Why You’ll Love This Recipe
This recipe offers a balanced blend of sweet and tart flavors, with a thickened consistency that holds up well in pies. The addition of lemon juice brightens the overall taste, while the vanilla extract adds a subtle depth. It's a quick and easy filling to prepare, making it a go-to choice for a classic strawberry rhubarb pie.
Ingredients
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3 cups rhubarb, sliced into ½-inch pieces
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2 ¾ cups strawberries, chopped
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⅓ cup granulated sugar
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⅓ cup packed brown sugar
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¼ cup cornstarch
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¼ teaspoon salt
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1 teaspoon vanilla extract
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2 tablespoons lemon juice
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1 tablespoon salted butter
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
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In a medium-sized pot, combine the rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, salt, lemon juice, and vanilla extract.
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Cook over medium heat for 5–10 minutes, stirring frequently, until the fruit releases its juices.
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Reduce the heat to a simmer and continue to cook for another 5–10 minutes, stirring occasionally, until the mixture thickens and the rhubarb becomes tender.
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Remove from heat and stir in the butter until melted and fully incorporated.
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Allow the filling to cool before using it in your pie.
Servings and timing
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Servings: Approximately 8 servings (based on a 9-inch pie)
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Preparation Time: 10 minutes
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Cooking Time: 20–30 minutes
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Total Time: 30–40 minutes
Variations
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Sugar Substitutes: Replace granulated sugar with honey or maple syrup for a natural sweetener.
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Gluten-Free Option: Use arrowroot powder instead of cornstarch to thicken the filling.
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Flavor Enhancements: Add a pinch of ground cinnamon or nutmeg for added warmth.
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Texture Twist: Incorporate a crumble topping made from oats, flour, and butter for a rustic finish.
Storage/Reheating
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Refrigeration: Store the cooled pie filling in an airtight container in the refrigerator for up to 5 days.
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Freezing: Freeze the filling in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before using.
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Reheating: To reheat, warm the filling gently on the stovetop over low heat, stirring occasionally until heated through.
FAQs
How do I prevent my strawberry rhubarb pie from being runny?
Ensure you use the correct amount of cornstarch to thicken the filling. If the filling is too runny, you can cook it a bit longer to reduce the liquid.
Can I use frozen strawberries and rhubarb for this filling?
Yes, frozen fruits can be used. Just ensure they are thawed and drained well to remove excess moisture before using.
Is it necessary to cook the filling before placing it in the pie crust?
Cooking the filling helps to thicken it and meld the flavors. It's recommended to cook the filling before adding it to the crust.
Can I make this filling ahead of time?
Absolutely! The filling can be prepared in advance and stored in the refrigerator for up to 5 days or frozen for up to 3 months.
What type of pie crust works best with this filling?
A classic double-crust pie or a lattice crust complements this filling beautifully. Ensure the crust is pre-baked if using a no-bake method.
Can I add other fruits to this filling?
Yes, fruits like blueberries or raspberries can be added for a mixed berry twist. Adjust the sugar accordingly to balance the sweetness.
How do I know when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbling through the vents in the crust.
Should I let the pie cool before slicing?
Yes, allowing the pie to cool for at least 4 hours helps the filling set, making it easier to slice.
Can I use this filling for other desserts?
Absolutely! This filling works wonderfully in crisps, crumbles, tarts, or served over ice cream or yogurt.
Conclusion
This strawberry rhubarb pie filling is a delightful blend of sweet and tart flavors, perfect for any occasion. Its versatility allows for various adaptations to suit personal preferences. Whether enjoyed in a classic pie or as a topping for other desserts, it's sure to be a hit.
Delicious Strawberry Rhubarb Pie Filling
A delightful strawberry rhubarb pie filling balancing sweet strawberries with tart rhubarb, thickened to perfection with lemon and vanilla accents.
- Prep Time: 10 minutes
- Cook Time: 20–30 minutes
- Total Time: 30–40 minutes
- Yield: Approximately 8 servings (9-inch pie)
- Category: Dessert
- Method: Stovetop cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 cups rhubarb, sliced into ½-inch pieces
2 ¾ cups strawberries, chopped
⅓ cup granulated sugar
⅓ cup packed brown sugar
¼ cup cornstarch
¼ teaspoon salt
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon salted butter
Instructions
- In a medium-sized pot, combine rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, salt, lemon juice, and vanilla extract.
- Cook over medium heat for 5–10 minutes, stirring frequently, until the fruit releases its juices.
- Reduce heat to a simmer and cook another 5–10 minutes, stirring occasionally, until mixture thickens and rhubarb is tender.
- Remove from heat and stir in butter until melted and fully incorporated.
- Allow the filling to cool before using in your pie.
Notes
- Use honey or maple syrup as sugar substitutes for natural sweetness.
- Replace cornstarch with arrowroot powder for a gluten-free version.
- Add ground cinnamon or nutmeg for added warmth in flavor.
- Incorporate a crumble topping with oats, flour, and butter for texture variation.
- Store refrigerated up to 5 days or freeze up to 3 months.
- Thaw frozen filling overnight in refrigerator before use.
- Reheat gently on stovetop over low heat, stirring occasionally.
Nutrition
- Serving Size: ⅛ of filling (approx.)
- Calories: 120
- Sugar: 18g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg
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