This Strawberry Rhubarb Pie Filling is the perfect blend of sweet strawberries and tart rhubarb, creating a harmonious balance that’s absolutely irresistible. Whether you’re baking a classic pie, topping a crisp, or even spooning it over ice cream, this vibrant filling is a celebration of seasonal produce and timeless flavors. With its glossy texture and juicy bursts of fruit, it’s sure to become a favorite for spring and summer desserts. Let’s get mixing!
Why You’ll Love This Recipe
- Sweet & Tangy Balance: The natural sweetness of strawberries pairs perfectly with the bright tang of rhubarb.
- Versatile: Use as a pie filling, in hand pies, turnovers, crisps, or even as a dessert topping.
- Easy to Make: Just a few simple steps to transform fresh (or frozen) ingredients into a luscious filling.
- Seasonal Delight: Perfect for enjoying the best of spring and summer produce.
Ingredients You’ll Need
- 4 cups sliced fresh or frozen strawberries (hulled and halved)
- 2 cups sliced fresh or frozen rhubarb (cut into 1/2-inch pieces)
- 1 cup granulated sugar (adjust based on tartness of rhubarb)
- 1/4 cup cornstarch (to thicken the filling)
- 1 tbsp lemon juice (enhances the fruit flavors)
- Optional: 1/2 tsp vanilla extract or almond extract for added depth
- Optional: 1/4 tsp ground cinnamon or nutmeg for warmth
Step-by-Step Instructions
1. Prep the Ingredients
- Wash, hull, and slice the strawberries into halves or quarters, depending on their size.
- Trim the ends of the rhubarb stalks and cut them into 1/2-inch pieces.
- If using frozen fruit, let it thaw slightly but keep it firm enough to prevent excess moisture.
2. Combine the Ingredients
- In a large mixing bowl, toss the sliced strawberries and rhubarb with the sugar, cornstarch, and lemon juice until evenly coated.
- Add optional flavorings like vanilla extract, almond extract, or spices if desired. Mix gently to combine.
3. Cook the Filling (Optional for Pre-Thickening)
- If you prefer a thicker filling before adding it to your pie crust, transfer the mixture to a saucepan.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble (about 5–7 minutes).
- Remove from heat and let cool slightly before using. Alternatively, skip this step and let the filling thicken while baking.
4. Assemble Your Dessert
- For a pie: Pour the filling into a prepared pie crust, top with a second crust or lattice, and bake according to your pie recipe instructions.
- For crisps or crumbles: Spread the filling in a baking dish, top with your favorite streusel mixture, and bake until bubbly and golden.
- For hand pies or turnovers: Spoon the filling onto dough rounds, fold, seal, and bake until golden brown.
Baking Tips for Success
- Adjust Sweetness: Taste your rhubarb—if it’s particularly tart, increase the sugar slightly. Conversely, reduce sugar if your strawberries are very sweet.
