I finished off the last of my Rhubarb preserving this week just as Strawberries were coming into season, so I decided to overlap them into a delicious pie filling that will be all ready for pie crust whenever I need a tartly sweet treat!
|chopped red splendor|
|After cooking down the sugar, lemon juice, and Rhubarb in go the Strawberries.|
I just love the smell, taste, texture, and vibrancy of this pie filling! I didn't have a family recipe to use for this project so I turned to my New favorite recipe collection, The Ball Complete Book of Home Preserving I have about 20 recipes from there book marked to try. Wonder how long it will take to try em all? Ha!
|Just enough leftover for one. Yum!|