Description
A balanced blend of sweet strawberries and tart rhubarb, perfect for pies, crisps, and other desserts. This homemade pie filling offers a vibrant flavor with a thick, custard-like consistency.
Ingredients
4 cups fresh strawberries, hulled and sliced
3 cups fresh rhubarb, chopped
¾ to 1 cup granulated sugar or maple syrup
3 tablespoons cornstarch or arrowroot powder
1 tablespoon lemon juice or lime juice
1 teaspoon vanilla extract
Optional: ½ teaspoon cinnamon
Instructions
Wash and slice strawberries; remove rhubarb stems and chop.
In a large bowl, combine strawberries, rhubarb, and sugar. Let sit 10 minutes.
Stir in cornstarch, lemon juice, and vanilla extract (if using) until well blended.
Optional: Add cinnamon for warmth.
Transfer to a pot and cook over medium heat, stirring frequently, until thickened (5-10 minutes). Cool slightly and use in desired desserts.
Notes
For frozen fruit, thaw and drain before using.
Store leftovers in an airtight container in the fridge for up to 5 days.
Use in pies, hand pies, or crumbles for versatile dessert options.
- Prep Time: 30
- Cook Time: 60
- Category: DESSERTS
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 10g
- Sodium: 100mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg