Wayne Gisslen

Strawberry Rhubarb Pie Filling

Preparation info
  • Yield:

    10 lb

    (large)
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Ingredients U.S. Metric
Rhubarb, f

Method

Procedure

  1. Place the rhubarb, sugar, and water in a heavy saucepan. Cover and set over low heat. Bring to a simmer. The sugar will help draw juices out of the rhubarb. Simmer until the rhubarb is soft and the sugar is dissolved.
  2. Beat the egg yolks with the cream until well mixed. Add the cornstarch and stir until evenly blended.
  3. Remove the rh