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 recipe. So 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!
5 cups of diced strawberries and rhubarbs
2 cups of sugar
1 3 oz box of raspberry jello
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!