Strawberry-Rhubarb Filling

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30 minutes 4 cups Print RecipeEmail Recipe


4cupfresh rhubarb (or frozen unsweetened rhubarb, thawed and drained – sliced)
1pintfresh strawberries (sliced)
4 egg yolks
1⁄2cupall-purpose flour
1⁄2teaspoonground cinnamon
1⁄4teaspoonground nutmeg


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.

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