Curious In The Kitchen left a comment back on the 27th of March asking how to make rhubarb pie from canned rhubarb.
Rhubarb Pie
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
Crust
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
yuuuum yum yum yum yum!!!! Save me a slice! It'll only take me a good 9+ hours to get there :) Thanks for sharing!
ReplyDeleteYummy ! One of our favorites strawberry rhubarb pie ! Thanks for sharing the recipe and wonderful info and photos to ! Have a good day !
ReplyDeleteThat looks so good. I've never had rhubarb though, what does it taste like? Anything like strawberries?
ReplyDeleteSarah K.
themamapirate.com
That looks beautiful!! Thanks for sharing it. I'll definitely try your recipe one of these days.
ReplyDeleteI've always frozen my rhubarb but I now have 8 plants after dividing my original plant so I imagine I'll have to consider canning it to keep it out of the freezer.. I only have so much room in there ;)
Im not crazy fond of rhubarb but M'honey loves it. I keep trying to make it just like his mama did ;-) (rolling my eyes) and she gave me her "recipe" years ago but I'll keep on trying.
He doesnt like it very sweet.. She told me she only used fresh cooked down rhubarb, a little bit of sugar & lemon juice.. So far, I've made several pies that were too sweet and one that wasnt sweet enough, but strangely enough.. I liked it. haha.. Figures. ;)
Where did you get that crust protector? I want one! I always cut a piece of tinfoil that never stays put. Oh yeah, & the pie looks heavenly too. I must admit I have never had rhubarb pie in my life.
ReplyDeleteThey sell them at any kitchen store.. or even Amazon.. I use foil too sometimes even though I have 2 sizes of the crust rings.. I pinched 2 long pieces of foil together to make an extra long one.. I just keep wrapping it around & around.. It eventually stays. ;)
Deleteyum. Can you show us how you crimp the edges of your crust? I make a nice crust but my edges are always raggedy (though it doesn't slow down the family members that eat the pies!). Thanks.
ReplyDeleteDad loved rhubarb pie.
ReplyDeleteThanks so much for your helpful posts!
ReplyDeleteenjoyed this blog post-I do miss home grown rhubarb, have never thought to can it though. If I really do get a fence up for my little garden space-I definately want to plant some. thanks for the recipe-one of my favorite pies for sure
ReplyDeleteyum! I don't have any tapioca, anything i could do?
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ReplyDeleteI want to say thank you thank you thank you!! My search for the perfect rhubarb pie is over.. I made yours today and it was perfect!!! It was beautiful & it was so tasty! Even I liked it.. I did reduce the sugar by 1/4 of a cup but other than that I made it with all rhubarb and to your recipe.. Thank you so much for a great tutorial and great visuals too. Lots of blessings!!
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