Canning Rhubarb Pie Filling

I've had two requests for the Rhubarb Pie filling which was on the Canning Recipes on Facebook so I thought that I would put it here so everything was in one place. This is a very simple and basic pie filling and I have also added the Strawberry Rhubarb Pie filling recipe below that uses Clear Jel. There are other recipes out there on the web, but if they don't use Clear Jel they are not safe for long term shelf storage. Enjoy!


Rhubarb Pie Filling
3 1/2 cups Rhubarb diced
3/4 cups + 2 T. sugar
1/4 cup+ 1 T.  Clear Jel
1 cup water

3 T.  bottled lemon juice

Fill a stainless steel or dutch oven with water and blanch the rhubarb in boil water for 1 minute. Drain but keep heated fruit in a covered bowl or pot.

Combine sugar, Clear Jel, and water in a pot stirring on medium heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly.

Fold in drained rhubarb immediately and fill 1 quart size hot jars with mixture without delay, leaving 1-inch headspace.

Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust hot lids/rings and process in water bath canner for 30 minutes at a full rolling boil. 


To make Strawberry Rhubarb Pie filling
2 1/2 cups Rhubarb diced
2 1/2 cups Strawberries sliced
1 cup sugar
1/2 cup Clear Jel
1 cup water 
4 T.  bottled lemon juice

Process is the same as the Rhubarb Pie filling above. Both of these recipes make one 9" pie. 

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