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Strawberry Rhubarb Pie Filling
Strawberry rhubarb pie filling
is the perfect combination of tart and sweet that will make your next summer desert a family favorite.
Course
Dessert
Cuisine
American
Keyword
rhubarb recipes, strawberry pie filling, strawberry rhubarb pie filling, summer pies
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
1
batch
Calories
114
kcal
Author
The Bewitchin Kitchen
Ingredients
3
cups
rhubarb
sliced into roughly 1/2 inch pieces
2 3/4
cups
strawberries
chopped
1/3
cup
sugar
1/3
cup
packed brown sugar
1/4
cup
cornstarch
1/4
teaspoon
salt
1
tsp
vanilla extract
2
tbsps
lemon juice
1
tbsp
salted butter
US Customary
-
Metric
Instructions
Add all of the ingredients into a medium sized pot. I used my KitchenAid
ceramic pot
so it didn't stick badly to the bottom.
Mix together and cook over medium heat for 5-10 minutes, stirring often so it doesn't burn to the bottom.
For another 5-10 minutes, bring the heat to simmer.
It's ready when the rhubarb is soft.
Notes
If you find that it's getting too thick, add water (like I do in the video).
Nutrition
Serving:
1
/8th of batch
|
Calories:
114
kcal
|
Carbohydrates:
27.9
g
|
Protein:
1
g
|
Fat:
0.9
g
|
Saturated Fat:
0.4
g
|
Cholesterol:
1.3
mg
|
Sodium:
81.8
mg
|
Fiber:
2
g
|
Sugar:
18.6
g