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Raspberry Rhubarb Filling

Raspberry Rhubarb Filling

This raspberry rhubarb filling is a delightful way to showcase summer's bounty and utilize leftover fruit.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine American, French
Servings 1 ¾ cups
Calories 53 kcal

Equipment

  • medium pot

Ingredients
  

  • 4 cups chopped rhubarb
  • 1 cup raspberries
  • ¾ cup sugar
  • 3 tablespoons water
  • 1 teaspoon lemon juice

Instructions
 

  • 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.

Notes

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.

Nutrition

Serving: 1¾ cupsCalories: 53kcalCarbohydrates: 13gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 2mgPotassium: 114mgFiber: 1gSugar: 11gVitamin A: 38IUVitamin C: 5mgCalcium: 32mgIron: 1mg
Keyword allergy free, Easy, quick, raspberry filling, summer
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