Healthy Strawberry Rhubarb Pie Filling
Healthy Strawberry Rhubarb Pie Filling is the perfect balance of tart and sweet, made with wholesome ingredients and no artificial thickeners. Whether using fresh or frozen fruit, this easy homemade filling sets beautifully and is ideal for pies, crisps, tarts, and more. A quick, fruity recipe you’ll want to make again and again!
- Prep Time: 10–15 minutes
- Cook Time: 10–20 minutes
- Total Time: 20–35 minutes
- Yield: Fills one 9-inch pie
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
Instructions
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In a heavy-bottomed saucepan or Dutch oven, combine rhubarb, strawberries, sugar, cornflour, salt, and lemon juice.
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Set over medium heat and stir frequently for 5–10 minutes to break down the fruit and start blending flavors.
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Lower the heat and simmer for another 5–10 minutes, stirring often, until the rhubarb is soft and the mixture has thickened.
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Remove from heat and stir in vanilla essence and butter until fully melted and combined.
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Let cool completely before using in pies, crisps, or other desserts.
Notes
Swap half the sugar with brown sugar for a richer, caramelized taste.
Use orange or lime juice instead of lemon for a citrus variation.
If substituting cornflour, use ½ cup all-purpose flour or 3 tablespoons instant tapioca.
For frozen fruit: thaw and drain well to avoid excess liquid.
Add the butter at the end for richness and a glossy finish.
