Easy Homemade Strawberry Rhubarb Pie Filling Recipe

Hello, friends! It’s Alex here, and I’m so excited to share one of my most cherished recipes with you: Easy Homemade Strawberry Rhubarb Pie Filling. There’s something so comforting about the combination of sweet strawberries and tart rhubarb, especially when it’s nestled in a flaky pie crust or topping a warm crisp. This recipe is more than just a filling; it’s a little taste of home, a reminder of simpler times, and a promise of deliciousness to come. Whether you’re an experienced baker or just starting out, I promise you’ll find this recipe easy and rewarding. Let’s get started!

Why You’ll Love This Strawberry Rhubarb Pie Filling

This strawberry rhubarb pie filling recipe is a game-changer, truly. Here’s why:

• Perfect Balance of Flavors: The sweetness of the strawberries perfectly complements the tartness of the rhubarb, creating a harmonious blend that’s irresistible.
• Versatile: Use it for pies, crisps, crumbles, or even as a topping for yogurt or ice cream. The possibilities are endless!
• Easy to Make: With simple ingredients and straightforward instructions, this recipe is perfect for bakers of all skill levels.
• Freezable: Make a big batch and freeze it for future use. This pie filling is so easy to store and enjoy year-round!
• Perfect for Canning: This recipe is specifically designed for canning, so you can enjoy fresh strawberry rhubarb pie filling any time of year.

Ingredients You’ll Need

Before we dive in, let’s gather our ingredients. Here’s what you’ll need for this delightful strawberry rhubarb pie filling recipe:

• 5 cups rhubarb, diced
• 5 cups strawberries, sliced
• 2 cups sugar
• 1 cup Clear Jel
• 2 cups water
• 8 tbsp. bottled lemon juice

Step-by-Step Instructions for Making Strawberry Rhubarb Pie Filling

Now, let’s get to the fun part: making the pie filling! Follow these simple steps, and you’ll have a delicious batch of strawberry rhubarb pie filling in no time.

1. Prepare the Rhubarb: Wash the rhubarb and then dice it into small bite sized pieces.
2. Prepare the Strawberries: Wash your strawberries and cut off the stems. Slice the strawberries. I used this strawberry slicer to slice mine. I love how it makes all of the slices the same size and makes your pie filling so pretty to look at!
3. Combine and Cook: Combine sugar and Clear Jel in a large stock pot. Add water. Stir. Cook on medium heat until mixture boils and thickens. Mixture will thicken very quickly. Add a little additional water if mixture becomes too thick.
4. Add Lemon Juice: Stir in lemon juice. Boil for 1 minute, stirring constantly.
5. Add Fruit: Stir in strawberries and rhubarb.
6. Fill Jars: Fill sterilized quart jars, leaving 1 1/2 inches head space. You can easily measure the head space with this inexpensive canning funnel.
7. Prepare for Canning: Wipe the rims of the jars with a damp towel or paper towel. Place the rings and lids on the jars finger tight.
8. Process in Canner: Put the jars in your boiling water canner. Fill canner with water, making sure there is at least 1 inch of water above the jars. Bring the water to a boil. Process the jars in the boiling water for 30 minutes.
9. Cool and Store: Remove the jars from the canner and place on a towel on the kitchen counter to cool. Sealed jars can be stored in the pantry for 1-2 years. If you have any jars that don’t seal, place them in the refrigerator and use them in the next week or two.

Pro Tips for the Best Pie Filling

Here are a few extra tips to ensure your strawberry rhubarb pie filling turns out perfectly every time:

• Use Fresh Ingredients: Fresh rhubarb and strawberries will give you the best flavor. If you’re using frozen, thaw them completely and drain any excess liquid before adding them to the pot.
• Don’t Overcook: Be careful not to overcook the filling, as it can become too thick and gummy.
• Adjust Sweetness: Taste the filling as it cooks and adjust the amount of sugar to your liking. Remember, rhubarb is quite tart, so you may need a little extra sugar.
• Sterilize Jars Properly: Always sterilize your jars and lids before canning to prevent spoilage.
• Headspace is Key: Ensure you leave the correct amount of headspace in the jars to allow for proper sealing.

Common Mistakes to Avoid

Even with an easy recipe, it’s helpful to know what to watch out for. Here are some common mistakes to avoid when making strawberry rhubarb pie filling:

• Not Using Enough Clear Jel: Clear Jel is essential for thickening the filling. If you don’t use enough, your filling may be too runny.
• Overfilling the Jars: Overfilling the jars can prevent them from sealing properly.
• Forgetting the Lemon Juice: Lemon juice not only adds flavor but also helps preserve the filling and maintain its color.
• Not Processing Long Enough: Make sure to process the jars for the full 30 minutes to ensure they are properly sealed.

Variations to Try

Want to mix things up a bit? Here are a few variations you can try with this strawberry rhubarb pie filling recipe:

• Add Spices: A pinch of cinnamon, nutmeg, or ginger can add a warm, cozy flavor to the filling.
• Use Different Fruits: Try adding other berries like raspberries or blueberries for a mixed berry filling.
• Add Almond Extract: A teaspoon of almond extract can enhance the flavor of the strawberries and rhubarb.
• Make a Crumble Topping: Instead of using the filling for a pie, top it with a buttery crumble topping for a delicious crisp.

How to Store Strawberry Rhubarb Pie Filling

Proper storage is key to enjoying your homemade pie filling for months to come. Here’s how to store it:

• Canned: Properly canned jars can be stored in a cool, dark pantry for 1-2 years.
• Refrigerated: If you have any jars that didn’t seal, store them in the refrigerator and use them within 1-2 weeks.
• Frozen: You can also freeze the pie filling in freezer-safe containers for up to 6-8 months. Be sure to leave some headspace in the containers, as the filling will expand when frozen.

Frequently Asked Questions (FAQ)

Here are some common questions people ask about making strawberry rhubarb pie filling:

• Can I use frozen rhubarb and strawberries? Yes, you can! Just make sure to thaw them completely and drain any excess liquid before using.
• What is Clear Jel, and where can I find it? Clear Jel is a modified cornstarch that’s used to thicken pie fillings. It can be found in most grocery stores or online.
• Can I use a different thickener? While you can use cornstarch or tapioca starch, Clear Jel is recommended for canning because it provides a more stable and consistent thickening.
• How do I know if my jars are sealed? After cooling, the lids should be concave and not move when pressed. If a lid doesn’t seal, refrigerate the jar and use the filling within 1-2 weeks.
• Can I double the recipe? Yes, you can easily double or triple this recipe to make a larger batch. Just be sure to use a large enough pot and adjust the processing time accordingly.

Serving Suggestions

Now that you have a delicious batch of strawberry rhubarb pie filling, here are some ways to enjoy it:

• Classic Pie: Use it as the filling for a classic strawberry rhubarb pie.
• Crisp or Crumble: Top it with a buttery crumble or oat topping for a warm and comforting dessert.
• Yogurt Topping: Spoon it over yogurt or granola for a quick and easy breakfast or snack.
• Ice Cream Topping: Drizzle it over vanilla ice cream for a simple yet decadent dessert.
• Pancakes or Waffles: Warm it up and serve it as a topping for pancakes or waffles.

Internal Links

Enjoy these related recipes:

• Strawberry Rhubarb Pie: A Sweet and Tart Delight
• Rhubarb Strawberry Crisp
• Easy Strawberry Rhubarb Pie Recipe

Final Thoughts

And there you have it! Easy Homemade Strawberry Rhubarb Pie Filling that’s perfect for canning or enjoying fresh. I hope this recipe brings as much joy to your kitchen as it has to mine. Remember, the best meals are made with love and shared with those you cherish. Happy baking, friends!