Easy Strawberry Rhubarb Pie with Canned Filling

Easy Strawberry Rhubarb Pie with Canned Filling: A Burst of Summer in Every Bite!

Hey besties! Laya here, and I’m SO excited to share my secret weapon for baking the most amazing strawberry rhubarb pie EVER – even when it’s not strawberry rhubarb season! Yep, we’re talking about using canned strawberry rhubarb pie filling. Don’t knock it ’til you try it! This recipe is a total game-changer for busy bakers (like me!) who still crave that sweet and tart perfection. Get ready to impress your friends and family with this ridiculously easy and delicious pie!

This canned strawberry rhubarb pie filling recipe will allow you to make a rhubarb pie any time of year. It’s a great way to enjoy the flavors of summer all year long. You’ll love how simple it is to make, and how delicious the pie tastes.

Why You’ll Love This Canned Strawberry Rhubarb Pie Filling

Okay, let me tell you why this recipe is about to become your new obsession:

• Speedy Prep: Seriously, this cuts your pie-making time in half! No more hours spent prepping fruit.
• Consistent Flavor: Canned filling means consistent sweetness and tartness every single time. Talk about reliable!
• Year-Round Availability: Craving strawberry rhubarb pie in December? No problem! You can enjoy this taste of summer anytime.
• Beginner-Friendly: Even if you’ve never baked a pie before, this recipe is foolproof.
• Customizable: Want to add a little extra zing? We’ll talk about variations later!

Ingredients for the Best Canned Strawberry Rhubarb Pie Filling

Here’s what you’ll need to whip up this magical filling:

• 4 cups chopped rhubarb: Fresh is best if you have it, but frozen works in a pinch!
• 4 cups hulled and halved strawberries: Sweetness and vibrant color are key!
• 2 1/2 cups granulated sugar: Adjust to your sweetness preference.
• 1 cup water: Helps create the perfect consistency.
• 1/2 cup clear jel (or cornstarch): This is our thickening agent! Clear Jel gives a beautiful, glossy finish.
• 1/4 teaspoon ground cinnamon: Adds a warm, comforting spice.
• 1/4 teaspoon ground nutmeg: A hint of nutmeg elevates the flavor.
• 2 tablespoons lemon juice: Brightens the flavors and adds a touch of tartness.

Step-by-Step: Making Your Own Canned Strawberry Rhubarb Pie Filling

Ready to get started? Here’s how to make this easy filling:

1. Wash and prepare rhubarb and strawberries: Make sure everything is clean and ready to go. Cut the rhubarb into 1/2-inch pieces and halve the strawberries.
2. Combine Ingredients: In a large pot, combine rhubarb, strawberries, sugar, water, clear jel (or cornstarch), cinnamon, and nutmeg.
3. Bring to a Boil: Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking.
4. Simmer and Thicken: Once boiling, reduce heat and simmer for 5-7 minutes, or until the mixture has thickened to your desired consistency. Keep stirring!
5. Add Lemon Juice: Stir in the lemon juice. This brightens up the flavors.
6. Ladle into Jars: Ladle the hot filling into sterilized canning jars, leaving 1/2 inch headspace.
7. Remove Air Bubbles: Remove any air bubbles by gently tapping the jars on the counter or using a bubble remover tool. Adjust headspace if needed.
8. Wipe Rims and Seal: Wipe jar rims clean with a damp cloth and place sterilized lids and rings on jars.
9. Process in Water Bath: Process in a boiling water bath canner for 15 minutes for pint jars, 20 minutes for quart jars. Adjust processing time for altitude: add 5 minutes for 1001-3000 ft, 10 minutes for 3001-6000 ft, and 15 minutes for 6001-8000 ft.
10. Cool and Check Seals: Turn off heat, remove canner lid, and let jars sit in the water for 5 minutes. Remove jars from canner and let cool completely on a towel-lined surface for 12-24 hours. Check seals. Properly sealed jars will have a concave lid.
11. Store: Store in a cool, dark place.

Pro Tips for Pie Perfection

Want to take your pie game to the next level? Here are a few of my go-to pro tips:

• Use High-Quality Crust: Whether you make your own or buy store-bought, a good crust is essential.
• Blind Bake: For a perfectly crisp bottom crust, blind bake it before adding the filling.
• Egg Wash: Brush the top crust with an egg wash (egg yolk mixed with a little water or milk) for a beautiful golden-brown color.
• Vent the Crust: Cut slits in the top crust to allow steam to escape while baking.
• Cool Completely: Let the pie cool completely before slicing to allow the filling to set properly.

Common Mistakes to Avoid

We all make mistakes, but here are a few common ones to watch out for:

• Overcooking the Filling: This can lead to a gummy or tough filling.
• Not Using Enough Thickener: If the filling is too runny, it will soak into the crust.
• Underbaking the Crust: A soggy bottom crust is a pie crime!
• Forgetting to Vent the Crust: This can cause the crust to puff up and crack.
• Cutting the Pie Too Soon: Patience is key! Let it cool completely.

Delicious Variations to Try

Feeling adventurous? Here are some fun variations to try:

• Add Other Fruits: Mix in blueberries, raspberries, or blackberries for extra flavor.
• Spice It Up: Add a pinch of ginger, cardamom, or allspice.
• Citrus Zest: Add lemon, orange, or lime zest for a brighter flavor.
• Almond Extract: A few drops of almond extract can enhance the flavor.
• Streusel Topping: Top the pie with a buttery streusel topping for added sweetness and crunch.

Storing Your Canned Strawberry Rhubarb Pie Filling

Proper storage is essential for preserving the quality and safety of your canned filling:

• Sealed Jars: Properly sealed jars can be stored in a cool, dark place for up to a year.
• Unsealed Jars: If a jar doesn’t seal properly, store it in the refrigerator and use it within a week.
• Opened Jars: Once opened, store the filling in the refrigerator and use it within a few days.

Frequently Asked Questions (FAQ)

Got questions? I’ve got answers!

• Can I use frozen rhubarb and strawberries? Yes, you can! Just make sure to thaw them completely and drain off any excess liquid before using.
• Can I use a different thickener? Yes, you can substitute cornstarch for Clear Jel. Use the same amount.
• How do I know if my jars are sealed properly? Properly sealed jars will have a concave lid that doesn’t flex when pressed.
• Can I freeze the canned filling? I don’t recommend freezing canned filling as it can change the texture.
• What kind of sugar should I use? Granulated sugar works best, but you can also use cane sugar or coconut sugar.

Serving Suggestions: Beyond Pie!

This canned strawberry rhubarb pie filling is delicious in so many ways! Here are a few of my favorite serving suggestions:

• Classic Pie: Of course! Use it to fill a homemade or store-bought pie crust.
• Crisps and Crumbles: Top with a buttery oat topping and bake for a warm and comforting dessert.
• Cobblers: Spoon the filling into a baking dish, top with biscuit dough, and bake for a rustic cobbler.
• Yogurt Parfaits: Layer with yogurt and granola for a healthy and delicious breakfast or snack.
• Ice Cream Topping: Warm the filling and spoon it over vanilla ice cream.
• Pancakes and Waffles: Use it as a topping for pancakes or waffles.
• Cheesecake Swirl: Swirl it into cheesecake batter for a fruity twist.

So there you have it! My super simple and delicious recipe for canned strawberry rhubarb pie filling. Get ready to bake up a storm and impress everyone with your pie-making skills! Don’t forget to snap a pic of your creations and tag me – I can’t wait to see them!

Remember, baking should be fun, so don’t be afraid to experiment and make this recipe your own. Happy baking, friends!

If you want to make sure the rhubarb and strawberry pie filling is shelf stable all year long, you’ll need to process the jars in a water bath canner. If you don’t process them, you’ll need to store the jars in the refrigerator and use them within a week or two.

Make sure the rhubarb is fresh and firm. Cut off the leaves, as they are poisonous. Wash the stalks thoroughly and cut them into half-inch pieces. If you are using frozen rhubarb, thaw it completely before using. The rhubarb and strawberry pie filling is a great way to use up rhubarb and strawberries that are in season. You can also use it to make other desserts, such as crisps, crumbles, and cobblers.

When canning, make sure to use proper canning techniques to ensure that the jars are properly sealed. This will prevent spoilage and ensure that the filling is safe to eat. If you are new to canning, it is a good idea to read up on the process before you begin.

You’ll want to make sure you’re using the correct size jars for your water bath canner. The jars should be completely submerged in the water. If you are using pint jars, you will need to process them for 15 minutes. If you are using quart jars, you will need to process them for 20 minutes. Adjust the processing time for your altitude. Add 5 minutes for 1001-3000 feet, 10 minutes for 3001-6000 feet, and 15 minutes for 6001-8000 feet.

This strawberry rhubarb pie filling recipe is the perfect way to use up those extra strawberries and rhubarb. It’s also a great way to make a delicious pie any time of year. With this recipe, you can enjoy the flavors of summer all year long!