Go Back
–+ servings
Rhubarb Pie Filling Recipe

Rhubarb Pie Filling

iamwinfred
This rhubarb pie filling is the one I come back to every single spring. It is sweet, tangy, and just thick enough to hold together in a slice without turning soupy. A little sugar, a little cornstarch, and a short simmer on the stovetop is really all it takes to tame its sharp tartness into something jammy and irresistible.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 110 kcal

Equipment

  • Sharp chef's knife
  • Cutting board
  • Large mixing bowl
  • Medium saucepan Enameled recommended
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons

Ingredients
  

  • 2 pounds fresh rhubarb about 900g, trimmed and chopped into 1/2-inch pieces
  • 1 cup granulated sugar 200g, adjust to taste
  • 1/4 cup cornstarch 30g
  • 2 tablespoons fresh lemon juice 30ml
  • 1/4 teaspoon ground cinnamon optional
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter 28g, cut into small pieces
  • 1 teaspoon vanilla extract 5ml

Instructions
 

  • Wash rhubarb stalks, trim leafy tops and woody ends, then chop into 1/2-inch pieces.
  • In a small bowl, whisk together sugar, cornstarch, cinnamon, and salt until combined.
  • Pour dry mixture over rhubarb, add lemon juice, and toss to coat evenly. Let sit for 10-15 minutes to draw out juices.
  • Transfer mixture to a saucepan and cook over medium heat for 8-10 minutes, stirring frequently, until glossy and thickened.
  • Remove from heat, stir in butter and vanilla until fully incorporated. Cool before using or storing.

Notes

  • Choose firm, brightly colored rhubarb stalks for the best flavor. Limp or dull stalks tend to be less flavorful.
  • Do not skip the resting step after tossing rhubarb with sugar — it helps draw out excess liquid for a thicker filling.
  • Stir constantly once the mixture hits the heat to prevent scorching, as sugar-based fillings burn easily.
  • Let the filling cool before pouring it into a raw pie shell to avoid a soggy bottom crust.
  • Taste before baking and add a touch more sugar if your rhubarb is especially tart.
  • Use a glass or ceramic bowl for tossing the rhubarb, as acidity can react with certain metals and leave a metallic taste.
  • If your rhubarb releases a lot of liquid during resting, drain off a couple of tablespoons before cooking so the filling thickens faster.
  • Refrigerate cooled filling in an airtight container for up to 4 days, or freeze for up to 3 months.
  • For a strawberry rhubarb variation, swap half the rhubarb for sliced strawberries.

Nutrition

Serving: 1sliceCalories: 110kcalCarbohydrates: 23gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 5mgSodium: 50mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 4IUVitamin C: 8mgCalcium: 4mgIron: 2mg
Keyword freezer friendly, homemade pie filling, rhubarb pie filling, spring dessert
Tried this recipe?Let us know how it was!