Strawberry-Rhubarb Pie Filling
Yield: 1 pie
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 servings
Calories 42 kcal
Ingredients
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)
ADD
- 3 cups strawberries
- 1/2 tsp vanilla
- 1 pinch salt
Instructions
-
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.
Recipe Notes
If you don’t have rhubarb, increase the strawberries, instead. 🙂
Nutrition Facts
Strawberry-Rhubarb Pie Filling
Amount Per Serving (1 slice)
Calories 42
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 8mg0%
Potassium 196mg6%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 6g7%
Protein 1g2%
Vitamin A 38IU1%
Vitamin C 43mg52%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.