Strawberry Rhubarb Pie Filling Easy Recipe
This Strawberry Rhubarb Pie Filling is a sweet and tangy homemade dessert base perfect for pies, tarts, and toppings, delivering vibrant flavor in under 30 minutes.
Equipment
- medium nonstick pot
Ingredients
Fruit
- 3 cups rhubarb, sliced into ½-inch pieces
- 2 ¾ cups strawberries, chopped
Sugars & Seasonings
- ⅓ cup granulated sugar
- ⅓ cup brown sugar, packed
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon salted butter
Instructions
Preparation
- Wash and prepare the fruit by slicing the rhubarb into small pieces and chopping the strawberries.
- Add the rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, salt, vanilla extract, lemon juice, and butter into a medium nonstick pot.
- Stir everything together thoroughly before turning on the heat to evenly distribute the cornstarch.
- Cook over medium heat for 5 to 10 minutes, stirring frequently to prevent sticking and burning.
- Once the mixture begins to bubble, reduce the heat to low and let it simmer for another 5 to 10 minutes.
- Continue stirring occasionally until the rhubarb softens and the filling thickens to a glossy consistency.
- If the filling becomes too thick, add a small amount of water and stir until the desired texture is reached.
- Remove from heat and allow to cool slightly before using or storing.
Notes
Use fresh, ripe strawberries and firm rhubarb for the best flavor. Cook on a gentle simmer to avoid burning the sugars. Stir frequently to prevent sticking and ensure smooth texture.
Nutrition
Serving: 1batchCalories: 114kcalCarbohydrates: 27.9gProtein: 1gFat: 0.9gSaturated Fat: 0.4gMonounsaturated Fat: 0.5gCholesterol: 1.3mgSodium: 81.8mgFiber: 2gSugar: 18.6g
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