One of my favorite flavor combinations is strawberry and rhubarb, which is why I love this Strawberry Rhubarb Pie Filling Recipe. It's easy to make and has a variety of tasty uses.
Course Breakfast, Dessert
Cuisine American
Keyword pie, pie filling, rhubarb, strawberry rhubarb
Add the rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice to a heavy-bottomed saucepan or Dutch oven.
Mix well and cook over medium heat for 5-10 minutes. Stir often as this mixture can burn if left unattended.
Reduce the heat to simmer and continue to cook, while stirring, for another 5-10 minutes. The filling is done when the rhubarb is soft. Remove from heat and stir in the vanilla extract and butter until the latter is melted and both are incorporated.
Allow the mixture to cool. This pie filling can be stored in the refrigerator for up to 5 days.
Notes
If the mixture is too thick for your liking, you can thin it with a splash of water while cooking. I typically don't feel the need to add water, but this will depend on the variety of rhubarb and how recently it was harvested.I have not frozen this pie filling, so I'm not sure if freezing will alter its texture or flavor.