Strawberry Rhubarb Filling Two Ways

This homemade strawberry rhubarb pie filling brings together the perfect balance of sweet strawberries and tangy rhubarb in a versatile recipe that can be prepared two different ways. Whether you prefer a raw filling for baking into pies or a quick cooked version for topping desserts, this recipe delivers incredible flavor with minimal effort.

I first made this recipe when my neighbor shared an abundance of rhubarb from her garden, and it quickly became my signature dessert contribution for summer gatherings. The way the strawberries and rhubarb complement each other creates a nostalgic flavor that everyone recognizes and loves.

Ingredients

• Sugar: Adds necessary sweetness to balance the tartness of rhubarb. Adjust according to your preference and the natural sweetness of your strawberries.
• Corn starch: Serves as the perfect thickening agent that gives your filling that ideal consistency without an artificial taste.
• Rhubarb: Provides that distinctive tangy flavor that makes this filling special. Look for firm stalks with vibrant color for the best flavor.
• Strawberries: Contribute natural sweetness and beautiful color. Choose ripe but firm berries for best results.
• Lemon juice: Brightens all the flavors and helps preserve the filling's color. Fresh is best but bottled works in a pinch.

Step-by-Step Instructions

Prepare the Fruit:

For the raw filling, begin by washing and chopping your rhubarb into even pieces about half an inch thick. Hull your strawberries and cut them into similar sized pieces as the rhubarb to ensure even cooking. The uniform size is crucial for consistent texture in your final product.

Mix the Dry Ingredients:

Combine the sugar and cornstarch in a separate small bowl until well integrated. This prevents clumping of the cornstarch when it meets the moisture from the fruit. The sugar also helps distribute the cornstarch evenly throughout the filling.

Combine Everything:

Gently toss the fruit with the sugar mixture and lemon juice until every piece is well coated. The sugar will begin drawing moisture from the fruit almost immediately, creating the beginning of that wonderful syrupy texture.

For Cooked Filling:

Transfer the mixture to a pot over medium heat. As the fruit begins to soften and release juices, you can increase the heat slightly. Stir gently but consistently to prevent sticking or burning. When the mixture comes to a boil and thickens from the cornstarch activation, remove from heat immediately. The entire cooking process should take no more than 4 minutes.

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The secret to this filling is respecting the rhubarb. My grandmother always told me that rhubarb should never be overcooked or it loses its distinct character. That advice has served me well with this recipe, as the brief cooking time for the cooked version preserves both the texture and the bright tangy flavor that makes rhubarb so special.

Seasonal Considerations

Spring and early summer offer the best rhubarb and strawberries for this recipe. During peak season, the natural sweetness of strawberries allows you to reduce the sugar slightly. If making this filling in off-seasons, you might need to increase the sugar slightly to compensate for less sweet strawberries. Frozen rhubarb and strawberries work wonderfully in this recipe during winter months. Just be aware that frozen fruit releases more liquid, so you might need to increase the cornstarch slightly for the cooked version.

Storage and Preservation

The raw filling can be prepared and stored in the refrigerator for 1-2 days before baking into your favorite dessert. The cooked filling keeps beautifully in the refrigerator for up to a week in an airtight container. For longer storage, this filling freezes exceptionally well. Portion it into freezer safe containers or even ice cube trays for smaller servings, and it will keep for up to 3 months. Thaw overnight in the refrigerator before using.

Serving Suggestions

Beyond the classic strawberry rhubarb pie, this versatile filling shines in numerous applications. Layer it with Greek yogurt and granola for a breakfast parfait. Warm the cooked version slightly and drizzle over vanilla ice cream or pound cake for an elevated dessert. Use it as a filling for crepes or as a topping for cheesecake. It also makes a wonderful addition to overnight oats for a fruity breakfast option.

Recipe FAQs

→ Can I use frozen strawberries and rhubarb?

Yes, frozen fruit works well for both methods. Thaw completely and drain excess liquid before measuring. For the cooked version, you may need to adjust the cornstarch slightly if the fruit releases more liquid.

→ How long does this filling keep in the refrigerator?

Both versions keep well for 3-4 days when stored in an airtight container in the refrigerator. The cooked version may last slightly longer due to the heating process.

→ Can I substitute the cornstarch with another thickener?

Yes, you can substitute with tapioca starch (same amount), flour (use 2 tablespoons instead of 3 teaspoons cornstarch), or ClearJel (same amount). Each will provide slightly different thickness and clarity.

→ Is it necessary to add lemon juice?

The lemon juice brightens the flavor and helps preserve the color of the filling. While not strictly necessary, it significantly improves the taste balance and is highly recommended.

→ Can I can or freeze this filling for longer storage?

The cooked version can be frozen for up to 3 months in freezer-safe containers. For canning, you would need to follow proper water bath canning procedures and possibly adjust the recipe to ensure safe acidity levels.

→ How do I know when the cooked filling is done?

The filling is done when it has come to a boil, thickened noticeably, and coats the back of a spoon. This typically takes just 3-4 minutes after reaching a boil. Be careful not to overcook as this can break down the fruit too much.