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 1/2-inch pieces
2 3/4 cups strawberries, chopped
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/4 cup cornstarch
1/4 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: 1/8 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
