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Easy Strawberry Rhubarb Pie Filling – No-Cook or 5-Minute Cooked Version

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A foolproof recipe for strawberry rhubarb pie filling that’s lightly sweetened and not too thick or runny. Can be used raw or cooked for pies, cobblers, crisps, or as a dessert topping.

  • Total Time: 9 minutes
  • Yield: 1 pie filling

Ingredients

Scale
  • 2/3 cup sugar (adjust to taste)
  • 3 tsp cornstarch
  • 1 lb chopped rhubarb
  • 1 lb whole strawberries, hulled and cut to match rhubarb size
  • 1 tbsp lemon juice

Instructions

  1. Raw filling: combine chopped fruit in large bowl. Mix sugar and cornstarch in small bowl, then toss with fruit and lemon juice. Use as desired in pies, crisps, or crumbles.
  2. Cooked filling: place fruit mixture in pot over medium heat. Bring to boil while stirring until sauce thickens. Remove immediately. Use as topping or in desserts. Refrigerate leftovers.

Notes

  • Adjust sweetness by increasing or decreasing sugar.
  • Author: Emma
  • Prep Time: 5 minutes
  • Cook Time: 4 minutes
  • Category: Filling
  • Method: Raw or Cooked
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://www.recipebyemma.com/easy-strawberry-rhubarb-pie-filling-no-cook-or-5-minute-cooked-version/