August 23, 2012

Rhubarb Cranberry Apricot Pie Filling

On the Menu Today~
Rhubarb Cranberry Apricot Pie Filling

This fruit filling is a nice mixture of sweet and tart.
The next time a recipe calls for a fruit filling, give this a try or
the next time a recipe calls for rhubarb, use this filling recipe.

Rhubarb Cranberry Apricot Filling
is a multi-purpose fruit filling.
Great to use in pies, bars, coffee cakes or
any recipe that calls for rhubarb.

An added bonus...
This is a freezer recipe..
No jars or canner required.

Rhubarb Cranberry Apricot Pie Filling

  • 2 cups fresh or frozen chopped rhubarb
  • 2 cups fresh or frozen whole cranberries
  • 2 cups fresh apricots pitted and chopped
  • 1 cup sugar
  • 1/2 cup cranberry juice
  • 2 tablespoons lime juice
  • 2 tablespoons clear-gel starch
Cooking Directions
  1. In a medium saucepan combine rhubarb, cranberries, apricots, sugar, cranberry juice, lime juice and clear gel starch. Bring to a boil, reduce heat. simmer on medium low for 10 minutes, stirring constantly until mixture is thickened. Remove from heat. Set aside to cool. 
  2. Recipe makes 6 cups of filling. If you don't plan on using the filling right away, you can freeze it. Pour cooled filling into gallon size, ziplock freezer/storage bags. Name and date bag. Squeeze out air and lay flat in the freezer. Freeze for 6 months or up to one year.
Rhubarb, Cranberry, ApricotBars, Filling

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