This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Canned Rhubarb Sauce RecipeRecipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

If you have rhubarb and want to can a small amount at a time try this method. This amount will make 1 quart of sauce.

Canned Rhubarb Sauce

1/2 cup sugar
1 cup water
2 quarts diced rhubarb

Put sugar and water in kettle and bring to the boiling point. Wash, dry and dice unpeeled rhubarb; add to syrup. Bring to a boil and cook gently 10 minutes. Turn into hot sterilized jars to within 1/2 inch of top. Paddle out air bubbles and seal at once.

The 2 Week Diet

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3 Responses to Canned Rhubarb Sauce – Vintage Recipe Clipping

Published 30 May, 2011 in 4:14 pm

If I made rhubarb sauce and now want to a few days later, how would I do that?

Published 6 August, 2014 in 5:20 pm

This is what my mom made for after school snacks but instead of canning she froze them.
I loved these !! I’d simmer a little water and place the freezer container into the pan for a short time to just allow it to begin to thaw the edges and then snack away. Yummy! Refreshing treat!

Published 6 August, 2014 in 5:21 pm

Bonus this is a great way to keep up with a growing crop! Cook it as it’s ripe!

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