Strawberry-Rhubarb Filling

Cuisine, May 1979

30 minutes — 4 cups

Ingredients

4	cup	fresh rhubarb (or frozen unsweetened rhubarb, thawed and drained – sliced)
1	pint	fresh strawberries (sliced)
1	cup	sugar
4		egg yolks
1⁄2	cup	all-purpose flour
1⁄2	teaspoon	ground cinnamon
1⁄4	teaspoon	ground nutmeg

Instructions

Cook rhubarb uncovered in medium-size saucepan over medium heat, stirring occasionally, until rhubarb is soft and all liquid has evaporated, about 10 minutes. Add strawberries and sugar; cook, stirring constantly, until strawberries are soft and sugar is dissolved about 5 minutes; cool. Stir in remaining ingredients.