“This will last in the refrigerator for at least 3 weeks and is sooo delicious on a hot from the oven biscuit with butter! If you have rhubarb in your garden you will be appreciative of this easy recipe as an alternative to the classic strawberry-rhubarb pie!”
READY IN:
1hr 5mins
YIELD:
2 1/2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut rhubarb into 1/2 inch pieces. Hull strawberries and cut in half.
  2. Place rhubarb, strawberries, sugar and lemon juice into a large heavy bottomed saucepan. Let sit for 20 minutes. Add tapioca and let sit another 20 minutes.
  3. Slowly heat mixture to a simmer and cook at a very low simmer for about 45 minutes, testing for consistency of jelly after a spoonful is refrigerated. (you may need to continue simmering until it reaches this consistency).
  4. Cool and refrigerate.

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