Stovetop Strawberry Rhubarb Pie Filling
Great for pies, as a fruit crumble, over ice cream, in yogurt.
3 cups rhubarb, sliced into roughly 1/2 inch pieces
2 ¾ cups strawberries, chopped
1/3 cup organic sugar, Sugar Alternatives
1/3 cup packed brown sugar or coconut palm sugar
1/4 cup cornstarch
1/4 tsp salt
1 tsp vanilla extract
2 Tb lemon juice
1 Tb salted butter
- Add all of the ingredients into a medium sized pot.
- Mix together and cook over medium heat for 5-10 minutes, stirring often so it doesn’t burn.
- For another 5-10 minutes, bring the heat to simmer.
- It’s ready when the rhubarb is soft.