Strawberry rhubarb pie is a classic dessert that combines the sweet flavor of strawberries with the tartness of rhubarb. The pie filling is a versatile component that can be used in various desserts, from pies to tarts to crumbles. Let’s explore the history of strawberry-rhubarb pie filling, the ingredients required, step-by-step instructions to make it, tips and tricks for the perfect filling, variations, serving suggestions, and the health benefits of this delightful treat.
History of Strawberry Rhubarb Pie Filling
The origins of Strawberry Rhubarb Pie Filling can be traced back to early American settlers who cultivated rhubarb for its medicinal properties. Rhubarb, a vegetable that resembles celery but has a tart flavor, was first cultivated in Europe and Asia. Over time, the plant’s tart stalks were paired with sweet strawberries, leading to the creation of this iconic dessert. Strawberry Rhubarb Pie Filling remains a popular choice, especially during the spring and summer months.
Ingredients for Strawberry Rhubarb Pie Filling
To make Strawberry Rhubarb Pie Filling, you’ll need fresh strawberries, rhubarb stalks, sugar, cinnamon, cornstarch, lemon juice, and orange liqueur (optional). The strawberries provide sweetness, while the rhubarb adds a tangy flavor. The cornstarch helps thicken the filling, ensuring a perfect consistency.
This recipe will make about 4 (1 pint/500 mL) jars of pie filling. The recipe is from the All New Ball Book of Canning and Preserving on page 315. This is a freezer recipe only it can not be safely canned.
- 1 1/2 cups (375 mL) sugar
- 1/2 cup (125 mL) cornstarch
- 1/8 tsp (.5 mL) ground cinnamon
- 1 cup (250 mL) water
- 2 Tbsp (30 mL) bottled lemon juice
- 5 cups (1.25 L) 1/2 inch (1 cm) diced rhubarb (about 1 3/4 lbs/800 g of rhubarb)
- 5 cups (1.25 L) strawberries, hulled
- 2 Tbsp (30 mL) orange liqueur (optional)
Equipment Needed
Here is the equipment I used to prepare this recipe
- Knife
- Cutting Board
- Whisk
- Strawberry Huller
- Measuring Cups
- Measuring Spoons
- Large Stainless Steel Pot or enameled Dutch Oven
- Pint-Sized Canning Jars
- Lids
- Rings
- Headspace measurer
- 1/2 pint Canning Ladle
- Wire Rack
Step-by-step Instructions
- Clean your jars and lids with hot soapy water. Rinse clean.
- Rinse strawberries and hull them removing the leaves and stems to measure 5 cups.
- Rinse rhubarb and dice into 1/2 inch (1 cm) pieces to measure 5 cups (1.25 L)
- Whisk together sugar, cornstarch, and cinnamon in a 4 qt (4 L) stainless steel or enameled Dutch oven until blended.
- Gradually whisk in water and lemon juice until smooth.
- Bring to a boil, stirring constantly over medium heat. Cook for 1 minute or until mixture thickens.
- Add fruit and return to a boil, stirring constantly. Boil for 1 minute.
- Stir in orange liqueur, if desired.
- Ladle hot pie filling evenly into jars, leaving 1/2 inch (1 cm) headspace. Center the lid on the jars. Apply the rings and adjust them loosely.
- Let jars stand for 2 hours on a wire rack to cool.
- Place jars in the freezer. Once the pie filling is frozen, adjust the bands to fingertip-tight.
- Store in the freezer for up to 1 year.
- Thaw in the refrigerator. Refrigerate the pie filling after thawing, and use within 3 weeks.
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Tips for the Perfect Strawberry Rhubarb Pie
- Use ripe strawberries and rhubarb for the best flavor.
- Adjust the amount of sugar according to your taste and the sweetness of the fruit.
- Add a splash of vanilla extract for extra flavor.
Variations of Strawberry Rhubarb Pie Filling
Since this is a freezer recipe you can make variations and substitutions.
- Add a handful of fresh raspberries or blueberries for a mixed berry filling.
- Substitute part of the rhubarb with diced apples or pears for a different flavor profile.
- Use honey or maple syrup instead of sugar for a healthier option.
- Experiment with different spices such as ginger or cardamom for a unique twist.
Serving and Pairing Suggestions
Serve the strawberry rhubarb pie filling in a traditional pie crust or serve just the filling warm or at room temperature, topped with a scoop of vanilla ice cream or whipped cream. Pair it with a cup of hot tea or coffee for a delightful treat.
Health Benefits of Strawberry Rhubarb Pie Filling
Strawberries and rhubarb are both rich in vitamins, minerals, and antioxidants. They are low in calories and high in fiber, making them a healthy choice for dessert. However, the sugar content in the filling should be consumed in moderation.
FAQs
- Can I use frozen strawberries and rhubarb for the filling?
- Yes, you can use frozen fruit, but be sure to thaw and drain them before using them to prevent excess liquid.
- Can I use this filling for other desserts?
- Yes, you can use the filling as a topping for ice cream, yogurt, or pancakes, or as a filling for hand pies or turnovers.
- Can I reduce the amount of sugar in the filling?
- Yes, you can adjust the amount of sugar based on your personal preference and the sweetness of the fruit.
- Are there any health benefits to eating strawberry-rhubarb pie filling?
- Yes, both strawberries and rhubarb are rich in vitamins, minerals, and antioxidants, making them a healthy choice for dessert when consumed in moderation.
Strawberry-Rhubarb Pie Filling is a classic dessert that combines the sweetness of strawberries with the tartness of rhubarb. Whether enjoyed in a traditional pie or used in other creative ways, this filling is sure to delight your taste buds. Experiment with different variations and serving suggestions to create your unique spin on this timeless treat.
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Recipe Card
Strawberry Rhubarb Pie Filling (Freezer Recipe)
Equipment
- Large stainless steel pot or Dutch Oven
- Enameled Dutch Oven Or Stainless steel pot
Ingredients
- 1 1/2 cups sugar
- 1/2 cup Cornstarch
- 1/8 tsp Ground Cinnamon
- 1 cups water
- 2 Tbsp Bottled Lemon Juice
- 5 cups 1/2 inch diced rhubarb about 1 3/4 lbs/800 g
- 5 cups Strawberries, hulled
- 2 Tbsp Orange Liqueur Optional
Instructions
- Clean your jars and lids with hot soapy water. Rinse clean.
- Rinse strawberries and hull them removing the leaves and stems to measure 5 cups.
- Rinse rhubarb and dice into 1/2 inch (1 cm) pieces to measure 5 cups (1.25 L)
- Whisk together sugar, cornstarch, and cinnamon in a 4 qt (4 L) stainless steel or enameled Dutch oven until blended.
- Gradually whisk in water and lemon juice until smooth.
- Bring to a boil, stirring constantly over medium heat. Cook for 1 minute or until mixture thickens.
- Add fruit and return to a boil, stirring constantly. Boil for 1 minute.
- Stir in orange liqueur, if desired.
- Ladle hot pie filling evenly into jars, leaving 1/2 inch (1 cm) headspace. Center the lid on the jars. Apply the rings and adjust them loosely.
- Let jars stand for 2 hours on a wire rack to cool.
- Place jars in the freezer. Once the pie filling is frozen, adjust the bands to fingertip-tight.
- Store in the freezer for up to 1 year.
- Thaw in the refrigerator. Refrigerate the pie filling after thawing, and use within 3 weeks.