Preserving Rhubarb (2178)

The easiest way to preserve rhubarb is to freeze it. If you want to be able to use it in any recipe later on, just wash the stalks, cut them into chunks and pack into freezer bags or rigid, plastic containers. You don't need to add sugar or treat them in any way to prevent discoloration. If you prefer ready-to-use cooked rhubarb, cook it first with added sugar, then cool it and freeze in plastic containers.

If you want to can rhubarb, cut the stalks into ½ -inch pieces, sprinkle each quart with ½ cup sugar and let it stand at room temperature 3 to 4 hours to draw out juice. Then heat the rhubarb and juice slowly to boiling and pack hot into clean pint or quart jars. Adjust two-piece canning lids and process the filled jars in a boiling water canner for 10 minutes for either quarts or pints. If you want to can the rhubarb without sugar, heat the pieces in water and follow the same processing steps.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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