Strawberry Rhubarb Filling

Recipe provided by The Red Pheasant Inn, 905 Main Street, Dennis.

Ingredients

• 1 quart strawberries,  hulled and sliced or quartered
• 2 stalks rhubarb, peeled and  sliced into ¼ inch pieces
• 1 cup sugar, split
• ½ vanilla bean, split and seeds scraped out

Directions

1. Preheat oven to 350°F.
2. Place strawberries in a bowl. Add ½ cup sugar and the vanilla bean seeds. Toss and set aside for two to three hours.
3. Place rhubarb in baking dish and toss with ½ cup sugar. Cover with foil and bake for 10-15 minutes until soft, but not mushy. Remove from oven, uncover and let cool.
4. Mix with the strawberries. Use all of the juice from the strawberries and rhubarb.

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