Strawberry Rhubarb Pie Filling (Print Version)
Sweet-tart strawberry and rhubarb filling prepared two ways: raw for baking into pies or quick-cooked for topping desserts.
# Ingredients:
01 -
2/3 cup sugar
02 -
3 teaspoons corn starch
03 -
1 pound rhubarb, chopped
04 -
1 pound strawberries, hulled and cut into pieces the same size as the rhubarb
05 -
1 tablespoon lemon juice
# Steps to Follow:
01 -
Place the chopped fruit into a large bowl. Mix the corn starch and sugar in a small bowl. Toss the sugar mixture into the chopped strawberries and rhubarb along with the lemon juice. Use as required in your baked goods.
02 -
Place the mixture into a pot over medium heat. Increase heat as the fruit begins to cook. Bring to a boil and stir gently until the sauce thickens, then remove from heat immediately. Do not cook for more than a few minutes. Use as desired or refrigerate leftovers.
# Additional Notes:
01 -
Adjust the sweetness by increasing or decreasing the sugar.