Can I use frozen rhubarb for this filling?

Yes, you can use frozen rhubarb for this filling. Be sure to thaw it completely and drain any excess liquid before mixing it with sugar. This ensures that your filling maintains the right consistency and flavor.

How do I know when the filling is thick enough?

The filling should thicken within a minute of boiling. It will look glossy and coat the back of a spoon. If it seems too runny, you can boil it for a little longer while stirring to reach the desired consistency.

How long can I store Rhubarb Pie Filling?

If properly canned, Rhubarb Pie Filling can last up to a year in a cool, dark place. After opening, it can be refrigerated for about a week or frozen for longer storage.

What can I serve with Rhubarb Pie Filling?

Rhubarb Pie Filling pairs wonderfully with vanilla ice cream, yogurt, or pancakes. It also makes a great topping for cheesecakes or as a filling in pastries.

Is there a substitute for Clearjel?

If you don’t have Clearjel, you can use cornstarch as a thickener. Just mix it with a bit of water to form a slurry before adding it to the filling, or add it directly to the mixture before heating.

Rhubarb Pie Filling: Elevate Your Desserts With This Easy Recipe

Ingredients

Units Scale

5 pounds sliced rhubarb
2 1/2 cups sugar
2 tablespoons lemon juice
1/2 cup Clearjel

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Instructions

Combine the sliced rhubarb and sugar in a large stainless steel bowl. Stir well to coat the rhubarb completely with sugar.
Let the fruit sit at room temperature for about 120 minutes to release its juices.
Prepare boiling water for the canner and get jars, lids, and rings ready.
Strain the fruit from the released juice and set the rhubarb slices aside.
Measure out 3 cups of the juice. If necessary, add water to make 3 cups of liquid.
Whisk together the rhubarb juice, lemon juice, and Clearjel in a large pot.
Bring the mixture to a boil over medium-high heat, stirring frequently until it thickens, which takes about 1 minute.
Add the rhubarb slices to the mixture, stirring to coat evenly.
Return the mixture to a boil, stirring continually to prevent scorching, then remove it from heat.
Let it cool before ladling it into freezer-safe containers, ensuring at least 1 inch of headspace, if freezing.
Ladle the mixture into prepared jars, leaving 1 inch of headspace, and then remove air bubbles and wipe the rims before placing on lids and rings.
Process quart jars for 20 minutes (pints need just 15 minutes), adjusting the time for elevation.
Allow jars to cool while checking the seals afterward. Jars that didn’t seal can be stored in the refrigerator or freezer.

Notes

Let the rhubarb sit to release its juices for better flavor. Use cornstarch instead of Clearjel if needed.

Author: james_walker
Prep Time: 120 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Canning
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cup
Calories: 140
Sugar: 34g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg