RHUBARB STRAWBERRY BARS RECIPES

RHUBARB AND STRAWBERRY PIE RECIPE | ALLRECIPES

Rhubarb and Strawberry Pie Recipe | Allrecipes image

A delicious tart and sweet combination. Nothing tastes better with vanilla ice cream. Fresh or frozen rhubarb may be used.

Provided by Terri

Categories Desserts Pies Fruit Pies Strawberry Pie Recipes

Yield 1 pie

Number Of Ingredients 8

Ingredients

1 cup white sugar
½ cup all-purpose flour
1 pound fresh rhubarb, chopped
2 pints fresh strawberries
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

Nutrition Facts : Calories 437.3 calories, CarbohydrateContent 64.1 g, CholesterolContent 33.2 mg, FatContent 18.8 g, FiberContent 4.7 g, ProteinContent 5 g, SaturatedFatContent 5.8 g, SodiumContent 258.5 mg, SugarContent 33.2 g

STRAWBERRY-RHUBARB JAM RECIPE | ALLRECIPES

Strawberry-Rhubarb Jam Recipe | Allrecipes image

I found a recipe for this jam that I made a few changes to, and this is my final recipe with my changes. It's a hit with all of my friends and family, and I hope that it will be for you as well. I used fresh ripe and home-grown strawberries and rhubarb to make my jam with.

Provided by Carla Bruss

Categories Side Dish Sauces and Condiments Canning and Preserving Recipes Jams and Jellies Recipes

Total Time 2 hours 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 12 half-pint jars

Number Of Ingredients 7

Ingredients

4?¼ cups diced rhubarb
4?¼ cups sliced fresh strawberries
2 tablespoons lemon juice
2 (1.75 ounce) packages powdered fruit pectin
½ teaspoon butter
10 cups white sugar
12 half-pint canning jars with lids and rings

Steps:

Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don't move or touch the jars until cooled. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 42.2 calories, CarbohydrateContent 10.8 g, FiberContent 0.1 g, SodiumContent 0.2 mg, SugarContent 10.6 g

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