Description
A foolproof recipe for strawberry rhubarb pie filling that is lightly sweetened and perfectly balanced—not too thick and not too runny—offering two preparation methods: a no-cook version for quick use and an easy 5-minute cooked version to thicken the filling. Ideal for pies, cobblers, crisps, crumbles, and as a versatile dessert topping.
Ingredients
Ingredients
- ⅔ cup sugar (more or less as desired)
- 3 tsp corn starch
- 1 lb rhubarb, chopped
- 1 lb whole strawberries, hulled and cut into pieces about the same size as the rhubarb
- 1 Tbsp lemon juice
Instructions
- Prepare the raw filling: Put the chopped rhubarb and cut strawberries into a large bowl. In a small bowl, mix the corn starch and sugar. Toss the sugar mixture into the chopped fruit along with the lemon juice, gently combining. This mixture can be used directly as pie filling or in any baked desserts like cobblers, crisps, or crumbles.
- Cook the filling: Transfer the mixture into a pot and place over medium heat. As the fruit begins cooking, increase the heat to bring the mixture to a boil. Stir gently and continuously until the corn starch thickens the sauce, which should take just a few minutes. Remove from heat immediately to avoid overcooking. This warm cooked filling is excellent as a topping for pancakes, desserts, cheesecakes, or ice cream. Refrigerate any leftovers.
Notes
- Adjust the sweetness by increasing or decreasing the sugar according to taste and the natural sweetness of your fruit.
- The raw filling works well in baked dishes, while the cooked version is perfect for toppings and smoother consistency.
- Ensure not to overcook the filling to maintain the fresh fruit texture and prevent starch from clumping.
- Use a pot with a heavy bottom for even heat distribution when cooking.
- Store leftover filling in an airtight container in the refrigerator for up to one week.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Dessert Filling
- Method: Stovetop
- Cuisine: American
