Both strawberries and rhubarb are over-abundant at the local farmer’s market right now. They grow at the same time, so it’s a pretty natural combination. Things that are in season at the same time, often taste delicious together, too. This recipe will make enough filling for a pie, a large cobbler, to eat over ice cream and oatmeal for weeks, to keep you in spring flavours once the season has passed… OK, so do what you will with it, but also expect to see recipes popping up using this filling on The Leafy Cauldron over the next little while.
This is what I chose to do with the first local strawberries of the season.
Strawberry Rhubarb Filling
Makes 4 cups
3 cups sliced strawberries
3 cups sliced rhubarb
1/4 cup all-purpose gluten-free flour
1 cup granulated sugar
Combine all ingredients in a large skillet or sauce pan and toss to combine. Cook over medium high heat until it comes to a soft bubble, reduce heat to low and let simmer for about 20 minutes, until it comes together in a glorious light red mess.