Description
A delicious and simple filling made from fresh strawberries and rhubarb, perfect for pies, tarts, or as a topping for ice cream.
Ingredients
Scale
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp lemon juice
Instructions
- Mix strawberries and rhubarb with sugar in a medium bowl.
- Let the fruit sit for 15 minutes to draw out the juices.
- For the no-cook method, stir in cornstarch, vanilla, salt, and lemon juice.
- Fill the pie crust with the no-cook mixture and bake as your pie recipe directs.
- For the cooked method, add strawberries, rhubarb, and sugar to a saucepan over medium heat.
- Cook for about 5 minutes until the fruit softens and juices flow.
- Stir in cornstarch, vanilla, salt, and lemon juice to thicken.
- Let the cooked filling cool to room temperature before adding to your crust.
- Use a slotted spoon or pour to add filling to pies, tarts, or jars.
Notes
For a healthier option, reduce sugar and add chia seeds for fiber. This filling can also be used over yogurt or oatmeal for breakfast.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 30g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: strawberry rhubarb, pie filling, dessert, spring recipe