Since we now have access to fresh rhubarb at our family home, I have started canning stewed rhubarb. Stewed rhubarb is just sweetened cooked rhubarb. It can be stirred into cooked cereal or plain yogurt, spooned over vanilla ice cream, or spread over pancakes and waffles. It’s a good sweet-tart option on and in many different foods.
You can find instructions for canning it on the National Center for Home Food Preservation website, but I prefer the more detailed instructions found in the Ball Blue Book: Guide to Preserving Edition 37 (2014). Ball is more specific about how long to let the rhubarb sit before cooking and how long to boil. They also give you the option of adding more sugar, but we like ours a bit tart, so I add the minimum recommended amount.
Give it a try if you have access to fresh rhubarb and need a way to preserve it other than freezing.
