Canned Rhubarb Pie Filling – High Country Farmhouse

Rhubarb is one of those plants that you can harvest several times a year, and this was my third harvest that was going into canned rhubarb pie filling.My August garden has been over run with weeds.With feeling under the weather these past few weeks, weeding got put on the backburner. We’ve been in surviving mode, not thriving.But the rhubarb didn’t seem to mind at all and thrived! It was so full of stalks, and I did not want those to go to waste as winter creeps closer.Now we harvested a bunch.I don’t harvest the rhubarb plant completely for winter, but allow some stalks to remain. I picked the thickest stalk, and left about half of the plant unharvested.I could have done a bit more.Canned rhubarb pie filling was on the menu!I had made this recipe several times already this year, and the jars kept emptying at an alarming rate. And we haven’t even had pie at all!This canned rhubarb pie filling is great on Greek yogurt. I add in some dry curd cottage cheese for extra protein. Makes a great breakfast or snack.What you Will Need to Make Canned Rhubarb Pie FillingThere are 3 key ingredients that you need to make Rhubarb Pie Filling.While you can use cornstarch as a thickener, I recommend using Clear Gel. It’s available on Amazon. You might also find it at your local bulk food store.Three key ingredients you need to make this pie filling is sugar, clear gel, and chopped rhubarb. That’s it. You use a little water to steam the rhubarb, but this recipe is simple and delicious.You also need clean sterilized jars and lids to can the pie filling. One quart jar of filling is enough for one 9″ pie.How To Make Canned Rhubarb Pie FillingStart by pulling the rhubarb stalks from your plant. Don’t cut the stalks, but rather pull them straight up. Break off the big leaves and leave those in your garden.Next, you peel the rhubarb stalks.The outer skin can get woody easily, and you don’t want that in your pies. Cut off the bottom end, and any blemishes.Then you will chop the rhubarb into 1/4 inch pieces. I use a cutting board and try to do several stalks at a time to make this job take less time.Measure the dry rhubarb into your pot. Add water, and start cooking the rhubarb. While it heats, mix together your sugar and clear gel.Once the rhubarb starts boiling, add the thickener and sugar and stir constantly until it begans to thicken. Pour into hot jars, leaving 1 inch head room, clean rim well, and place lids and tighten.Place jars onto a cookie sheet.This recipe cans the rhubarb pie filling in the oven. If the jars are overfilled, they can bubble over and cause a mess in the oven.The cookie sheet catches any extra sauce that bubbles over. Bake at 325°F for 15 minutes. Remove and let cool before bringing into storage.Enjoy in pie, over ice cream, on yogurt, and even as a thick chunky jam on homemade bread! Canned Rhubarb Pie Filling is our favorite way to eat rhubarb.If you loved this recipe, tag me on Instagram! I love to see your creations.Ingredients 8 cups chopped rhubarb 1 cup water 2 cups sugar 7 tbsp cooking clear gelInstructionsPreheat oven to 325° F.Bring to a boil chopped rhubarb and water.In a separate bowl, mix together sugar and clear gel. Add to fruit.Bring to a boil until thickened. Ladle into clean, sterilized quart jars. Clean rim and tighten lids.Bake at 325°F for 15 minutes.NotesAllow for 1 inch headspace on jars.