This is a very special recipe! In that fact that, if made with fresh ingredients, it can only be made in a very short season. This Strawberry Rhubarb Preserve recipe uses a secret ingredient, HOT Hatch Green Chile Peppers! YUM!
This recipe is perfectly sweet with a kick of heat. Perfect on toast, Pancakes, waffles, Deep Fried Monte Cristo Sandwiches, and over Ice cream. Those are just a few excellent ways to use this Hatch Green Chile Strawberry Rhubarb Preserve. But I'm positive you creative folks can come up with some other ideas as well.
Strawberry Rhubarb ANYTHING!
First and foremost, the combination of Strawberries and Rhubarb is the perfect mixture. I grew up picking and eating fresh Rhubarb straight outta my Grandpa's garden, on his farm in Davey, Nebraska. While it looks like red celery, which I HATE raw celery, this was deliciously sweet and tart.
Then you add the strawberry element to this?! I'm Like WHAAAT?!
The first time I remember having Strawberry Rhubarb Pie was at Village Inn in Omaha, Ne. I was seriously blown away at how fantastic the filling was that I wanted that on everything. Here we are, 30 years later and I believe I've created the topping I've been missing this whole time!
Simply by adding Hatch Green Chile's!
Lets get to Cookin'
This recipe is really super simple!
On Medium heat and in a medium sauce pan combine Orange Juice, Cornstarch, and Vanilla Extract. Allow the mixture to come to a boil.
Reduce the heat to medium-low and add the chopped Strawberries, Rhubarb, and Roasted Hatch Green Chile's. Stir occasionally for about 10 minutes or until the fruits and veggies are tender.
Now, you'll want to take a potato masher and mash up the fruits and veggies. Leave some chunks in there. It adds to the consistency, presentation, and overall flavor.
Lastly, stir in the Red Food Coloring and serve hot or cold, whichever you prefer.
Strawberry Rhubarb Preserve Recipe
- ½ Cup Orange Juice
- ⅔ Cup White Sugar
- 5 teaspoon Cornstarch
- 1 ½ teaspoon teaspoon Vanilla Extract
- 1.5 lbs Fresh Strawberries-diced
- 1.5 lbs Rhubarb-chopped
- 2 teaspoon Red Food Coloring
- 2 Fresh Roasted Hot Hatch Green Chiles- Diced and seeded
- Chop and Dice Strawberries, Rhubarb, and Roasted Hatch Green Chiles.
- Combine Orange Juice, Cornstarch, and Vanilla Extract. Allow the mixture to come to a boil on medium heat in a medium saucepan.
- Add chopped Strawberries, Rhubarb, and Roasted Hatch Green Chile's.
- Reduce heat to medium-low.
- Stir occasionally for about 10 minutes or until the fruits and veggies are tender.
- Turn heat low and mash with potato masher.
- Serve Hot or Cold.
While it may be hard to find fresh Rhubarb and Hatch Green chiles throughout the year, this is the perfect recipe to start your canning journey.
This Strawberry Rhubarb Preserve Recipe is fantastic with so many things and the flavor is perfect year round, especially with the added spice!
Let me know in the comments what you think and would love to hear new ideas of ways to serve this!
Thank you for reading,
I can’t believe I found a recipe after searching strawberry, rhubarb, hatch pepper! I’m about to make my version using your confidence and enthusiasm. My strawberries and rhubarb came from the remains of a shrub I made. The hatch peppers were frozen. So now I’ll add some preserved orange and see what I get! It sounds delicious! I’m so excited! Great minds think alike!
It is seriously so good! It's like the spice is at the end and while surprising if you don't know, it's a really nice twist. I originally made this as a dipping sauce for fried Monte Cristo Sandwiches but I have a feeling you'll find just as many uses as I have...if not more! Thanks for visiting and commenting! Hope to hear from you again soon.