Description
Experience the delightful fusion of sweet strawberries and tart rhubarb with this easy-to-make Strawberry Rhubarb Pie Filling. Perfect for any occasion, this recipe offers two simple methods: a no-cook option that takes just 5 minutes and a quick cooked version ready in about 4 minutes. This filling is incredibly versatile—ideal for classic pies, as a topping on pancakes, or even swirled into cheesecake batter. With its vibrant flavors, it can elevate your desserts year-round, whether you’re hosting summer picnics or cozy winter get-togethers. Plus, you can easily adjust the sweetness to fit your preferences. Enjoy the homemade goodness of fresh ingredients while skipping store-bought alternatives!
Ingredients
Scale
- ⅔ cup sugar
- 3 tsp corn starch
- 1 lb rhubarb (chopped)
- 1 lb strawberries (hulled and chopped)
- 1 Tbsp lemon juice
Instructions
- For the No-Cook Filling: In a large bowl, combine chopped strawberries and rhubarb. In a small bowl, mix sugar and corn starch; toss into fruit with lemon juice until well combined.
- For the Cooked Filling: Place fruit mixture in a pot over medium heat. Gradually increase heat, stirring until boiling. Once thickened, remove from heat.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Dessert
- Method: No-Cook/Cooked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 28g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg