Raspberry Rhubarb Filling
This raspberry rhubarb filling is the perfect way to show off summer's bounty. Plus, it's a great way to use up any leftover fruit you might have. Made easily and without priority allergens.
Servings 14 oz
- 4 c chopped rhubarb
- 1 c raspberry
- 3/4 c sugar
- 3 tbsp water
- 1 tsp lemon juice
In a medium pot, add all ingredients and cook on high heat, stirring from time to time.
Once it comes to a rolling boil, cook about 5 minutes, making sure to stir often. Your rhubarb (and raspberries) will start breaking down. That's good!
Reduce heat to low and continue cooking the fruit mix for 20 minutes, until it thickens slightly and the fruit resembles jam texture.
This raspberry rhubarb filling is delicious on sliced bread, as a filling in pies, stuffed in muffins and cupcakes, in tarts, and anything you can think of where fruit belongs in a dessert!
Once filling cools, transfer it to a lidded glass jar and place in the fridge. It should last for a couple of weeks.
Make sure you use a clean spoon to scoop however much from the filling, and keep your filling in the fridge when not in use. Taking care of your filling will ensure it lasts as long as possible.
This recipe yields 1 3/4 cups filling.
Sodium: 2mg | Calcium: 32mg | Vitamin C: 5mg | Vitamin A: 38IU | Sugar: 11g | Fiber: 1g | Potassium: 114mg | Calories: 53kcal | Saturated Fat: 1g | Fat: 1g | Protein: 1g | Carbohydrates: 13g | Iron: 1mg