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About the Recipe
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 (save tops or strawberry syrup)
2 cups granulated sugar or 2 cups honey
3 tablespoon of lemon juice
Preparation
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 or quart-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.
Notes
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
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.