Rhubarb and strawberries by Rev. Carol A. Ingle (Raven)

[Dept of PMM Artists & things]

Rhubarb and strawberries

This is the pie I make:

3 cups rhubarb stalks cut into 1/2 inch pieces (Trim outside stringy layer of large rhubarb stalks)
1 cup strawberries, stemmed and sliced
1 cup sugar
3 Tablespoons of quick cooking tapioca
1/4 teaspoon of salt
1 teaspoon of grated orange peel
Unbaked pastry for two-crust 9 inch pie

(If making a 10 inch pie, or just want more filling, use 4.5 cups of rhubarb, 1.5 cups strawberries, and 1 1/4 cup of sugar)

Preheat oven to 400°F. Mix the rhubarb and the strawberries with the sugar, tapioca, salt, and orange rind. Let sit for 10 minutes. Turn into a pastry lined pan. Top with the pastry, trim the edge, and crimp the top and bottom edges together. Cut slits in the top for the steam to escape. Bake at 400°F for 20 minutes, reduce heat to 350°F, and bake an additional 30-40 minutes longer (40 to 50 minutes longer if doing a 10-inch pie). Cool on a rack. Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.

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Strawberry-rhubarb jelly

Yield: 7 Half-pints

Ingredients:

1 1/2 lb Red stalks of rhubarb
1 1/2 qt Ripe strawberries
1/2 ts Butter or margarine (opt.) -to reduce foaming
6 c Sugar
6 oz Liquid pectin

Instructions:

Wash and cut rhubarb into 1-inch pieces and blend or grind. Wash stem and crush strawberries one layer at a time in a saucepan. Place both fruits in a jelly bag or double layer of cheesecloth and gently squeeze out juice. Measure 3-1/2 cups of juice into a large saucepan. Add butter and sugar thoroughly mixing into juice. Bring to a boil over high heat stirring constantly. Immediately stir in pectin. Bring to a full rolling boil and boil hard 1 minute stirring constantly. Remove from heat quickly skim off foam and fill sterile jars leaving 1/4-inch headspace. Adjust lids and process about 10 min.

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Rhubarb Pie Filling

9½ c prepared rhubarb
2 c water

2 c organic sugar
⅝ c ClearJel®
1 c water

4 tbsp lemon juice

Wash rhubarb then cut into ¾ inch pieces. Place in stock pot. Pour the 2 c of water over the rhubarb. Bring to a boil. Remove from heat. Drain the rhubarb reserving the liquid. Set hot rhubarb aside. Combine sugar, Clear Gel®, 1 c water and reserve liquid in sauce pan. Heat on medium high while whisking until mixture thickens. Remove from heat. Stir in lemon juice. Stir the thickened mixture into the hot rhubarb pieces. Ladle into hot jars leaving 1-inch headspace. Remove air bubbles. Wipe rims. Adjust two piece lids. Process in boiling water bath canner for 15 minutes.

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Strawberry Rhubarb pie filling

3 large apples peeled and finely chopped
1 T. orange zest
1/4 cup freshly squeezed orange juice
7 cups sliced rhubarb (1 inch slices)
2 cups granulated sugar
4 cups halved hulled strawberries

Combine ingredients EXCEPT for strawberries, and bring to a boil over med. high heat. Stir constantly. Reduce heat, boil gently and stir frequently until rhubarb is tender. Add strawberries and return to a boil. Remove from heat. Ladle hot pie filling into jars, leave 1 inch headspace.
Process in BWB for 15 min.