Delicious Strawberry Rhubarb Pie Filling
A perfect sweet-tart filling that captures the essence of late spring, combining tender rhubarb with sweet strawberries for pies, crumbles, and desserts.
Equipment
- Saucepan
Ingredients
- 3 cups rhubarb cut into ½-inch pieces
- 2.75 cups strawberries chopped
- 0.33 cup white granulated sugar
- 0.33 cup packed brown sugar
- 0.25 cup cornstarch
- 0.25 tsp salt
- 1 tsp pure vanilla extract
- 2 tbsp fresh lemon juice
- 1 tbsp salted butter
Instructions
- Combine rhubarb and strawberries with white sugar, brown sugar, cornstarch, and salt in a large bowl.
- Let the mixture sit for 10 minutes until the fruits release their natural juices.
- Add lemon juice and transfer to a medium saucepan over medium heat.
- Simmer for 5–7 minutes, stirring occasionally, until glossy and thickened.
- Remove from heat and stir in vanilla extract and butter until melted.
- Cool completely before using or refrigerate overnight for best flavor.
Notes
For best results, use ripe strawberries and vibrant red rhubarb. This filling also works great as a topping for yogurt, pancakes, or cheesecake.