Strawberry rhubarb pie filling recipe. Originally i was going to use sally s baking addiction s recipe for strawberry rhubarb pie and simply cook it down but i ended up changing the ingredients slightly and the cooking method so mid way through the simmering process i opted to bust out my dslr aka. Add strawberries and chopped rhubarb. Preheat oven to 400 degrees f 200 degrees c. Step 2 in a large bowl mix flour and sugar.

Stir frequently and deeply to avoid scorching. Mix the rhubarb strawberries sugar tapioca flour zest and juice of lemon dash of cinnamon and vanilla. The full ingredient list and recipe instructions are available in the printable recipe card below mix well and cook over medium heat for 5 10 minutes. Now it s turned into the turnovers a strawberry rhubarb yogurt parfait and this recipe for strawberry rhubarb pie filling. Stir in prepared strawberries bring back to the boil then turn heat off.

Then remove the cover and reduce to a gentle simmer for 10 to 15 minutes until the rhubarb pieces are soft. Rhubarb is know for pie filling cakes crumble jams jellies and much much more. Fill pie shell with fruit. Winning rhubarb strawberry pie while being raised on a farm i often ate rhubarb so it s natural for me to use it in a pie. If you don t have the exact amount of strawberries or rhubarb that you need it s fine to add less strawberries or less rhubarb just make sure that you have a total of 10 cups of fruit.

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These two little secrets helped this recipe win top honors at the 2013 iowa state fair. 5 cups strawberries sliced. Cover and bring to a boil. Start by adding the rhubarb strawberries sugar cornstarch salt and lemon juice to a heavy bottomed saucepan or dutch oven. Dot the top of the filling.

I prefer to use lard for the flaky pie crust and thin red rhubarb stalks for the filling. Canning strawberry rhubarb pie filling is one method for preserving this tart stalk and believe me this method is worthy enough to every stalk on hand. 5 cups rhubarb diced. Delightful on its own and even better with a scoop of cold vanilla ice cream strawberry rhubarb pie is practically impossible not to like. Mix well in a large bowl and pour out into chilled crust.

The flaky buttery crust gives way to a tart and jammy filling making for a not too sweet dessert that tingles every taste bud. However the harvest should be enjoyed year round and the only way to do so is by preserving it. Strawberry rhubarb pie filling. Toss rhubarb and strawberries with sugar cornstarch spices and salt to coat. The flaky buttery crust gives way to a tart and jammy filling making for a not too sweet dessert that tingles every taste bud.

Toss rhubarb and strawberries with sugar cornstarch spices and salt to coat. I prefer to use lard for the flaky pie crust and thin red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 iowa state fair. Then remove the cover and reduce to a gentle simmer for 10 to 15 minutes until the rhubarb pieces are soft. Stir frequently and deeply to avoid scorching.

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