Strawberry Rhubarb Pie Filling

Makes 1

batch

Ingredients:

3 cup {366 g}

rhubarb, sliced into roughly 1/2 inch pieces

2 3/4 cup {418 g}

strawberries, chopped

1/3 cup {67 g}

sugar

1/3 cup {48 g}

packed brown sugar

1/4 cup {32 g}

cornstarch

1/4 tsp {0.7 g}

salt

1 tsp {4.3 g}

vanilla extract

2 TBL {30 g}

lemon juice

1 TBL {0.0 g}

salted butter

Directions:

Add all of the ingredients into a medium sized pot. I used my KitchenAid ceramic pot [9] so it didn’t stick badly to the bottom.

Mix together and cook over medium heat for 5-10 minutes, stirring often so it doesn’t burn to the bottom.

For another 5-10 minutes, bring the heat to simmer.

It’s ready when the rhubarb is soft.