Difference between revisions of "Strawberry Rhubarb Filling"
From Corbin Recipe Index
(Created page with "From the kitchen of Dawn Corbin<br> '''Ingredients'''<br> 4-5 c. rhubarb, cut into 1" pieces<br> 2 quarts cut up strawberries<br> 1¼c. sugar<br> 1/3 c. flour<br> '''Direction...") |
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| − | From the kitchen of Dawn Corbin<br> | + | ''From the kitchen of Dawn Corbin''<br> |
'''Ingredients'''<br> | '''Ingredients'''<br> | ||
4-5 c. rhubarb, cut into 1" pieces<br> | 4-5 c. rhubarb, cut into 1" pieces<br> | ||
Latest revision as of 16:43, 23 August 2015
From the kitchen of Dawn Corbin
Ingredients
4-5 c. rhubarb, cut into 1" pieces
2 quarts cut up strawberries
1¼c. sugar
1/3 c. flour
Directions
Clean and cup up rhubarb, cook over low heat just till tender, add strawberries and stir over low heat about 1 minute. Add sugar and stir till dissolved, gradually add flour stirring as you add it. When it gets thick and bubbly remove from heat. Use in Crumb cake recipe instead of canned pie filling. If using frozen berries or rhubarb adjust time accordingly, fruit should be tender but don't over cook. Or frozen fruit can be thawed completely before starting.
