This Strawberry Rhubarb Preserve Recipe uses a secret ingredient, HOT Hatch Green Chiles! I know it may sound a little crazy at first. But it all works perfectly together. The sweetness from the strawberries, tartness from the rhubarb, and spiciness from the Hatch chiles make for one of the most addictive jams or preserves you'll ever have.
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Why You'll Love This Recipe
This recipe is perfect on toast, Pancakes, waffles, Deep Fried Monte Cristo Sandwiches, and over Ice cream. Those are a few excellent ways to use this easy-to-make Hatch Green Chile Strawberry Rhubarb Preserve.
Another one of my favorites is to use it as a dipping sauce for Deep Fried Cheesecake!
Ingredients
Fruits: The only fruit you'll need for this recipe is Fresh Strawberries.
Vegetables: You'll need Fresh Rhubarb and Freshly Roasted Hatch Green Chiles.
Liquids: You'll need some Orange Juice, Red Food Coloring, and Pure Vanilla Extract.
Extras: Lastly, be sure to have some regular White Sugar and Cornstarch on hand.
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
Step 1: Slice the strawberries and the rhubarb and set them aside in a bowl.
Step 2: On Medium heat and in a medium saucepan, combine Orange Juice, Cornstarch, and Vanilla Extract. Allow the mixture to come to a boil.
Step 3: Reduce the heat to medium-low and add the chopped Strawberries, Rhubarb, and Roasted Hatch Green Chile. Stir occasionally for about 10 minutes or until the fruits and veggies are tender.
Stir in the Red Food Coloring.
Step 4: Mash up the fruits and veggies with a potato masher. Leave some chunks in there. It adds to the consistency, presentation, and overall flavor.
Serve hot or cold, whichever you prefer.
Expert Tips
- Use fresh fruit for this recipe. I don't recommend frozen for this preserve at all.
- Red food coloring is not 100% necessary, but it adds a nice color; otherwise, your preserve won't look as appetizing. However, this will not change the flavor profile at all.
- This can also be made in a cooking blender as more of a puree. The cornstarch will act as a thickener to make this more of a jam-like texture.
Recipe FAQs
The sourness and sweetness of the strawberries and rhubarb work perfectly in pies or as a preserve, jam, or jelly.
No. Rhubarb is low in pectin, meaning you need to hit the proper heat level to get your jams and jellies to set.
Hatch chile combined with fruits and vegetables like strawberries and rhubarb work perfectly together, adding a spice level to a sweet and sour taste. It becomes a very complex flavor profile.
More Recipes You'll Love
If you made this Hatch Green Chile Strawberry Rhubarb Preserve recipe or any other of my recipes, please leave a Star Rating and let me know your thoughts in the comments below.
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📖 Recipe
Strawberry Rhubarb Preserve Recipe
Ingredients
- 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
Instructions
- 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.
Video
Notes
- Use fresh fruit for this recipe. I don't recommend frozen for this preserve at all.
- Red food coloring is not 100% necessary, but it adds a nice color; otherwise, your preserve won't look as appetizing. However, this will not change the flavor profile at all.
- This can also be made in a cooking blender as more of a puree. The cornstarch will act as a thickener to make this more of a jam-like texture.
Leah says
Hi, Jeremy!
Have you ever canned this recipe?
Jeremy Klae says
I have not canned it yet. But i'm sure you could easily do it.
Julie says
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!
Jeremy says
Hey Julie!
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.