Canning Strawberry Rhubarb Pie Filling

Canning strawberry rhubarb pie filling allows you to enjoy the rhubarb harvest well into the winter months. This rhubarb pie filling is tarts, sweet, and tasty! Canning rhubarb is extremely easy, but make sure to looking into how I preserve additional methods for this springtime perennial.

canning strawberry rhubarb pie filling

Canning Strawberry Rhubarb Pie Filling

As I sat down to writ-up how to preserve rhubarb stalks I felt the need to share my most favorite method for consuming these tart stalks.

  1. Remove stalk from main plant.
  2. Brush off dirt with your fingers, remove and reserving the leafy green leaves to line the rows of garden beds as a bug deterrent.
  3. Dip stalks into a bowl of sugar and consume.

It truly does not get any better than this.

However, living a sustainable life has taught me to preserve the harvest, regardless of what it is. Consuming the garden’s bounty is a must, but the goal is to also preserve it to enjoy during the deep winter months.

Rhubarb is an easy to grow perennial, however, one must know how to care for the plant in order to enjoy it for years to come. Make sure to learn how to grow rhubarb for a perpetual harvest for years to come. And remember, larger stalks come from proper harvesting methods and the age of the plant.

Rhubarb Pie Filling Recipe

Canning strawberry rhubarb pie filling takes a few ingredient and a little time. The reward for such little effort is 4 delicious pints of rhubarb pie filling.

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Ingredients

Honey is used as a substitute for granulated sugar, however, honey does alter the final flavor of the item being canned. Begin by adding a small amount and increase until the final flavor has been achieved.

  • 1 1/2 pounds rhubarb cleaned and cut into 1-inch pieces, roughly 7 cups
  • 1 quart strawberries washed and tops remove, roughly 4 cups
  • 3 large apples peeled, cored, and coarsely chopped, roughly 1 1/2-pounds
  • 2 cups granulated sugar, or 2 cups honey
  • 1/4 cup orange juice
  • 2 teaspoons orange zest, optional

Equipment

  • steam canner or hot water bath canner
  • jar funnel
  • air bubble remover
  • 4-pint size mason jars
  • 8-quart non-reactive heavy bottom pot, enamel Dutch oven, stainless steel, copper jam pot
  • ladle
  • silicone spatula

Instructions

  1. Add all the ingredients except the strawberries to the heavy bottom pot, cover and bring ingredients to a boil. Remove the cover and lower heat to a simmer for 15 minutes, making sure to stir the mixture often to prevent scorching.
  2. Continue to cook until the rhubarb pieces have soften.
  3. Add the strawberries, increase heat and bring the mixture to a hard boil.
  4. Using pint-size mason jars, jar funnel, and ladle add the strawberry rhubarb pie filling to the jars. Make sure to leave 1-inch headspace.
  5. With the air bubble remover, remove all air bubbles. Add additional rhubarb pie filling if needed.
  6. Wipe the rim of jars, add warmed lids and add rings to finger tight.
  7. Process jars in a steam canner or hot water bath canner for 15 minutes, increase time based on your altitude. See the chart below.

Recipe Card | Canning Strawberry Rhubarb Pie Filling

Make sure to print the recipe card provided below.

Print Recipe
5 from 1 vote

Canning Strawberry Rhubarb Pie Filling

Canning strawberry rhubarb pie filling allows you to enjoy the rhubarb harvest well into the winter months. This rhubarb pie filling is tarts, sweet, and tasty! Canning rhubarb is extremely easy, but make sure to looking into other methods for how to preserve this springtime perennial.
Course: Canning
Cuisine: American
Keyword: canning rhubarb, canning strawberry rhubarb pie filling
Servings: 4 pints
Cost: $8.00

Equipment

  • Steam or Hot Water Bath Canner
  • Jar Funnel
  • Air Bubble Remover
  • 4-pint size mason jars
  • 8-quart non-reactive heavy bottom pot, enamel Dutch oven, stainless steel, copper jam pot
  • Ladle
  • Silicone Spatula

Ingredients

  • 1 1/2 pounds rhubarb roughly 7 cups, cleaned and cut into 1-inch pieces
  • 1 quart strawberries roughly 4 cups, tops remove and halved
  • 3 large apples roughly 1 1/2 pounds, peeled, cored, and coarsely chopped
  • 2 cups granulated sugar, or 2 cups honey
  • 1/4 cup orange juice, freshly squeezed
  • 2 teaspoons orange zest, optional

Instructions

  • Add all the ingredients except the strawberries to the heavy bottom pot, cover and bring ingredients to a boil. Remove the cover and lower heat to a simmer for 15 minutes, making sure to stir the mixture often to prevent scorching.
  • Continue to cook until the rhubarb pieces have soften.
  • Add the strawberries, increase heat and bring the mixture to a hard boil.
  • Using pint-size mason jars, jar funnel, and ladle add the strawberry rhubarb pie filling to the jars. Make sure to leave 1-inch headspace.
  • With the air bubble remover, remove all air bubbles. Add additional rhubarb pie filling if needed.
  • Wipe the rim of jars, add warmed lids and add rings to finger tight.
  • Process jars in a steam canner or hot water bath canner for 15 minutes, increase time based on your altitude. See the chart below.

Canning Rhubarb and Other Preserving Methods

Rhubarb is know for pie filling, cakes, crumble, jams, jellies, and much, much more. However, the harvest should be enjoyed year round and the only way to do so is by preserving it.

Canning strawberry rhubarb pie filling is one method for preserving this tart stalk, and believe me, this method is worthy enough to every stalk on hand. But why would you? There are many preserving recipes to try!

Strawberry rhubarb butter

Canning rhubarb to make an this easy, and delicious, strawberry rhubarb butter. The bonus about this recipe? It is made in a slow cooker!

Because this recipe is made in a slow cooker it prevent the issue of scorching the fruit butter. Not to mention, it frees you from standing in front of the stove for 45 minutes!

Rhubarb Simple Syrup

Making rhubarb simple syrup is another excellent way to preserve the harvest. This simple syrup is used to flavor fermented items such as, kombucha and water kefir. In addition to flavoring fermented beverages, rhubarb simple syrup is an ingredient for many adult cocktails.

Dehydrating Rhubarb to Make a Powder

Dehyrated rhubarb is a way to store the stalks long-term. The dried pieces can be store as is, or ground to make rhubarb powder. The powder is then used to flavor pastries, cakes, and frosting.

canning strawberry rhubarb pie filling
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Comments

  1. Nicole says

    5 stars
    Thank you so much for the recipe and the memories. I grew up in Minnesota and fondly remember my favorite springtime treat, like yours, was picking a stalk of rhubarb and dipping it into a little Tupperware cup filled with Sugar. Living in the South now, rhubarb doesn’t really grow here, but if I can find some I will be making your recipe!

    • Ann Accetta-Scott says

      Yes, the rhubarb and strawberries break down during the cooking and canning process. The apples keep substance in the filling.

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