How to Make Canned Rhubarb Pie Filling to Enjoy All Year
Rhubarb pie filling is one of the best ways to capture the bold, tart flavor of early summer rhubarb. Whether you’re growing your own or buying in bulk from the market, this recipe is a great way to preserve it for year-round baking.
With just a few simple ingredients and Clear Jel for the perfect texture, this pie filling is ideal for canning. It’s a favorite in our homestead kitchen—easy to make, and even easier to use when you’re ready for a quick dessert.
Let’s walk through how to make and can your own rhubarb pie filling at home.
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Quick Summary for Canning Rhubarb Pie Filling
- Step 1: Prep and chop fresh rhubarb.
- Step 2: Mix sugar and Clear Jel, then stir in juice or water.
- Step 3: Cook until thickened, then add lemon juice.
- Step 4: Stir in rhubarb and bring to a boil.
- Step 5: Fill jars with hot mixture, remove air bubbles, and seal.
- Step 6: Process in a boiling water bath for 30 minutes.
Supplies & Ingredients for Canning Rhubarb Pie Filling
Before you get started, gather your tools and ingredients so the process goes smoothly. This recipe is perfect for water bath canning and uses Clear Jel to create a thick, pie-ready filling.
Supplies You’ll Need
Quart-Sized Canning Jars
Perfect for storing pie-sized portions. Be sure to use jars rated for water bath canning. I linked these jars so you can see what they look like, but I recommend buying them locally at Walmart, Farm and Fleet, Menards, etc., for more affordable jars.
Water Bath Canner
Essential for safely processing this high-acid recipe and sealing your jars for shelf-stable storage.
Basic Canning Tools
You’ll need a jar lifter, funnel, headspace measurer, and bubble remover. These make the job easier and safer.
Stainless Steel Funnel
Canning tool sets come with a plastic funnel, which will work perfectly, but if you’re trying to use less plastic in your house, like I am, this stainless steel funnel is a cheap way to make a swap!
Ingredients
Chopped Rhubarb
Fresh or frozen rhubarb works beautifully. It gives the filling its classic tang and vibrant color. See the notes if you are using frozen rhubarb for volume adjustments.
Granulated Sugar
Helps balance the tartness of rhubarb and contributes to a smooth, glossy texture. I opt for raw and organic sugar when I can.
Cook Type Clear Jel (Not Cornstarch or Instant Clear Jel!)
A must for safe and effective canning. Unlike cornstarch, Clear Jel holds up to high heat and storage, giving your filling the perfect consistency.
Rhubarb Juice or Water
Rhubarb juice adds extra flavor if you save it after thawing frozen rhubarb. Water works just fine, too.
Bottled Lemon Juice
Adds acidity to ensure the recipe is safe for water bath canning. Bottled juice is recommended for consistent pH.
Clear Jel vs. Flour vs. Cornstarch: What’s the Best Thickener for Pie Filling
When making pie filling, choosing the right thickener is key to achieving the perfect texture and shelf stability.
Clear Jel (cook type) is the top choice for canning pie fillings because it holds up well under heat and long storage. Unlike flour or cornstarch, Clear Jel doesn’t break down during the water bath canning process, so your filling stays thick and smooth.
Flour can be used as a thickener, but it doesn’t gel as firmly and can make your filling cloudy. It also doesn’t have the same shelf stability for canning and may result in a runnier filling over time. Flour can be used if you’re making a pie, but not canning the pie filling.
Cornstarch thickens quickly and gives a clear finish, but it can break down when exposed to the high heat of canning. This can cause your pie filling to thin out or become watery after processing and storage. Cornstarch can be used for pie making, like flour, but not reliably for canning.
For reliably thick, shelf-stable pie fillings, Cook Type Clear Jel is your best bet. It’s specially designed for canning and baking and ensures your filling sets perfectly every time.
Step-By-Step Instructions
Prep your fresh rhubarb by washing, trimming, and cutting into 1-inch pieces. If you’re using frozen rhubarb, thaw and drain it before using. Rhubarb loses volume when frozen and thawed. To end up with about 28 cups of thawed rhubarb, start with about 40 cups of frozen rhubarb.
Let it thaw completely, then drain the excess liquid into a bowl — don’t discard it! Use the juice instead of water in your recipe for extra rhubarb flavor. Don’t let that goodness go to waste. Be sure to measure the rhubarb after it’s thawed and drained before adding it to the recipe.
Wash 5-6 quart-sized jars, lids, and rings with hot, soapy water. There’s no need to sanitize your jars if you process them in the water bath canner for more than 10 minutes, which we are doing for this recipe!
How to Make the Rhubarb Pie Filling
In a large pot, whisk together sugar and Clear Jel. Clear Jel is NOT the same as cornstarch, flour, or pectin. It is specifically formulated to be able to change temperatures and still work as a thickener like it’s supposed to. This means you can use it in your pie filling canning recipe, which heats it while canning, and the consistency will still be good for a pie or a crumble recipe. It also works if you want to freeze the pie filling!
Gradually add rhubarb juice (or water), whisking to avoid lumps. Cook over medium-high heat, stirring constantly, until thickened and bubbling. It may take a minute to start to thicken, but once it does, it continues fairly quickly, so pay attention. Add the bottled lemon juice and stir to combine. Boil for 1 more minute, stirring constantly.
Fold the rhubarb into the hot mixture and cook for 1 minute. It will be very thick. Ladle hot pie filling into hot quart jars, leaving 1 inch of headspace. You want to make sure you leave 1 inch of headspace because the pie filling tends to bubble over, and it will come out of the top of your jar. This could cause the jars not to seal.
How to Can Rhubarb Pie Filling Safely
Prepare your water bath canner by adding water and start heating the water. You want to add hot jars to hot water, but the water doesn’t need to be boiling yet. Remove air bubbles from the jars with a butter knife or canning tool, and adjust headspace if needed. Wipe rims clean with a washcloth or wet paper towel and put lids on. Tighten bands to fingertip tight.
Process in a water bath canner for 35 minutes. Place the jars in your canner, and when you lower them into the water, make sure the water covers the jars by 1-2 inches. Once the water starts boiling, you start your timer. Adjust for altitude as needed.
If you live above 1,000 feet in elevation, you’ll need to increase your processing time when water bath canning to ensure food safety. For every 1,000 feet above sea level, add 5 additional minutes to the processing time.
This accounts for the lower boiling point of water at higher altitudes and ensures your pie filling reaches the necessary temperature to kill harmful bacteria. Always refer to a trusted altitude adjustment chart if you’re unsure.
How to Use Rhubarb Pie Filling
I love having jars of pie filling on hand. Not only can you throw together a pie in 5 minutes, they make great gifts, and you can use them for other recipes too.
Try making a rhubarb crumble by topping the filling with a buttery topping before baking. Use it as a filling for hand pies or turnovers — perfect for portable snacks or desserts on the go.
Swirl rhubarb pie filling into vanilla yogurt or ice cream for a tangy-sweet treat. Mix it into pancake or waffle batter for a fruity twist on breakfast favorites. Mmmm, is your mouth watering yet? Use it as a topping on a vanilla cheesecake or layered in a trifle for a stunning dessert.
And don’t forget the classic: Rhubarb Pie. Your homemade rhubarb pie filling is versatile and ready to brighten up any meal or snack!
Easy Rhubarb Pie Recipe with Canned Rhubarb Pie Filling
- Preheat your oven to 425°F.
- Prepare your pie crust and add the rhubarb pie filling. If you want a heaping pie or have a deep dish pie pan, use 1 1/2 quart jars of filling (1 quart and 1 pint).
- Cover with a second pie crust or a crumble top. Seal the edges of the pie crusts and cut vents in the top for steam.
- Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F and continue baking for 35-45 minutes. Filling should be bubbling, and the crust golden.
- Cool the pie completely on a wire rack before slicing to let the filling set properly.
More Pie Filling Recipes to Try
If you like the idea of having shelf-stable, ready-to-grab pie fillings made from locally grown fruits, you’re going to want to grab these pie filling recipes, too. It’s so convenient to grab them and throw together a dessert on a moment’s notice.
Frequently Asked Questions About Rhubarb Pie Filling
Yes, you can use frozen rhubarb in this recipe. Thaw it first and keep the juice to use in the recipe.
Clear Jel is the only thickener approved for safe canning. If you don’t have it, you can make the filling and freeze it instead, or thicken it with flour or cornstarch when you bake the pie — not before canning.
Yes, you can reduce the sugar slightly (by about 25%), but keep in mind that sugar helps preserve color, texture, and shelf life in canned pie fillings. If you reduce it too much, the filling may be more tart and may not thicken or preserve as well. Do not eliminate it entirely.
Absolutely. Just follow the same recipe and let it cool before pouring into freezer-safe containers. Leave ½ inch headspace, and store for up to 1 year.
Yes. Lemon juice isn’t for flavor — it’s required for food safety in canning. It ensures proper acidity levels for safe preservation.
Properly canned and sealed jars can last up to 12–18 months in a cool, dark pantry. Once opened, refrigerate and use within 5–7 days. Remember to store jars with the rings off.
Canned Rhubarb Pie Filling
Equipment
- 5 quart sized jars
- water bath canner
- Canning Tools
Ingredients
- 28 cups chopped rhubarb See Notes if using frozen rhubarb
- 5 cup granulated sugar
- 1 ¼ cup Clear Jel (Cook Type) not cornstarch or instant Clear Jel
- 5 cups rhubarb juice or water
- 10 tbsp bottled lemon juice
Instructions
- Prep rhubarb by washing, trimming, and cutting into 1-inch pieces. If using frozen rhubarb, see Notes.
- In a large pot, whisk together sugar and Clear Jel.
- Gradually add rhubarb juice (or water), whisking to avoid lumps.
- Cook over medium-high heat, stirring constantly, until thickened and bubbling.
- Stir in the bottled lemon juice and boil for 1 more minute, stirring constantly.
- Stir the rhubarb into the hot mixture and cook for 1 more minute.
- Ladle hot pie filling into hot quart jars, leaving 1-inch of headspace.
- Remove air bubbles, and adjust headspace if needed.
- Wipe rims clean, and put lids on. Tighten bands to fingertip tight.
- Process in a water bath canner for 35 minutes. Adjust for altitude as needed.
Notes
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