Dice rhubarb and place in pan over
nd refrigerate dough.
Add rhubarb, powdered sugar, water, cornstarch and
Strawberry Rhubarb Compote: In a medium saucepan over medium low heat add rhubarb, strawberries
Toss together the sugar and the rhubarb, and let the mixture sit for about ten minutes.
This will draw the juice out of the fruit.
Once the sugar is dissolved, put the mixture in a pan and bring it to a boil.
When the rhubarb has softened, add the gelatin and stir until it's completely dissolved.
Allow the jam to cool completely, then transfer it into mason jars.
at with nonstick spray.
For the filling: in a
Prepare your jars and lids for canning. This recipe makes approximately 8 cups
For the rhubarb and raspberry jam, place all ingredients and 1/
b>rhubarb and sugar in a large heavy pot and let stand for
Cut rhubarb in small chunks.
Sprinkle with sugar; stir well and let set overnight.
Next morning, cook rhubarb mixture for 4 minutes; add pineapple and cook for 10 minutes.
Add strawberry Jell-O; mix well.
Pour into hot jars.
Seal with Parowax.
Combine strawberries, rhubarb, lemon juice and pectin in a large saucepot.
Bring to a boil over high heat.
Add sugar, stirring until dissolved. Return to a rolling boil.
Boil hard 1 minute, stirring constantly.
Remove from heat.
Skim foam if necessary.
Ladle hot jam into hot jars, leaving 1/4 inch headspace.
Adjust two-piece caps.
Process 10 minutes in water bath.
Dice rhubarb and place in pan over
Mix together strawberries, rhubarb, sugar, flour, and egg.
Place a pie crust in a prepared 9-inch glass pie plate. Sprinkle lightly with sugar to prevent sogginess.
Add strawberry-rhubarb mixture. Cover with vented top pie crust.
Flute the edges to seal and cut off excess pie crust.
Bake at 425 degrees F for 20 minutes. Reduce heat to 350 degrees F and continue baking for another 30 minutes. Pie is done when crust is a light golden brown.
Serve warm with vanilla ice cream, if desired.
Mix together the rhubarb, pineapple and sugar; let stand for 30 minutes.
Bring mixture slowly to boil; cook for 12 minutes, stirring constantly.
Remove from heat; stir in strawberry jello (dry); mix until dissolved.
Pour into jelly jars.
Freezes well or keep in refrigerator.
Makes approximately 1 pint.
In a large kettle, combine strawberries, rhubarb, sugar and pineapple.
Bring to a boil; reduce heat and simmer for 20 minutes.
Remove from the heat;
stir in gelatin until dissolved. Pour into jars or frozen containers, leaving 1/2-inch headspace. Top with lids; refrigerate or freeze.
Mix the rhubarb and sugar together until it's juicy.
Bring to a boil and boil 12 minutes.
Remove from heat and add 1 large package strawberry Jell-O.
Bottle in canning jars.
Process in boiling water for 5 minutes.
Boil together rhubarb, sugar and water for 10 minutes.
Take off stove and add pineapple and jello.
Pour into sterile jars and lids.
Seal.
Heat oven to 400\u00b0 F.
In an ungreased 9x9 inches pan, mix strawberry, rhubarb and 1/2 cup sugar.
Take to the oven, uncovered, for 15 minutes.
In a medium bowl, mix flour, baking powder, salt and 2 tablespoons sugar.
Combine oil and milk in a small bowl. Pour it all at once into flour mixture. Stir with a few strokes.
Spoon batter over the fruit.
Mix 2 tbsp sugar and 1 tsp cinnamon. Sprinkle on top.
Bake for 20 - 25 minutes.
Serve warm.
Mix rhubarb, sugar and lemon juice.
Let mixture stand overnight.
Mix in large pot the strawberry jello and water. Bring to a boil.
Add rhubarb sugar mixture.
Heat until boiling and boil until rhubarb is soft (about 3 or 4 minutes or longer). Pour into containers and freeze.
Cook
the rhubarb with a little water
for
5
minutes, then drain.
Add the sugar; boil this for 15 minutes.
Add the Jell-O, then the crushed pineapple with juice.
Cook for about 5 minutes. Put in jelly jars.
owl, stir together the strawberries, rhubarb, 1 1/3 cup of