Tuesday, June 19, 2012

Strawberry Rhubarb Pie Filling

Every year I look forward
to the fresh fruit that is available.
Although Rhubarb is considered 
a vegetable...I think of it as a fruit!
I love making jam, syrup and pies
with this tangy tart gem.
I have been asked time and 
time again to share my recipe
for my Strawberry Rhubarb Pie.
Today is your lucky day!

Straw-Rhubarb Pie Filling
4 C. Fresh or Frozen Rhubarb-diced
3 C. Fresh Strawberries- diced
1/2 C. Brown Sugar
1/2 Sugar
1/4 C. Quick Cooking Tapioca 
1 tsp. Almond Extract
Dash of Nutmeg and Cinnamon

Combine all ingredients in 
sauce pan. Cook on med. heat, 
stirring continuously until thickens.
(about 6 minutes)
Pour into Jars proceed to hot water bath
for 15 minutes.
*You can also pour into prepared pie crust
and bake at 400 for 45-60 minutes.
EVERYONE likes Pie!


The Better Baker said...

Oh Yes Please! How awesome to make the filling ahead and have it ready when you want pie. YUMMERS! Love this fruity combo.

Carolina HeartStrings said...

Yum This is the perfect pie filling for the summer. Come and visit us on Friday. We are having a great giveaway. Flip flops that you will love.

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