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strawberry rhubarb pie filling
In , on May 6, 2018 with 2 Comments

Canning 101: Strawberry Rhubarb Pie Filling

I moved this past winter, and the house where I moved had a huge established rhubarb bed, along with a nice area for a garden – both “must haves” since I wasn’t able to garden last summer at the place I lived. I haven’t canned anything in a long time, so today I decided to make some strawberry rhubarb pie filling. While it isn’t strawberry season in Iowa, I just couldn’t wait since strawberry rhubarb pie is one of my favorites, so I found some nice-looking strawberries at the grocery store. And I’ll freeze some rhubarb for later when it strawberries are ready.

I looked at a lot of recipes on Pinterest, but I decided on the one I found at sbcanning.com. I’ve tried several recipes from this site, so I knew this would be a good one too. The recipe makes 1 quart jar (enough for 1 pie), so you can double/triple it depending on how much fruit you have.

 

 

Strawberry Rhubarb Pie Filling

2-1/2 cups rhubarb, diced

2-1/2 cups strawberries, sliced

1 cup sugar

1/2 cup Clear Jel

1 cup water

4 tablespoons bottled lemon juice

Fill a stainless steel or Dutch oven with water, and blanch the diced rhubarb in boiling water for 1 minute. Drain but keep the heated fruit in a covered bowl or pot.

Combine the sugar, Clear Jel, and water in a pot, stirring on medium heat until mixture thickens and begins to bubble. Add lemon juice, and boil for 1 minute, stirring constantly.

Fold in drained rhubarb and strawberries, and fill 1 quart jar with mixture, leaving 1-1/2-inch headspace.

Remove air bubbles, and adjust headspace if needed. Wipe rims of jars. Adjust hot lids/rings, and process in a boiling water bath canner for 30 minutes at a full rolling boil.

 

Visit Canning and Cooking Iowa Style’s profile on Pinterest.

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In , on April 2, 2015 with No Comments

Rhubarb: The Second Sign of Spring

If baby chicks on the homestead are the first sign of spring, then finding my rhubarb peaking through the soil is definitely the second sign of spring for me.

I absolutely love rhubarb, whether it’s in a crisp or in jam. I don’t care how it comes, I love it. So, when I walked outside to take a peek at the chicks, I spotted rhubarb beginning to show through in two spots, one in the usual place (hopefully will be transplanted yet this spring) and another coming through in the garden where we’re trying to establish a new patch.

 

While I have a rhubarb jam in an older blog post from last year, I thought I’d share a recipe I found on Pinterest (dang site…I have WAY too many recipes posted there that I just HAVE to try!). This one is from Taste of Home, a magazine I used to subscribe to, so I know the recipe will be a good one to try.

 

Rhubarb Tart with Shortbread Crust Recipe

 
Filling:
 
3 3/4 cups chopped fresh rhubarb, about 1 1/4 pounds
1/4 cup sugar
2 tablespoons water
 
Crust:
1 cup flour
1/2 cup ground pecans
1/2 cup cold butter, cubed
1/3 cup confectioners’ sugar
1/4 teaspoon salt
Curd:
6 egg yolks
1/2 cup sugar
1 tablespoon lemon juice
1 1/2 teaspoons grated lemon peel
5 tablespoons butter, cubed
4 drops red food coloring, optional
Additional confectioners’ sugar
In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat. Cook and stir until thickened and rhubarb is slightly tender. Cool slightly. Transfer to a food processor. Cover and process until the mixture is smooth. Set aside.
For crust, place the flour, pecans, butter, confectioners’ sugar and salt in a food processor. Cover and process until crumbly. Press crumbs into the bottom and up the sides of an ungreased 9-inch tart pan that has a removable bottom. Bake the crust at 350 degrees Fahrenheit for 18 to 20 minutes, or until lightly browned.
In a small, heavy saucepan over medium heat, whisk the egg yolks, sugar, lemon juice, lemon peel and rhubarb mixture until blended. Add butter, and cook until the butter is completely melted, whisking constantly. Stir in food coloring, if using. Pour mixture into prepared crust.
Bake tart at 350 degrees Fahrenheit 12 to 15 minutes longer, or until the center is almost set. Cool completely on a wire rack. Refrigerate for at least one hour. Just before serving, dust with additional confectioner’s sugar.
Yield:  12 servings.
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