Rasp-barb Tart

The Ingredients

8 rhubarb stalks (chopped)

1 jar organic strawberry preserves

1 1/2 cups frozen raspberries

1 cup brown sugar

2 tbsp butter

1 tbsp vanilla extract

1 tsp corn starch

Add all ingredients into a pot and simmer at medium heat, stirring the corn starch in slowly and making sure it is fully dissolved. The last thing you want is chunks of corn starch in the pie filling!

Note: If you have lemon, lime, or orange juice, adding acid to the mixture will cut some of the sweetness and balance the flavors out very well. I unfortunately didn't have any citrus at home to do this.

Keep the mixture on the stove at medium-high heat until it reduces to almost a syrup-like consistency. Let cool for another 20 minutes (can also be refrigerated- that can help make it more gelatinous). Add to pie crust and bake at 350 degrees for 45 minutes to 1 hour. This pie tastes delicious chilled, as the thickened filling is almost gelatinous in consistency.

Enjoy!

The simmering mixture

Pre-baking

Ready to eat