Description
Introducing the Strawberry Rhubarb Pie Filling, a delectable blend of sweet strawberries and tangy rhubarb that transforms any dessert into an impressive treat. This versatile filling can be made using two quick methods: a no-cook option for those busy weeknights or a speedy cooked version ready in just five minutes. Perfect for pies, cobblers, or served atop pancakes and ice cream, this recipe is bound to become a staple in your kitchen. Customize the sweetness to fit your taste and enjoy the delightful balance of flavors in every bite.
Ingredients
Scale
- ⅔ cup sugar (adjustable)
- 3 tsp corn starch
- 1 lb rhubarb (chopped)
- 1 lb strawberries (hulled and cut)
- 1 Tbsp lemon juice
Instructions
- For the raw filling: In a large bowl, combine chopped rhubarb and strawberries. In a small bowl, mix sugar and corn starch; add this mixture along with lemon juice to the fruit and toss well.
- For the cooked filling: Place the fruit mixture in a pot over medium heat. Stir gently while bringing it to a boil until thickened (about 3-5 minutes). Remove from heat immediately.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 80
- Sugar: 18g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: <1g
- Cholesterol: 0mg