Curious In The Kitchen left a comment back on the 27th of March asking how to make rhubarb pie from canned rhubarb.
4 1/2 cups of canned drained fruit
1/4 cup water
1 1/2 cups sugar
pinch of salt
3 Tablespoons Tapioca
1 tsp vinegar
Preheat oven to 400.
Prepare pie crust
Drain rhubarb well in a strainer retaining juice. I used for my pie 1 quart canned rhubarb and I took out a small container strawberries. Thaw and drain strawberries well. This pie will call for more than a quart of drained fruit instead of opening another jar of berries I simply added strawberries. You can also make your pie with rhubarb exclusively.
Your canned rhubarb will not be firm but I take a spoon and push on the rhubarb to get out as much liquid as possible.
To a saucepan add 1 cup of your rhubarb. The recipe calls for adding 1/4 cup water. I added 1/4 cup retained rhubarb juice to pot. Now add 1 1/2 cups sugar, pinch of salt, 3 tablespoons tapioca. Now bring pot to a simmer and cook for about 5 minutes to melt sugar completely and cook tapioca. Add 1 teaspoon vinegar.
Now add additional approximate 3 cups of fruit to a large mixing bowl. I added the rest of my canned rhubarb and small container of strawberries well drained.
To that bowl add your cooked sugar, tapioca, rhubarb mixture and stir all well.
Spoon into a prepared crust. You can find a tutorial for my pie crust HERE
This crust was made using my rendered lard from the last pig we butchered.
Now place your top crust over the filling.
Seal and crimp edges
I then brush my pies with a tablespoon milk and a beaten egg to help them brown
Bake in preheated 400 degree oven until crust is browned and filling is hot and bubbly. Mine took 1 hour and 15 minutes. Cool completely before cutting.
Hope this helps those of you looking for a way to use that canned rhubarb. My neighbor says that her mother used to thicken her canned rhubarb by cooking it with sugar and corn starch and serve it over ice cream as a syrup.
Blessings from The Holler
The Canned Quilter