Ingredients
Scale
- 2/3 cup sugar (adjust to taste)
- 3 tsp cornstarch
- 1 lb rhubarb, chopped
- 1 lb strawberries, hulled and cut into pieces
- 1 Tbsp lemon juice
Instructions
- Raw Filling: Place chopped rhubarb and strawberries in a large bowl.
- In a small bowl, mix sugar and cornstarch.
- Toss the sugar mixture with the fruit and add lemon juice. Mix well.
- Use immediately for pies, crisps, cobblers, or other desserts.
- Cooked Filling: Transfer mixture to a pot over medium heat.
- Increase heat slightly as fruit begins to release juices.
- Bring to a boil, stirring gently until thickened.
- Remove from heat immediately (do not overcook).
- Use as filling or as a topping for desserts like pancakes or ice cream. Refrigerate leftovers.
Notes
- Adjust sweetness by increasing or decreasing sugar.
- Do not overcook the filling to prevent it from becoming too thick.
- Great for pies, cheesecakes, pancakes, and more.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Dessert
- Method: No-Cook / Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pie filling
- Calories: 780 kcal
- Sugar: 161 g
- Sodium: 25 mg
- Fat: 3 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.4 g
- Trans Fat: 0 g
- Carbohydrates: 195 g
- Fiber: 17 g
- Protein: 7 g
- Cholesterol: 0 mg