Delicious Strawberry Rhubarb Pie Filling
A nostalgic and flavorful homemade strawberry rhubarb pie filling that brings the essence of summer to your table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 3-4 cups of pie filling (serves about 8-10) 1x
- Category: Dessert
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
- Gather all your ingredients. Rinse the strawberries and rhubarb thoroughly. Slice the rhubarb into 1/2-inch pieces and chop the strawberries.
- In a medium-sized pot, combine rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, salt, lemon juice, and vanilla extract.
- Turn on the heat to medium, stirring frequently for 5-10 minutes, until the fruit starts releasing its juices and softens.
- Reduce the heat and simmer for another 5-10 minutes, stirring occasionally, until the mixture thickens and the rhubarb is tender.
- Remove from heat and stir in butter until melted and fully combined.
- Allow the filling to cool completely before using it in your pie.
Notes
Store any unused filling in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. This filling can be made ahead of time; prepare two days in advance for convenience.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 25g
- Sodium: 10mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 5mg
