Description

Indulge in the delightful flavors of homemade Strawberry Rhubarb Pie Filling, crafted with fresh strawberries and tangy rhubarb. This versatile recipe offers two easy methods: a no-cook option for those busy days and a quick cooked version that takes just five minutes. Perfect for elevating your favorite desserts, this filling balances sweetness with a zesty twist, making it ideal for pies, pancakes, or even as a topping for ice cream. Enjoy the vibrant taste of spring with this lightly sweetened treat that has the perfect consistency—neither too thick nor too runny.

Ingredients

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⅔ cup sugar (adjustable)
3 tsp corn starch
1 lb rhubarb (chopped)
1 lb whole strawberries (hulled and cut)
1 Tbsp lemon juice

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Instructions

For the no-cook filling, combine chopped strawberries and rhubarb in a large bowl. In a small bowl, mix sugar and corn starch, then add to the fruit along with lemon juice. Toss well and use as desired.
For the cooked filling, place mixed fruit in a pot over medium heat. Gradually increase heat while stirring until boiling. Cook until thickened (about 5 minutes), then remove from heat.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Cook/Cooked
Cuisine: American

Nutrition

Serving Size: 1/2 cup (120g)
Calories: 120
Sugar: 26g
Sodium: 5mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: <1g
Cholesterol: 0mg