Description

We’re highlighting one of our favorite combos — Strawberries and rhubarb in this sweet summertime pie filling recipe. We all know that strawberry and rhubarb go together like chocolate and peanut butter or mozzarella and sweet summer tomatoes. It’s a classic combination that works so well together — the tartness of the rhubarb plus the sweetness of summer strawberries makes a delicious pie filling that can be used to top your favorite no-bake cream cheese pies, cheesecakes, ice cream, or even yogurt. For those of you who have never tasted rhubarb, it tastes a little bit like a slightly under-ripe pear and a sour apple combined. It has a great flavor and deserves a spot in your kitchen while it’s in season.

Ingredients

Scale

10 ounces rhubarb (about 2 3/4 cup), chopped or sliced (275g)
14 ounces strawberries (2 cups), chopped (400g)
1 cup pure cane sugar, or granulated sugar (200g)
2 teaspoons key lime juice, freshly squeezed (or regular lime juice) (12g)
2 tablespoon cornstarch (20g)

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Instructions

Cook the fruit mixture. Place strawberries, rhubarb, lime juice, and sugar into a saucepot and cook over medium heat just until sugar is dissolved and the fruit releases some of its juices (after just about 2 minutes of cooking). Remove from heat and pour off approximately 1/4 to 1/2 cup of the juice mixture and place it into a small prep bowl. *At this point, you may cook the pie filling a few more minutes for a softer rhubarb around 5-7 more minutes, or until desired consistency.
Prepare the cornstarch slurry. Add the cornstarch to the bowl with the fruit juice and use a fork or the back of a spoon to mash and stir the cornstarch into the fruit juice until no visible lumps remain; set aside.
Add the cornstarch slurry to the fruit. Heat the fruit mixture over medium-high heat and just before it starts to boil, add the cornstarch slurry and whisk constantly as it comes to a boil. *remember a room temperature or cold slurry going into a hot liquid = NO lumps. Reduce the heat to a simmer and continue cooking on low heat until the mixture coats the back of a spoon or about 2 minutes. Remove the pie filling from the heat and pour it into canning jars to cool completely. At this point, you may use the pie filling, or screw on a lid and refrigerate it until ready to use, Enjoy!

Notes

Adjust the amount of sugar in the strawberry-rhubarb pie filling if desired. Taste the strawberry-rhubarb mixture as it’s cooking and increase the amount of sugar or lime juice to adjust for the natural sweetness and tartness of the fruit.
Substitute lemon juice for lime juice. If you prefer your cream cheese pies to have a lemony flavor, substitute lemon juice for lime juice.
If you would like to (preserve) the strawberry-rhubarb pie filling omit the cornstarch. Substitute the cornstarch called for in the recipe and use Clearjel instead and follow the instructions provided in the packet.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Pies + Cobblers + Crostate
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/4 cup