Strawberry Rhubarb Pie Filling
A perfectly balanced Strawberry Rhubarb Pie Filling that captures spring’s essence with tender rhubarb stalks and sweet strawberries, gently thickened and enhanced with warm vanilla and a hint of cinnamon for remarkable depth.
Ingredients
- 3 cups rhubarb trimmed and cut into ½-inch pieces (about 1 pound)
- 2 cups fresh strawberries hulled and quartered (about 1 pint)
- 1 cup granulated sugar adjust to taste depending on fruit sweetness
- 3 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of salt
- 1 tablespoon butter optional, adds richness
Instructions
- Prepare the fruit: Wash rhubarb stalks thoroughly and trim off all leaves (they’re toxic!) and ends. Cut into ½-inch pieces. Hull strawberries and quarter them, ensuring they’re roughly the same size as your rhubarb pieces for even cooking.
- Combine dry ingredients: In a small bowl, mix together sugar, cornstarch, cinnamon, and salt until well combined. This prevents cornstarch clumps in your filling.
- Mix everything in the pot: Add rhubarb, strawberries, and the sugar mixture to a heavy-bottomed saucepan. Stir well to coat all fruit pieces evenly with the sugar mixture.
- Let it sit briefly: Allow the fruit to sit with the sugar mixture for about 5 minutes. This will draw out some juices and help prevent scorching when you begin cooking.
- Cook the mixture: Place the saucepan over medium heat and add lemon juice. Stir frequently as the mixture comes to a simmer. You’ll notice the fruit beginning to release its juices.
- Simmer until thickened: Once simmering, reduce heat to medium-low and continue cooking for 8-10 minutes, stirring constantly to prevent burning. The filling is ready when the rhubarb is tender but not falling apart and the mixture has thickened enough to coat the back of a spoon.
- Add finishing touches: Remove from heat and stir in vanilla extract and butter (if using). The residual heat will melt the butter and incorporate the vanilla throughout the filling.
- Cool before using: Allow the filling to cool completely if using in a baked pie. For a no-bake application, cool to room temperature, then refrigerate until needed.
Notes
- The filling will thicken further as it cools, so don’t worry if it seems slightly loose when hot.
- For a deeper flavor, try using brown sugar for up to half of the granulated sugar.
- This filling freezes beautifully for up to 3 months in airtight containers.
- If using frozen rhubarb, don’t thaw it first—add it frozen and increase cooking time by about 2 minutes.
- For a smoother texture, you can puree about ¼ of the finished filling and mix it back in.
- The filling keeps refrigerated for up to 5 days, making it perfect for make-ahead pie preparation.