Total Time
Prep 10 mins
Cook 31 mins

Another great way to use up your bumper crop of rhubarb!


  1. Combine rhubarb, pineapple and sugar in a large saucepan.
  2. Heat and stir on low until sugar is dissolved.
  3. Bring to a boil.
  4. Boil uncovered for 30 minutes, stirring often.
  5. Skim foam if needed.
  6. Stir in pectin and bring to a full rolling boil.
  7. Boil hard for 1 minute.
  8. Remove from heat.
  9. Skim off foam.
  10. Pour into hot sterilized half pint jars leaving 1/4 inch head space.
  11. Wipe rims, seal and screw on bands.
  12. Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet.
  13. Remove and let stand on a clean towel-check seals and label.
  14. Store for up to 1 year in a cool dark place.
Most Helpful

5 5

I used powdered pectin & only 4 cups of sugar. Turned out great, and hubby loves it!

5 5

I just found this recipe on Aug.21 and made it same day. YUM! Am sharing with friends and family and getting rave reviews.

5 5

I agree with AlaskaCook - I also chose this recipe because it did not use Jello. It turned out great, has a nice flavor and I will definitely make it again.