Strawberry Rhubarb Filling

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


  • 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



  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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