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Strawberry Rhubarb Pie Filling

Strawberry Rhubarb Pie Filling

iamwinfred
Sweet strawberries and tart rhubarb simmer together into a thick, jammy filling that sets up perfectly every single time. This stovetop version comes together in under twenty minutes and can be used right away or frozen for later, making it the ultimate spring staple.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 6 cups
Calories 110 kcal

Equipment

  • Heavy-bottomed saucepan or Dutch oven Large, such as a Le Creuset Enameled Cast Iron Dutch Oven
  • Cutting board
  • Sharp knife
  • Measuring cups
  • Measuring spoons
  • Wooden spoon or heat-safe spatula
  • Zester or microplane Optional, for lemon zest
  • Airtight glass storage containers or freezer bags For storing the finished filling

Ingredients
  

  • 4 cups rhubarb about 1 lb or 450g, trimmed and chopped into 1/2-inch pieces
  • 4 cups fresh strawberries about 1.5 lbs or 680g, hulled and sliced
  • 1 1/4 cups granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest optional
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter cut into small pieces

Instructions
 

  • Rinse, pat dry, and trim the rhubarb, discarding any leaves. Slice into 1/2-inch pieces. Rinse, hull, and slice the strawberries to a similar size.
  • In a large bowl, toss the prepared fruit together. In a separate bowl, whisk the sugar, cornstarch, and salt. Sprinkle over the fruit and toss to coat. Let sit for 10 minutes.
  • Transfer the fruit and any collected juices to a heavy-bottomed saucepan. Stir in the lemon juice and zest. Cook over medium heat, stirring frequently, for 5-7 minutes until bubbling and thickened.
  • Remove from heat and stir in the vanilla and butter until melted. Let cool in the pan for 15-20 minutes before using or storing.

Notes

  • Choosing fruit: Select rhubarb stalks that are firm and crisp, not limp or soft. For the best flavor, use ripe, in-season strawberries.
  • Resting step: Do not skip the 10-minute rest after tossing the fruit with sugar. This draws out the juices needed to cook the filling evenly.
  • Prevent scorching: Stir often while cooking to prevent the sugar from sticking or scorching on the bottom of the pan.
  • Avoid soggy crust: Let the filling cool completely before adding it to an unbaked pie crust to ensure the crust stays flaky.
  • Adjusting thickness: If your filling looks too thin after cooking, mix 1 teaspoon of cornstarch with 2 teaspoons of cold water and stir it in, then simmer for another minute.
  • Variation ideas: Swap vanilla for almond extract, add a pinch of cinnamon or ginger, or use orange juice and zest instead of lemon for a different flavor profile.
  • Using frozen fruit: You can use frozen strawberries and rhubarb. Thaw and drain any excess liquid before tossing with the sugar mixture.
  • Storage: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Thaw overnight in the refrigerator before using.

Nutrition

Serving: 0.5cupCalories: 110kcalCarbohydrates: 26gProtein: 1gFat: 1gSaturated Fat: 0.5gCholesterol: 2mgSodium: 45mgPotassium: 120mgFiber: 2gSugar: 20gVitamin A: 1IUVitamin C: 35mgCalcium: 2mgIron: 2mg
Keyword freezer friendly filling, fruit pie filling, homemade pie filling, spring dessert, strawberry rhubarb pie filling
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