Still searching for what to cook ?

Name: Rhubarb Strawberry Pie Filling
Prep time: 1 h
Cook time: 23 h
Total time: 30 min
Yield: 5
Cuisine: Canadian
Ingredients: 7 cups prepared rhubarb; 3 large cooking apples peeled and finely chopped; 2 cups Granulated sugar; 1/4 cup Orange juice; 1 tablespoon grated orange rind; 4 cups prepared strawberries

Find the most delicious recipes here

INGREDIENTS

7 cups prepared rhubarb
3 large cooking apples ; peeled and finely chopped
2 cups Granulated sugar
1/4 cup Orange juice
1 tablespoon grated orange rind
4 cups prepared strawberries

Servings

INSTRUCTIONS

Cut rhubarb into 1 inch pieces

Combine rhubarb, apples, sugar, orange juice and rind in a large stainless steel or enamel saucepan. Bring to a boil; boil gently 10 to 15 minutes or until rhubarb is soft.

Hull and halve strawberries. Measure 4 cups. Add strawberries to rhubarb; boil gently to 212 F (100 C)

Fill boiling water canner with water. Place 5 clean pint mason jars in canner over high heat

Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound.

Ladle pie filling into a hot jar to within 1/2 inch or top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 12 inch. Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining pie filling.

Cover canner; return water to a boil; process 15 minutes at altitudes up to 1,00 ft. Remove jars. Cool 24 hours. Check har seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.

Prior to turning a jar or Rhubarb Strawberry Pie Filling into unbaked pie crust -- add 2 tbsp corn starch to each pint jar; stir until well blended. Each jar contains enough filling for and 8 - inch pie.

NOTES

Rhubarb tips: It takes about six stalks trimmed rhubarb to make 4 cups chopped. When picking rhubarb, keep in mind that the tender, pink stalks are the best. When cooking, use glass, enamel or stainless steel saucepans to prevent discolouration.

Alert editor

Rhubarb Strawberry Pie Filling

7 cups prepared rhubarb
3 large cooking apples peeled and finely chopped
2 cups Granulated sugar
1/4 cup Orange juice
1 tablespoon grated orange rind
4 cups prepared strawberries

Cut rhubarb into 1 inch pieces
Combine rhubarb, apples, sugar, orange juice and rind in a large stainless steel or enamel saucepan. Bring to a boil; boil gently 10 to 15 minutes or until rhubarb is soft.
Hull and halve strawberries. Measure 4 cups. Add strawberries to rhubarb; boil gently to 212 F (100 C)
Fill boiling water canner with water. Place 5 clean pint mason jars in canner over high heat
Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound.
Ladle pie filling into a hot jar to within 1/2 inch or top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 12 inch. Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining pie filling.
Cover canner; return water to a boil; process 15 minutes at altitudes up to 1,00 ft. Remove jars. Cool 24 hours. Check har seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (216g)
Recipe Makes: 5 Servings

Calories: 209
Calories from Fat: 125 (60%)

Amt Per Serving		% DV

	Total Fat 13.9g	18 %
	Saturated Fat 8g	40 %
	Monounsaturated Fat 3.5g
	Polyunsanturated Fat 0.7g
Cholesterol 35.9mg		11 %
Sodium 56.7mg		2 %
Potassium 267.8mg		7 %
Total Carbohydrate 22.1g		6 %
	Dietary Fiber 3.4g	13 %
	Sugars, other 18.7g
Protein 1.9g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 209

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe