Sunday, July 11, 2010


Left - Rhubarb Pie Filling, Centre - Pink Lemonade, Right - Stewed Rhubarb

Last night I canned some more rhubarb yummies. First I canned 10 quarts of rhubarb pie filling. I use this to make rhubarb pies to sell as I need them.
Then I made 4 quarts of "pink lemonade". To make this I boil enough rhubarb with some water to make 10 cups of rhubarb juice when strained. Then in a stock pot, I cook the juice with 10 cups of sugar and a whole bottle of Real Lemon. Then I can and process. This makes a concentrate. Add about 1 1/2 - 1 2/3 cups to 2L of water to make pink lemonade. It is so good and you can't really taste the rhubarb. It really tastes like pink lemonade.
Then with the rhubarb left over from the juice, I made stewed rhubarb. I just mixed in some sugar and canned in 3 pints. I had read on All that a lady used to always eat this on plain yogurt for a treat. Well, I make my own plain yogurt and I tried that this morning. It was so good! Now I have to make more lemonade so that I can make some more stewed rhubarb.


  1. I have never canned rhubarb pie filling! What a great idea!

  2. Hi Betty,
    We use ours mostly for rhubarb crisp in the winter. So easy!
    Thanks for visiting