Description
A simple strawberry rhubarb pie filling made two ways: no-cook or quick cooked for perfect balance and texture.
Ingredients
Scale
- ⅔ cup sugar
- 3 teaspoons cornstarch
- 1 lb rhubarb, chopped
- 1 lb strawberries, hulled and chopped
- 1 tablespoon lemon juice
Instructions
- Wash and chop strawberries and rhubarb evenly
- Mix sugar and cornstarch in a small bowl
- Combine fruit with sugar mixture and lemon juice
- For raw filling use immediately in desserts
- For cooked filling place mixture in saucepan over medium heat
- Increase heat and bring to a gentle boil while stirring
- Cook until thickened about 4 minutes
- Remove from heat immediately and cool slightly before use
Notes
- Adjust sugar to taste depending on tartness
- Do not overcook to avoid runny texture
- Store leftovers in refrigerator up to 4 days
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 780
- Sugar: 161
- Sodium: 25
- Fat: 3
- Saturated Fat: 0.3
- Unsaturated Fat: 1.4
- Trans Fat: 0
- Carbohydrates: 195
- Fiber: 17
- Protein: 7
- Cholesterol: 0