Strawberry Rhubarb Pie Filling

This easy to make Strawberry Rhubarb Pie Filling is a must have in your pantry.

It takes the classic combination of strawberry and rhubarb and preserves it when they are at the height of freshness. This is a great recipe to use when you are short on freezer space.

This pie filling can be used year-round to bring a touch of summer to your desserts.

Doing the Prep

The biggest task in canning is always the preparation of the produce we are using. Be sure to wash the berries and allow them to dry. The smaller berries can be halved and cut the larger berries into fourths.

Wash the stalks of rhubarb. Cut them into half inch pieces removing any stringy parts that come off the stems while slicing.

The Tools for the Job

To make the job of canning easier always use the right tools for the job. Canning tongs and a large mouth funnel make for quick work when using very hot jars and fruit.

It makes the task of canning an easy process that you will enjoy.

Most canning product companies recommend you no longer need to heat the snap lids before canning.

I have all hot mats and towels in place so once the jars and filling are ready everything is simply moved to the canning area.

Hot Water Bath

Everything we can needs to be processed in a hot water bath. Use can find large black canners in any store that carries canning jars. The kits are super handy, they include a wide mouth funnel and a pair of canning tongs.

This is the final step in the process to make sure the food is safe, and the jars are sealed. The length of time is determined by the recipe you are making and the elevation of where you live.

Altitude Increase Processing Time
FEET METERS

1001 – 3000 306 – 915 5 minutes

3001 – 6000 916 – 1830 10 minutes

6001 – 8000 1831 – 2440 15 minutes

8001 – 10,000 2441 – 3050 20 minutes

Cooking the Rhubarb to Make Juice

For this recipe we cook the rhubarb and strawberries to make a liquid for the pie filling. To avoid over cooking the strawberries I will cook the rhubarb first as it takes time for it to cook down and create liquid. Place the rhubarb, sugar and lemon juice into a large pot. Stir well to combine.

Start cooking over medium heat. Once there is juice almost to the top of the rhubarb add the strawberries.

Simmer for 5 minutes.

Ladle the filling into hot jars and top with the canning liquid from the pot.
Wipe the rims of the jars with a clean damp cloth. Place the lids on the jars and add the screw bands just until finger tight.

Using tongs place the jars into a hot water canner. Turn the heat to high. Once it begins to boil set the timer for 25 minutes.

Remove from the jars and set them on the counter to cool undisturbed for 24 hours.

Strawberry Rhubarb Pie Filling

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Recipe type: Dessert

Cuisine: Preserved

Serves: 18 liters

Ingredients

20 cups of strawberries
28 cups of rhubarb
2 teaspoons of lemon juice
4 cups of sugar

Instructions

Wash and chop the strawberries and rhubarb.
Place the rhubarb in a large pot and add the sugar and lemon juice.
Stir well to fully combine.
Place the pot over medium heat.
Cook for 15 minutes or until there is adequate juice in the pot.
Once the mixture is almost covered with liquid add the strawberries, stirring well to combine.
Simmer for 5 minutes.
Remove from heat and ladle the filling into hot mason jars.
Cover with the remaining liquid from the pot.
Leave at least 1inch of headspace.
Wipe the jar rims with a clean hot cloth.
Top the jars with clean lids.
Add screw bands until just finger tight.
Place in a hot water canner and bring to a boil.
Simmer for 25 minutes.
Using tongs remove the jars and place on the counter to cool.
Do not disturb for 24 hours.
Wipe down the jars and lable.
Store in a cool dark place.

Over Cooking the Strawberries

I had enough berries and rhubarb to make 2 batches on pie pilling. The first batch turned out perfect. The berries were still intact and made for a nice chunky filling.

The second batch I added the strawberries too early and they over cooked. There is absolutely nothing wrong with this it makes for a very thick delicate filling.

Depending on what you prefer, feel free to add the berries earlier in the juicing process for a smother filling.

Making A Pie

To make a pie pour the strawberry rhubarb filling into a bowl. Stir in 3 tablespoons of cornstarch. Mix very well to combine. Pour the filling into a prepared pie shell and top with a lattice or cut outs using a small cookie cutter.

If you need a good pie crust recipe, this Classic Apple Pie post shares and easy to make pie crust with really good results.

Once you have placed the topping on the pie bake in a 425C degree oven for 10 minutes. after 10 minutes turn the oven down to 350C and bake for an additional 35 -45 minutes.