Strawberry Rhubarb Pie Filling – No-Cook & 5-Minute Cooked Version
A foolproof recipe for strawberry rhubarb pie filling that’s lightly sweetened and has the perfect consistency—neither too thick nor too runny. Can be used raw or cooked.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Total Time: 9 minutes
- Yield: 1 pie's worth of filling 1x
- Category: Dessert
- Method: No-Cook or Quick Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2/3 cup sugar (adjust as desired)
- 3 tsp corn starch
- 1 lb rhubarb, chopped
- 1 lb strawberries, hulled and cut into pieces roughly the size of rhubarb
- 1 Tbsp lemon juice
Instructions
- For raw filling: Mix rhubarb and strawberries in a large bowl. Combine sugar and corn starch in a small bowl, then toss with fruit along with lemon juice. Use in pies, cobblers, crisps, or crumbles.
- For cooked filling: Place mixture in a pot over medium heat. Increase heat as fruit cooks, bring to a boil, and stir until corn starch thickens. Remove immediately from heat. Use as topping for pancakes, desserts, cheesecake, or ice cream. Refrigerate leftovers.
Notes
- Adjust sweetness to taste by varying sugar.
Nutrition
- Serving Size: 1 pie (filling)
- Calories: 780
- Sugar: 161 g
- Sodium: 25 mg
- Fat: 3 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.4 g
- Trans Fat: 0 g
- Carbohydrates: 195 g
- Fiber: 17 g
- Protein: 7 g
- Cholesterol: 0 mg