Rhubarb is a favorite for cold-weather gardening. It thrives in our Zone 3 garden and produces an abundant harvest. Having a few more recipes to preserve this crop is always beneficial. This rhubarb syrup is delicious and very simple to make, allowing you to capture a bit of summer in a jar. And of course, the recipe can also be made fresh and enjoyed right away on some ice cream or baked goods.
Not all rhubarb is the same
Like all plants, rhubarb comes in different varieties. We grow two in our garden, but I have to admit that I only harvest from one; the other is just a beautiful plant.
The rhubarb we enjoy eating is a family heirloom that a friend gave me as soon as we bought our home. I don’t know its name, but I understand why it is so prized and shared from home to home—it’s delicious.
The stems are dark red, resulting in beautiful preserves. The taste is juicy, not dull. If you don’t like rhubarb, it may just be the variety you’re trying.
To peel or not to peel rhubarb
Rhubarb can be peeled if the stalks are tough or fibrous, although this often depends on the variety. Peeling helps to remove some of the stringiness from the stalks. For this canning recipe, I chose to peel the rhubarb. It’s advisable to peel anything that touches the soil before canning. Rhubarb is not a root vegetable, so you choose if you want to peel before canning or not.
If the rhubarb is fresh and tender, peeling is not necessary for use in culinary dishes. You can leave the skin on for added color and nutrients.
Rhubarb in syrup recipe
- 8 cups sliced rhubarb
- 1 to 2 cups sugar
- Wash and peel (if desired) the rhubarb stalks
- Slice into 1-inch (2.5 cm) slices
- Put into a saucepan and toss with sugar
- Cover and set aside for 3-4 hours, till the rhubarb gives juice
- Bring to a boil on medium heat
- Ladle into jars, leaving ½ inch headspace
- It is easier to add the rhubarb first and then divide the liquid.
- If you don't have enough juice, add boiling water
- Cover the jar with a lid, and screw on the band to finger-tight
- Process jars in a water-bath or steam canner for 15 minutes.
Enjoy the Rhubarb in Syrup Canning Recipe.
We invite you to subscribe to Northern Homestead and follow us on Instagram, Facebook, or Pinterest for more great recipes.
Leave a Reply