One of my husband’s favorite things in the summer is a strawberry rhubarb pie.
Soaking the rhubarb in the sugar helps to break down the fruit and infuse some of the sweetness. Rhubarb is a very tart fruit, so you need the sugar to avoid the puckering!
The rhubarb and strawberries cook down very nicely during the boiling process. You still have nice large chunks of fruit, but they are soft and easily manageable.
The longer you boil the sugar, the thicker your preserves will be. You want to make sure to remove it from the heat when it is almost the thickness you want it to be. It will thicken as it cools.
I can not wait to use these preserves. They were so full of flavor and had the perfect consistency.
I let my husband taste a little from a spoon as I was finishing the water bath. He liked it so much that he finished the little dish!
STRAWBERRY AND RHUBARB PRESERVES
1 Quart Rhubarb, Diced
8 Cups Sugar
1 Quart Strawberries
Sprinkle sugar over rhubarb and let stand 12 hours. Bring to a boil then add strawberries. Simmer until thickened, about 15 minutes. Ladle into jars and process 15 minutes in a boiling water canner.
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