I had some leftover strawberries, so I decided to make a half batch of Strawberry Rhubarb Pie Filling. The recipe says one jar will make one pie, so in theory I’ve made two desserts, though the extra was absolutely delicious over ice cream for dessert! This recipe is not too sweet, it has a really nice tartness and good rhubarb flavour, though it was “too sour” for my son.
Full batch recipe is here: https://www.healthycanning.com/strawberry-rhubarb-pie-filling/
Welcome back to my kitchen. My name is Cat. If you’re new here, we usually bake our way through Some of My Best Friends of Cookies by Amelia Jackson. Today, we are going to be making some biscuits, but my lunch date just got cancelled because my friend’s daughter is sick. So, I’m going to get a couple of kitchen projects done. We’re going to make some rhubarb strawberry pie filling. Um, and we’re going to make the next recipe in our book, which is chocolate wheatens. So, come along with me as we make some pie filling and then we’ll get on to some biscuits. My husband’s birthday party was this weekend and I have left over from the party a bunch of strawberries which I have washed and chopped all the tops off. And we’re going to use these in our recipe today. Uh these strawberries are the main reason why I decided to make this pie filling because I didn’t want them to go to waste. I have bought this rhubarb from the shop because my rhubarb is still teeny tiny. And what we’re going to do is just chop this into pieces and put it in a pot. My rhubarb weighed about 400 g before I cut the ends off. So, by the time it was all in the pot, it ended up weighing about 375 g. And I had three apples here, which after I had peeled and ced and chopped them, they also weighed about 375 g. I am only making a half batch because I have 250 g of strawberries left. Um, but the original recipe would make five pint-sized jars. So, I am going to end up with about 2 and 1/2. I added 200 g of sugar and uh the zest of about half an orange. I had already taken some zest from that orange before today for the top of a birthday cake. And then with the um orange juice from this orange, I used about two tablespoons. I love these oranges so much. My recipe says that one jar is enough to make one pie. So, I should be able to make two pies and have a bit left over for tasting. So, for a full recipe, I am only doing a half recipe because I only have 250 g left of strawberries. So for a whole recipe you need 750 g of rhubarb, 750 g of apples, 400 g of sugar, a tablespoon of orange zest, 1/4 cup of orange juice, and 500 g of strawberries. You put everything except the strawberries in this pot. And now we’re going to cook it down to get the rhubarb and the apples nice and soft. The way that we cook this apple rhubarb mixture is we put it in over a low heat with the lid on until it starts to boil. Then once it’s boiling, we turn the heat down and let it simmer for 10 to 15 minutes until it is thick and syrupy. So, I have just filled up two pintsiz jars or 500 mil jars with my strawberry rhubarb pie filling. And those are now in my water bath caner for 15 minutes once it comes up to boil. And the other approximately half a point I have put in the fridge. We will have that over ice cream for dessert tonight. Thanks for watching. Thanks for being here. I can’t wait to see you next time. Bye for now.
Dining and Cooking