Strawberry-Rhubarb Pie Filling
Yield: 1 pie
BRING to boil
- 6 oz apple juice concentrate frozen, about 1/2 can
- 2/3 cup water
- 2 Tbsp cornstarch
- 2 cups rhubarb chopped (increase as desired)
- 3 cups strawberries
- 1/2 tsp vanilla
- 1 pinch salt
PUT apple juice concentrate, water and cornstarch into a kettle and mix.
ADD rhubarb and bring to a boil.
BOIL 1-2 minutes, stirring constantly.
ADD frozen strawberries, vanilla, and salt and simmer until strawberries are thawed (if frozen).
POUR into prebaked pie crust or cool slightly before spreading over cheesecake.
CHILL several hours or overnight before serving, to allow it to thicken.
If you don’t have rhubarb, increase the strawberries, instead. 🙂