- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8 servings (enough for one 9-inch pie)
- Difficulty: Easy
Ingredients
- 3 cups fresh rhubarb, chopped into ½-inch pieces
- 3 cups fresh strawberries, hulled and sliced
- 1¼ cups granulated sugar
- ¼ cup cornstarch
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- 1 tablespoon unsalted butter (optional, for added richness)
Instructions
Step 1: Prepare the Fruit
Wash the strawberries and rhubarb thoroughly. Hull the strawberries and slice them into halves or quarters, depending on their size. Trim the rhubarb and cut it into even ½-inch pieces to ensure uniform cooking.
Step 2: Mix the Dry Ingredients
In a large saucepan, whisk together the granulated sugar, cornstarch, salt, and cinnamon if using. Mixing the dry ingredients first helps prevent lumps from forming when the fruit releases its juices.
Step 3: Add the Fruit
Add the chopped rhubarb and sliced strawberries to the saucepan. Pour in the lemon juice and vanilla extract. Stir gently until all of the fruit is evenly coated with the sugar mixture.
Step 4: Cook the Filling
Place the saucepan over medium heat. Stir frequently as the fruit begins to release its juices. After about 8 to 10 minutes, the mixture will start to simmer. Continue cooking for another 5 to 7 minutes until the filling thickens and becomes glossy.
If using butter, stir it in during the final minute of cooking for a richer flavor and smoother texture.
Step 5: Cool
Remove the saucepan from the heat and allow the filling to cool for about 30 minutes. The filling will continue to thicken as it cools.
Step 6: Use or Store
Use immediately as a pie filling or transfer the cooled mixture to an airtight container. Refrigerate until ready to use.
Tips for Success
- Choose bright red, firm strawberries for the sweetest flavor.
- Fresh rhubarb should be crisp with firm stalks.
- Avoid overcooking the filling, as strawberries can become too soft.
- If your strawberries are very sweet, reduce the sugar slightly.
- For extra brightness, add a teaspoon of lemon zest.
- Allow the filling to cool completely before using in pies to help prevent a soggy crust.
Serving Suggestions
This filling is delicious in many desserts, including:
- Traditional strawberry rhubarb pie
- Hand pies
- Turnovers
- Puff pastry desserts
- Cheesecake topping
- Pancakes and waffles
- French toast
- Yogurt parfaits
- Vanilla ice cream
- Shortcakes
Storage Instructions
Refrigerator
Store the cooled filling in an airtight container for up to 5 days.
Freezer
Transfer to freezer-safe containers or freezer bags, leaving a little room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before using.
Frequently Asked Questions
Can I use frozen fruit?
Yes. Frozen strawberries and rhubarb work well. There’s no need to thaw them first, but you may need to cook the filling a few extra minutes until it thickens.
Can I reduce the sugar?
Yes. Depending on the sweetness of your strawberries, you can reduce the sugar by about ¼ cup.
Can I make this ahead of time?
Absolutely. This recipe stores well in the refrigerator and freezer, making it ideal for preparing in advance.
Why is my filling runny?
The filling may need a few extra minutes of cooking to fully activate the cornstarch. It also thickens considerably as it cools.
Nutrition Information
Per Serving (Approximate)
- Calories: 175
- Total Fat: 1 g
- Saturated Fat: 0.5 g
- Cholesterol: 2 mg
- Sodium: 85 mg
- Carbohydrates: 43 g
- Fiber: 3 g
- Sugars: 35 g
- Protein: 1 g
- Vitamin C: 45% Daily Value
- Calcium: 4% Daily Value
- Iron: 2% Daily Value
- Potassium: 240 mg