Strawberry Rhubarb Pie Filling Canning Recipe

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rhubarbRhubarb is a vegetable with a unique taste that makes it a favorite in many pies and desserts. It originated in Asia over 2,000 years ago. It was initially cultivated for its medicinal qualities, it was not until the 18th century that rhubarb was grown for culinary purposes in Britain and America.

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. Rhubarb is rich in vitamin C and dietary fiber.

One of my favorite ways to enjoy this garden splendor – outside of picking it right off the plant, dipping it in sugar, and eating it – is combining rhubarb with strawberries to create my favorite pie filling!

Strawberry Rhubarb Pie Filling

Approx. 5 pint jars

This springtime dessert is popular because of its sweet flavor strawberries balances out the tartness of the rhubarb. This delicious pie filling is scrumptious in pies but also crips, crumbles, inside muffins, you name it. I have even popped open a jar and topped my vanilla ice cream with a few tablespoons full.


  • 3 large Golden Delicious apples, peeled, cored and finely chopped (you may also use Granny Smith, Jonagold, Lady or Rome Beauty apples)
  • 1 tablespoon grated orange zest (approx. 1 med-small orange)
  • 1/4 cup freshly squeezed orange juice
  • 7 cups sliced rhubarb, cut into 1-inch pieces
  • 2 cups granulated sugar
  • 4 cups halved hulled strawberries


  1. 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.
  2. 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. 12-15 minutes – stirring frequently. Add strawberries, stir and return to a boil.  Remove from heat.
  3. Ladle pie filling into hot pint jars leaving 1-inch headspace. Remove any trapped air pockets and add additional filling if necessary to maintain the 1-inch headspace.
  4. Wipe rim and jar bands with a warm washcloth dipped in vinegar. Add lids and rings to each jar and hand tighten.
  5. Process in water bath for 15 minutes. Remember, processing time doesn’t start until water is at a full rolling boil.

For more recipes like this one, feel free to check out my cookbook, Beginner’s Guide to Canning. It is filled with 90 easy recipes to can, savor and gift.

Happy Canning!
Diane, The Canning Diva®

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