Strawberry rhubarb pie filling recipe. This simple recipe goes great in parfaits, turnovers and pie!
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Strawberry Rhubarb Pie Filling

This simple recipe goes great in parfaits, turnovers, and pie!
Course Dessert
Cuisine American
Keyword rhubarb recipes, strawberry pie filling, strawberry rhubarb pie filling, summer pies
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 batch
Calories 114kcal
Author Randa Derkson

Ingredients

  • 3 cups rhubarb sliced into roughly 1/2 inch pieces
  • 2 3/4 cups strawberries chopped
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 tsp vanilla extract
  • 2 tbsps lemon juice
  • 1 tbsp salted butter

Instructions

  • Add all of the ingredients into a medium sized pot. I used my KitchenAid ceramic pot so it didn't stick badly to the bottom.
  • Mix together and cook over medium heat for 5-10 minutes, stirring often so it doesn't burn to the bottom.
  • For another 5-10 minutes, bring the heat to simmer.
  • It's ready when the rhubarb is soft.

Video

Notes

If you find that it's getting too thick, add water (like I do in the video).

Nutrition

Serving: 1/8th of batch | Calories: 114kcal | Carbohydrates: 27.9g | Protein: 1g | Fat: 0.9g | Saturated Fat: 0.4g | Cholesterol: 1.3mg | Sodium: 81.8mg | Fiber: 2g | Sugar: 18.6g