Healthy Strawberry Rhubarb Pie Filling

Why You’ll Love This Recipe

1. Quick Prep: Ready in just 20–35 minutes—perfect for spontaneous baking.

2. Flavor Harmony: Sweet strawberries and tart rhubarb are perfectly balanced with a splash of lemon juice.

3. Make-Ahead Friendly: Prep it ahead and store in the fridge or freezer.

4. Simple Ingredients: No complicated steps or additives—just pure, fruity goodness.

5. Versatile: Works beautifully in pies, crisps, tarts, and more.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 cups rhubarb, cut into ½-inch pieces

• 3 cups strawberries, diced into ½-inch pieces

• 1 cup white sugar

• ¼ cup cornflour (cornstarch)

• ½ teaspoon coarse salt

• 2 tablespoons fresh lemon juice

• 1 teaspoon vanilla essence

• 1 tablespoon unsalted butter

Directions

1. Combine Ingredients: In a heavy-bottomed saucepan or Dutch oven, combine rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice.

2. Cook the Fruit: Set the pan over medium heat and stir frequently for 5–10 minutes to break down the fruit and blend the flavors.

3. Simmer Until Soft: Reduce heat to a low simmer and cook for another 5–10 minutes, stirring often, until the rhubarb is soft and the mixture thickens.

4. Add Final Touches: Remove from heat and stir in vanilla essence and butter until melted and fully combined.

5. Cool Before Using: Let the filling cool completely before using it in your pie or dessert.

Servings and Timing

• Servings: Enough for one standard 9-inch pie

• Prep Time: 10–15 minutes

• Cook Time: 10–20 minutes

• Total Time: 20–35 minutes

Variations

• Use Brown Sugar: Swap half the white sugar with brown sugar for a deeper flavor.

• Alternative Citrus: Lime or orange juice can replace lemon juice for a unique twist.

• Thickener Swap: Use ½ cup all-purpose flour or 3 tbsp instant tapioca instead of cornflour.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 5 days.

• Freezer: Freeze in a pie-sized portion for up to 3 months. Thaw in the fridge overnight before use.

• To Thicken Post-Thaw: If watery, simmer gently for a few minutes to reduce.

FAQs

1. Can I use frozen rhubarb and strawberries?

Yes, just thaw and drain both before using to avoid excess liquid.

2. How do I know when the filling is thick enough?

It should bubble and coat a spoon, with no visible raw starch.

3. Can I reduce the sugar?

Yes, reduce by ¼ cup if your strawberries are particularly sweet.

4. Do I need to peel the rhubarb?

Only if it’s especially stringy—otherwise, slicing into small pieces is sufficient.

5. Is lemon juice necessary?

Yes, it balances the sweetness and enhances the fruit flavor.

6. Can I use this in desserts other than pie?

Absolutely! Try it in crisps, tarts, or as a topping for yogurt and pancakes.

7. Can I make this filling ahead of time?

Yes, it stores well in the fridge or freezer for future use.

8. Why add butter at the end?

It enriches the flavor and gives the filling a glossy finish.

9. Can I skip the vanilla?

Yes, but it adds a nice aromatic touch to the filling.

10. How do I keep the pie from being runny?

Be precise with thickener measurements and make sure the mixture simmers long enough.

Conclusion

This Healthy Strawberry Rhubarb Pie Filling delivers on flavor, texture, and ease. It’s the perfect way to showcase spring and summer fruit—ideal for classic pies or creative dessert twists. Keep a batch in the fridge or freezer and be ready for delicious baking anytime!