Name: Strawberry Rhubarb Pie Filling
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 3 cups rhubarb (sliced into roughly 1/2 inch pieces); 2 3/4 cups strawberries (chopped); 1/3 cup sugar; 1/3 cup packed brown sugar; 1/4 cup cornstarch; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 2 tablespoons lemon juice; 1 tablespoon salted butter

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Have you ever wondered how a simple combination of strawberries and rhubarb can create a pie filling that evokes nostalgia and delight? Strawberry rhubarb pie filling is not just a summer classic; it’s a celebration of flavors that balances sweet and tart. In today’s post, we will explore how to create this delightful filling at home, transforming your desserts into something memorable.

Embarking on a culinary journey with strawberry rhubarb pie filling is as easy as it is rewarding. Let’s dive in!

Ingredients Needed

To make the perfect strawberry rhubarb pie filling, you’ll be needing the following ingredients:

3 cups rhubarb (sliced into roughly 1/2 inch pieces): Rhubarb adds a tartness that complements the sweetness of strawberries.
2 3/4 cups strawberries (chopped): Fresh strawberries bring a burst of sweetness and vibrant color.
1/3 cup sugar: This granulated sugar helps balance the tartness of the rhubarb.
1/3 cup packed brown sugar: Adds depth and a slight molasses flavor, enhancing the overall taste.
1/4 cup cornstarch: Essential for thickening the filling, giving it that desired texture.
1/4 teaspoon salt: A small amount enhances the sweetness and balances flavors.
1 teaspoon vanilla extract: Adds warmth and a hint of complexity.
2 tablespoons lemon juice: Brightens the flavors, ensuring the filling isn’t overly sweet.
1 tablespoon salted butter: Provides a rich mouthfeel, making the filling luscious.

Timing

This recipe requires a total of about 30 to 40 minutes, with 10 minutes for preparation and 20 to 30 minutes for cooking. This is about 20% less time than the average pie filling recipe, making it quick and efficient for busy bakers.

How to Make Strawberry Rhubarb Pie Filling

Step 1: Combine Ingredients

Add all of the ingredients into a medium-sized pot. I used my KitchenAid ceramic pot, which helps prevent sticking. Stir it all together to ensure that the strawberries and rhubarb are well coated in the sugars.

Step 2: Cook Over Medium Heat

Mix together and cook over medium heat for 5-10 minutes, stirring often. Keep an eye on it so it doesn’t burn to the bottom. The goal here is to begin releasing the juices from the fruit.

Step 3: Simmer the Mixture

For another 5-10 minutes, bring the heat down to a gentle simmer. This allows the flavors to meld beautifully together. Stir occasionally.

Step 4: Assess the Texture

It’s ready when the rhubarb is soft and the mixture has thickened. This is your sign that you have achieved the perfect filling consistency for your strawberry rhubarb pie!

Nutritional Information

Per serving (1/4 cup), this strawberry rhubarb pie filling contains approximately:

Calories: 100
Total Fat: 1g
Saturated Fat: 0g
Sodium: 2mg
Total Carbohydrates: 25g
Dietary Fiber: 2g
Sugars: 16g
Protein: 1g

Not only is this filling delicious, but it also offers some nutritional benefits, such as dietary fiber from the rhubarb and strawberries.

Healthier Alternatives for Strawberry Rhubarb Pie Filling

If you’re looking to lighten up the recipe, consider the following swaps:

Replace granulated sugar with honey or maple syrup to reduce processed sugar content.
Use a sugar substitute like stevia for a zero-calorie option.
Substitute cornstarch with arrowroot powder for a gluten-free option.
Consider using a combination of frozen strawberries and rhubarb if fresh isn’t available; they can also work wonderfully in this recipe.

Serving Suggestions

The versatility of strawberry rhubarb pie filling extends beyond the pie crust:

Serve it warm over pancakes or waffles for a brunch treat.
Spoon it over vanilla ice cream for a quick dessert.
Use it as a topping for yogurt or cottage cheese for a healthy snack.
Incorporate it in pastries or tarts for a delightful twist.

Common Mistakes to Avoid

Cooking strawberry rhubarb pie filling is straightforward, but here are some common pitfalls to watch out for:

Not measuring ingredients accurately: This can lead to inconsistency in flavor and texture.
Skipping the thickener: Leaving out cornstarch can result in a runny filling.
Overcooking the rhubarb: This can lead to mushy textures; aim for a soft but not disintegrated rhubarb.

Storing Tips for Strawberry Rhubarb Pie Filling

Leftovers can be stored easily!

Refrigeration: Store in an airtight container in the refrigerator for up to five days.
Freezing: Freeze in a freezer-safe container or ice cube trays for up to three months. This way, you can enjoy this filling any time of the year.

Conclusion

Creating your own strawberry rhubarb pie filling doesn’t just elevate your pies; it also brings a wonderful homemade flavor to every dish. The balance of sweet and tart is a culinary delight that has stood the test of time. I encourage you to try this recipe, and don’t forget to share your experiences or variations in the comments below!

Frequently Asked Questions

Can I make the filling ahead of time?

Yes, you can prepare the filling up to three days in advance and store it in the refrigerator before using it.

Can I use frozen fruit?

Absolutely! Just be sure to thaw and drain any excess liquid from frozen fruits before cooking.

How do I thicken the filling if it’s too runny?

If your filling ends up too runny after cooking, mix a tablespoon of cornstarch with cold water to create a slurry, then stir it into the filling while it’s still on the heat.

Can I use different fruits?

Yes! Feel free to experiment with other fruits like blueberries or peaches to create your custom pie filling. Mixing different fruits can lead to exciting new flavors!

Embark on this delicious journey today, and transform your desserts with this strawberry rhubarb pie filling recipe. Enjoy the delightful blend of flavors and let your baking shine!