Strawberry Rhubarb Mania

by Erin, The $5 Dinner Mom on May 18, 2009

So a friend gave me some rhubarb. And well, there’s just but one thing to do with rhubarb…and that is make Strawberry Rhubarb Pie.

But wait.  Perhaps there is more you can do with rhubarb!

While on a hunt for the best pie recipe, I ran across a few other recipes that called for rhubarb that I wanted to try. I had enough rhubarb and strawberries to make 1 pie, 4 mini tartlets, an 8×8 crumble, and a batch of jam!

After some cutting and prep work, the strawberries and rhubarbs were ready for action!

Peeling rhubarb is not necessary, but I peeled some of the skin off each stalk, just as you would peel the strings out of a celery stalk.

Quarter the strawberries. Place the strawberries on their heads, after cutting off the stems. Cut a cross into each strawberry. Quick and easy!

4 quarts of strawberries and 5 stalks of rhubarb ready to go!

Strawberry Rhubarb Pie

So the first pie I ever made was just after I graduated from college. I saw an Oprah episode where someone made a strawberry rhubarb pie…so I jumped in the car, ran down to the store to get the ingredients and came home to make it. And it was delicious! I jumped on Oprah.com, knowing that that recipe from 8 years ago would still not be there, but figured she had another one and she did! It was Cindy Crawford’s favorite Strawberry Rhubarb Pie recipeSo if it’s her favorite, it must be low cal, right? Ha!

This pie will be frozen and brought to our Memorial Day BBQ and Party this weekend with our dear friends!

Strawberry Rhubarb Mini Tartlets

For these little pieces of heaven, I used the same filling recipe from Cindy’s recipe and just wrapped the filling up in smaller cirlces of pie crust.  Here is a Raspberry Rhubarb Tart recipe I would have used, had I had some raspberries!

These will be eaten with dinner tonight!

Strawberry Rhubarb Crumble

While browsing around, I found a crumble recipe that called for just rhubarbs, but since I didn’t have enough rhubarb pieces left, I threw in the rest of the strawberries, and oh boy!  Delish!!!  I never eat dessert after lunch, but I did today!

Strawberry Rhubarb Crumble with vanilla ice cream.  The baby was really begging to have a taste ;)

Strawberry Raspberry Rhubarb Jam

I did not have any fruit pectin, which many of the recipes called for, but I did have a small box of raspberry jello!  So using this recipe as a model, I made up my own jam recipe!

Ingredients
5 cups of diced strawberries and rhubarbs
2 cups of sugar
1 3 oz box of raspberry jello

Directions
1. In saucepan, combine diced strawberries and rhubarb pieces with 2 cups of sugar. Let sit for at least 20 minutes, allowing time for sugar to draw out the juices.
2. Once juices have appeared in the saucepan, bring to a boil. Stir often. Boil for about 10 minutes, or until rhubarbs have softened.
3. Reduce heat and let bubble. Add jello packet and stir continuously until the jello dissolves.
4. Remove from heat, let saucepan cool, then place in refrigerator for at least 2 hours. Jam will thicken. Place in Mason jars. Jam will last one month in fridge. Put in the freezer if you don’t think you will use it all within a month.

There you have it. A morning up to my elbows in strawberries and rhubarbs! Now we can enjoy every bite of these delicious treats!

See more $5 Dinners Cooking Tutorials here

{ 28 comments… read them below or add one }

Cari May 18, 2009 at 12:33 pm

Yum, Yum, Yum! Thank you for sharing!

Reply

Lisa @ Stop and Smell the Chocolates May 18, 2009 at 12:34 pm

Yum – I am drooling now! I grew up having a rhubarb plant and often having pie and rhubarb sauce (like apple sauce). And strawberry and rhubarb go so well together. I’ll have to keep that pie recipe in mind – I do see rhubarb in the store.

Reply

Melissa May 18, 2009 at 1:27 pm

I was just getting ready to harvest our Rhubarb and needing a good pie recipe. I’ve bookmarked it. Can’t wait to try.

Reply

Alea May 18, 2009 at 2:19 pm

Saving these recipes for when my rhubarb is ready to harvest. Thank you!

Reply

Stephanie (aka The Passionate Homemaker) May 18, 2009 at 3:08 pm

Thanks so much for this post and for tweeting it. My strawberries are sitting in the sugar now :)

Reply

Val May 18, 2009 at 3:24 pm

Do you have any recipes without strawberries? My husband can’t eat them but he loves rhubarb desserts.

Reply

Vikki May 18, 2009 at 6:28 pm

You left out the biggie: dehydrating! Only my Hubby likes rhubarb but we have a huge bush in the backyard. This week I’m cutting off some of the many stalks, chopping into 1-inch dices, and placing in the dehydrator. They will get fairly crispy. I’ll take half and powder them so that I can later sprinkle it on homemade strawberry preserves. The other half I will leave in dried chunks, store in a cool area, and add to Hubby’s strawberry desserts. There is plenty fresh for him to cook up for himself. Vikki at http://www.backyardgrocerygarden.blogspot.com

Reply

Crystal May 18, 2009 at 6:41 pm

Looks delicious! I’ve never eaten rhubarb, it gets too hot here in Mississippi to grow it properly.

Reply

Amanda @ The Mom Crowd May 18, 2009 at 9:50 pm

These are awesome. We made some rhubarb stuff after watching a Jamie Oliver show that was devoted to rhubarb. We made this jam with it with sugar and OJ. We poured it over some vanilla ice cream and it was awesome. Also made some cinnamon and sugar pastry chips to dip in the rhubarb jam stuff. Mmm. I am going to have to try the crumble. :)

Reply

Crista May 18, 2009 at 11:13 pm

Have been “craving” rhubarb for a while now, don’t have access to any :o( This just made me want it more! I’m going to be on the hunt now!

Reply

Cheryl May 19, 2009 at 7:43 pm

Thank you for the great recipes! I am going to try them. I have 10 plants of rhubarb (they were here when we moved here) and have been afraid to use it. But these have inspired me!
Thank you!

Reply

Andrea May 19, 2009 at 11:29 pm

You know, I’ve never been gutsy enough to try anything with rhubarb in it. Ever! Where I live, we’ve got at least 2-3 weeks before the strawberries are ready to pick also, and I’m down to one jar of jam from last year!! *sigh*

Maybe this year I’ll change that….Thanks for the pics and great recipes!

Reply

Kelly May 20, 2009 at 8:07 am

Hi Busy Lady,
Just wanted to let you know the Dole Package arrived yesterday evening! What a great giveaway-5 4pks of fruit snacks, a jar of tropical fruit, hat, cookbook and 5 coupons for free items! so very nice-thank you! my kids are currently eating fruit cups and popping bubbles from the shipping box-bonus!

thanks again for all your hard work and for the great giveaway!
kelly

Reply

Mariam F. May 20, 2009 at 8:29 pm

hmm i’ve never tried rhubarb! But before I read your post, I was flipping through the June issue of All You magazine and they had a recipe for Rhubarb Crisp..I’m assuming it’s similar to your crumble. The pics look so yummy!

Reply

Denise H May 22, 2009 at 9:16 am

I love all things rhubarb and when you add strawberries to the mix, food just doesn’t get any better.

There is one more recipe that you can make with rhubarb. My Mom used to cook it down so it had the consistency of applesauce. That was always a favorite treat in the spring.

I just found your website. Thanks for putting it together.

Reply

Erin May 22, 2009 at 9:19 am

You are right about the strawberry rhubarb combo! Can’t wait to eat the pie this weekend!

Reply

Valerie May 23, 2009 at 9:56 am

I love rhubarb! We grew up with a rhubarb patch and some has been transplanted to my house. My mom has recipies for rhubarb crisp and rhubarb cake and rhubarb coffee cake. We also do rhubarb stew. Which is just rhubarb microwaved until mushy and some liquidy then add sugar to taste ( at least 1 cup in 1.5 quarts if not 2 cups) optional to sub a red jello for some of the sugar.

VERY IMPORTANT! If you have a rhubarb patch, please note that rhubarb leaves are poisonous. Do not eat, and watch kids and pets around them. Not a good idea to compost them either because of this.

Reply

Erin May 23, 2009 at 9:58 am

Thanks for that valuable information Valerie!

Reply

Jennifer May 26, 2009 at 5:22 pm

Thanks for the great recipes.

Do you happen to have a recipe to make pinto beans?? I’ve tried everything and mine just don’t taste good? So if you’re able to help, that would be great.

Reply

Katie Finefrock May 26, 2009 at 7:30 pm

Erin, Thanks for the great recipes. You have the best photos for showing step by step. I love baking pies and have tried to teach daughters, daughters-in-law and granddaughters the art. But when they are far away it is tough, so your photos are fantastic to show how to get it done.

Reply

Susan (A Happy Heart at Home) June 1, 2009 at 11:22 pm

Mmm, I love rhubarb!

Reply

Margaret June 3, 2009 at 10:05 pm

My favorite way to eat rhubarb is stewed. Just slice and put in a large pot with enough water to cover and simmer until all the fibers are soft (about half an hour). You can then add sugar or honey to taste and eat like applesauce – delicious! (or use instead of applesauce in recipes). I’ve even used this as a liquid to bake with fish, which is also quite good.

Reply

Pam June 4, 2009 at 1:37 pm

Why does everyone excpt me ( and a few others) feel it’s necessary to add strawberries to rhubarb? Rhubarb makes a great pie, jam, etc. – ALL BE ITSELF! Let’s see some good recipes for RHUBARB pie, RHUBARB jam, RHUBARB everything! Thank you!

Reply

CashAholic June 8, 2009 at 10:53 pm

The pie sounds delicious. I am going to try and make it when I have some free time. Thank you for the step by step instructions.

Reply

Darlene June 18, 2009 at 9:31 pm

I made the jam but did not have fresh strawberries so used a package of frozen I had. it turned out great. I didn’t thaw the straberries first so was able to cut them smaller. love this website and check everyday for something new to try. my husband and I both have lost our jobs so need to save where we can.

Reply

Andrea Lambert June 29, 2009 at 10:32 am

I love how you used Jello instead of fruit pectin, I would of never of thought of that. Thanks for the tip!

Reply

Kasee June 30, 2009 at 9:55 am

Have you every made Rhubarb Crisp? It’s super simple, and ABSOLUTELY delicious warm or cold…add some vanilla ice cream or cool whip topping and it’s perfect. If you want the recipe, send me an email and I’ll send it your way.

Reply

Charlene April 28, 2011 at 12:54 pm

Have you tried Rhubarb iced tea? And I also have made a rhubarb sauce for chicken.

Our rhubarb won’t be ready to pick for a few more weeks. The stalks currently are about 2″ long.

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post: