Regardless of how you use it, rhubarb is PACKED with nutrients and is known for its ability to aid weight loss, improve digestion, prevent Alzheimer’s disease, stimulate bone growth, avoid neuronal damage, increase skin health, prevent cancer, optimize metabolism, improve circulation, and protect against various cardiovascular conditions. SO many things!
Rhubarb is often commonly mistaken to be a fruit but rhubarb is actually a close relative of garden sorrel, and is therefore a member of the vegetable family. Its unique taste makes it a favorite in many pies and desserts!
One of my favorite ways to enjoy this garden splendor – outside of picking it right off the plant and dipping it in sugar and with strawberries in my favorite pie! Use the below recipe for canning with rhubarb to gather the necessary ingredients so you may can this delicious pie filling until your heart’s content!
Strawberry Rhubarb Pie Filling – makes approx. five (5) pint jars
- 3 large Golden Delicious apples, peeled, cored and finely chopped (you may also use Granny Smith, Jonagold, Lady or Rome Beauty apples)
- 1 Tbsp grated orange zest (approx. 1 med-small orange)
- 1/4 cup freshly squeezed orange juice
- 7 cups sliced rhubarb, cut into 1″ chunks
- 2 cups granulated sugar
- 4 cups halved hulled strawberries
In a large stainless steel stock pot, combine apples and orange zest and juice. Coat apples well with the juice to avoid browning. Stir in rhubarb and sugar. Bring to a boil over med-high heat being sure to stir constantly to avoid scorching. Reduce heat and boil gently until rhubarb is tender, approx. 12 minutes – stirring frequently.
Add strawberries, stir and return to a boil. Remove from heat.
Ladle filling into hot pint-sized jars leaving 1″ headspace. Remove air bubbles and adjust headspace. Wipe rim and jar bands with a warm washcloth prior to placing lid and ring on each jar.
Process in water bath for 15 minutes. Remember– processing time doesn’t start until water is at a full rolling boil!
xx, The Canning Diva