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–+ servings
strawberry rhubarb filling in a square pan

Strawberry Rhubarb Pie Filling (2 Ways: No-Cook and Easy 5 Minute Cooked Recipe)

Course Dressings, Sauces, Syrups & Toppings
Cuisine British
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings 1 pie's worth of filling
Calories 780
Author Christina Conte
A foolproof recipe for strawberry rhubarb pie filling that's lightly sweetened, and not too thick or too runny.

Ingredients

  • ⅔ cup sugar (more or less as desired)
  • 3 tsp corn starch
  • 1 lb rhubarb (chopped)
  • 1 lb whole strawberries (hulled and cut into pieces about the same size as the rhubarb)
  • 1 Tbsp lemon juice
US Customary - Metric

Instructions

Raw strawberry rhubarb pie filling:

  • Put the chopped fruit into a large bowl. Mix the corn starch and sugar in a small bowl.
  • Toss the sugar mixture into the chopped strawberries and rhubarb along with the lemon juice.
  • Use as required in your pie, cobbler, crisp, crumble or other baked goods. (CONTINUE BELOW FOR COOKED FILLING RECIPE.)

Cooked strawberry rhubarb pie filling:

  • Place the mixture into a pot over medium heat, then increase as the fruit begins to cook.
  • Bring to a boil and stir gently until the corn starch thickens the sauce and then remove from heat immediately. Do not cook for more than a few minutes.
  • Use as desired, such as a topping for pancakes, desserts, cheesecake, ice cream, etc. Refrigerate any leftovers.

Notes

  • Adjust the sweetness by increasing or decreasing the sugar.

Nutrition

Serving: 1 pie (filling) | Calories: 780kcal | Carbohydrates: 195g | Protein: 7g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 25mg | Potassium: 2019mg | Fiber: 17g | Sugar: 161g | Vitamin A: 518IU | Vitamin C: 309mg | Calcium: 465mg | Iron: 3mg
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