Rhubarb Pie Filling (Sugar-free)

Delicious home-canned, homemade pie filling — in jars on the shelf ready for nearly-instant desserts. Here's how to do it sugar-free.

Course Dessert
Cuisine American
Keyword Pie Filling, Rhubarb
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Yield 1 litre (US quart) jar
Calories 176 kcal


Metric - US Customary


  1. Discard the rhubarb leaves.
  2. Wash and prep the rhubarb, chopping the stalks into chunks about 3 cm (1 inch).
  3. Freeze for 4 to 6 hours or over night, until frozen solid.
  4. In a large pot, mix together the Clearjel, stevia, and liqud. Set aside.
  5. Thaw the rhubarb completely (using microwave is fine.) Reserve all juice that comes off. Heat a batch at a time (3 or 4 good heaping cups / handfuls) in microwave to piping hot. Again reserve all juice that comes off. Use this juice as part of the water / juice liquid requirement. Top up if needed with water or juice. Keep rhubarb covered to keep it hot.
  6. Put the Clearjel mixture pot on to cook over medium high-heat.
  7. When it starts to thicken, which will be very soon, add the lemon juice.
  8. Cook for 1 minute.
  9. Add rhubarb, then cook for 3 more minutes to heat through, then remove from heat. Stir carefully to break down the rhubarb as little as possible.
  10. Ladle pie filling into ½ litre (1 US pint) or 1 litre (1 US quart) jars.
  11. Leave 3 cm (1 1/4 inch) headspace.
  12. Debubble, adjust headspace.
  13. Wipe jar rims.
  14. Put lids on.
  15. Process in a water bath or steam canner.
  16. Process either size jar for 30 minutes; increase time as needed for your altitude. See chart below.