Harvest: Rhubarb, Our First Spring Fruit!
This is my youngest Rhubarb bed and an important part of the homestead. It was transplanted from Rhubarb stock that I've been growing for 20+ years and it will be productive for decades giving me delicious fruit every Spring with very little care.
And this is one of my favorite desserts.
Rhubarb Strawberry Pie
From the Ball Complete Book of Home Preserving...page 173
This is my youngest Rhubarb bed and an important part of the homestead. It was transplanted from Rhubarb stock that I've been growing for 20+ years and it will be productive for decades giving me delicious fruit every Spring with very little care.
And this is one of my favorite desserts.
Rhubarb Strawberry Pie
From the Ball Complete Book of Home Preserving...page 173
Rhubarb Strawberry Pie Filling
Yield: 5 pints
Tart and sweet, there is no better combination than rhubarb and strawberries. Our favorite way to enjoy these complex flavors is in a simple but striking lattice-topped pie.
3 large apples (see tip), peeled and finely chopped
1 tablespoon grated orange zest
¼ cup freshly squeezed orange juice
7 cups sliced rhubarb (1-inch slices)
2 cups granulated sugar
4 cups halved hulled strawberries (see tip)
1. Prepare canner, jars and lids.
2. In a large stainless steel saucepan, combine apples and orange zest and juice. Stir to coat apples thoroughly. Stir in rhubarb and sugar. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until rhubarb is tender, about 12 minutes. Add strawberries and return to a boil. Remove from heat.
3. Ladle hot pie filling into hot jars, leaving 1 inch headspace. Remove air bubbles and adjust head space, if necessary, by adding hot filling. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Tips:
To ensure they maintain their shape and texture, select a variety of apples suitable for cooking, such as Golden Delicious, Granny Smith, Jonagold, Lady or Rome Beauty.
If using fresh strawberries, wash and drain thoroughly. If using frozen strawberries, measure whole berries, thaw, drain and reserve liquid. Measure liquid and substitute for an equal quantity of the water called for in the recipe.
Let's get started.
The cast of characters!
First combine apples, orange zest and juice.
Next, add your Rhubarb and sugar.
Finally, add your strawberries, cook and can.
Rhubarb Strawberry Pie Filling
From the Ball Complete Book of Home Preserving...page 173
Here's a few more recipes I used this year.
Rhubarb Mincemeat
From Great Rhubarb Recipes...page 17
Strawberry Rhubarb Jam
From the Ball Complete Book of Home Preserving...page 32
Rhubarb Conserve with Pineapple
From Great Rhubarb Recipes...page 7
Rhubarb Chutney with Cranberries
From the Ball Complete Book of Home Preserving...page 239
Rhubarb Honey Sauce
Adapted from Stocking Up....page 281
Yield: 5 pints
Tart and sweet, there is no better combination than rhubarb and strawberries. Our favorite way to enjoy these complex flavors is in a simple but striking lattice-topped pie.
3 large apples (see tip), peeled and finely chopped
1 tablespoon grated orange zest
¼ cup freshly squeezed orange juice
7 cups sliced rhubarb (1-inch slices)
2 cups granulated sugar
4 cups halved hulled strawberries (see tip)
1. Prepare canner, jars and lids.
2. In a large stainless steel saucepan, combine apples and orange zest and juice. Stir to coat apples thoroughly. Stir in rhubarb and sugar. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until rhubarb is tender, about 12 minutes. Add strawberries and return to a boil. Remove from heat.
3. Ladle hot pie filling into hot jars, leaving 1 inch headspace. Remove air bubbles and adjust head space, if necessary, by adding hot filling. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Tips:
To ensure they maintain their shape and texture, select a variety of apples suitable for cooking, such as Golden Delicious, Granny Smith, Jonagold, Lady or Rome Beauty.
If using fresh strawberries, wash and drain thoroughly. If using frozen strawberries, measure whole berries, thaw, drain and reserve liquid. Measure liquid and substitute for an equal quantity of the water called for in the recipe.
Let's get started.
The cast of characters!
First combine apples, orange zest and juice.
Next, add your Rhubarb and sugar.
Finally, add your strawberries, cook and can.
Rhubarb Strawberry Pie Filling
From the Ball Complete Book of Home Preserving...page 173
Here's a few more recipes I used this year.
Rhubarb Mincemeat
From Great Rhubarb Recipes...page 17
Strawberry Rhubarb Jam
From the Ball Complete Book of Home Preserving...page 32
Rhubarb Conserve with Pineapple
From Great Rhubarb Recipes...page 7
Rhubarb Chutney with Cranberries
From the Ball Complete Book of Home Preserving...page 239
Rhubarb Honey Sauce
Adapted from Stocking Up....page 281
