.
6. Bake for 40-45 minutes until set.

Rhubarb Lemon Pie Filling

Making rhubarb lemon pie filling is a delightful way to preserve this tangy fruit. The combination of tart rhubarb and zesty lemon juice creates a fresh flavor that’s perfect for pies.

To start, gather fresh rhubarb, lemon juice, and a thickening agent like Clear Jel. This ensures your pie filling has the right consistency. It’s important to follow the recipe closely, especially the amount of lemon juice, to keep the filling safe for canning.

Begin by chopping your rhubarb. Mix it with lemon juice and sugar in a pot and heat the mixture until it starts to boil. Then, add the Clear Jel and stir constantly until it thickens.

Once ready, fill your sterilized jars with the hot filling and seal them. This pie filling is great for quick desserts; just pour it into a pie crust when you’re ready to bake.

Ingredients

• 4 cups of chopped rhubarb
• 1 cup of sugar
• 1/4 cup of bottled lemon juice
• 1/4 cup of Clear Jel

Cooking Instructions

1. Chop the rhubarb into small pieces.
2. In a pot, mix rhubarb, sugar, and lemon juice.
3. Heat the mixture over medium heat until it boils.
4. Stir in Clear Jel and cook until thickened.
5. Pour filling into sterilized jars and seal.

10) Rhubarb Apple Pie Filling

Rhubarb apple pie filling is a delightful mix of sweet and tart flavors. The combination of rhubarb and apples creates a tasty filling that’s perfect for pies. You can easily make this filling at home.

Start by preparing your rhubarb and apples. Chop fresh rhubarb and peel and slice apples. A mix of Granny Smith and sweeter varieties works well.

For the filling, combine the rhubarb and apples in a bowl. Then, add sugar, cinnamon, and lemon juice for extra flavor. Toss everything together until well mixed.

You can fill your pie crust with this mixture and bake at 425°F (220°C) for about 40 to 45 minutes. This will give you a golden crust and a bubbly filling.

Ingredients

• 2 cups rhubarb, chopped
• 2 cups apples, peeled and sliced
• 1 cup sugar
• 1 teaspoon cinnamon
• 1 tablespoon lemon juice

Cooking Instructions

1. Preheat your oven to 425°F (220°C).
2. Chop the rhubarb and slice the apples.
3. In a bowl, combine rhubarb, apples, sugar, cinnamon, and lemon juice.
4. Mix well.
5. Pour the filling into a pie crust.
6. Bake for 40 to 45 minutes until the crust is golden.