Strawberry-Rhubarb Pie Filling
A vibrant and tart strawberry-rhubarb filling perfect for pies, combining fresh fruit flavors with a sweet, tender crust that appeals to fruit lovers and dessert enthusiasts.
Ingredients
Instructions
- Mix all ingredients together in a bowl.
- Pour the mixture into the bottom crust.
- Dot with butter and place the top crust over the filling.
- Vent the top crust, flute the edges, and sprinkle with sugar.
- Bake at 425°F for 40 to 50 minutes until golden and bubbling.
Tips & Substitutions
For a more complex flavor, consider adding a pinch of cinnamon or nutmeg to the filling. You can substitute the flour with cornstarch for a gluten-free option. If rhubarb is hard to find, try using additional strawberries or a mix of berries instead. Always taste the filling before baking to adjust the sweetness according to your preference.
Serving Suggestions
Serve this delicious strawberry-rhubarb pie with a scoop of vanilla ice cream for a classic pairing. It also goes well with whipped cream or a dollop of yogurt for a lighter option. For a unique twist, try serving it alongside Aunt Hulda'S Salad Dressing as a refreshing contrast.
Storage & Reheating
Store any leftover pie filling in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop or microwave until heated through. If you have leftover pie, it can be stored similarly and reheated for a delicious dessert later.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry-Rhubarb Pie Filling contains roughly 658 calories, with 15g protein, 149g carbohydrates, and 2g fat. It is an excellent source of vitamin C (50% of the Daily Value), iron (35% of the Daily Value), and dietary fiber (34% of the Daily Value), and a good source of calcium and potassium. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen strawberries and rhubarb for this recipe?
Yes, frozen strawberries and rhubarb can be used, but be sure to thaw and drain any excess liquid before mixing with the sugar and flour. This will help prevent a soggy pie. You may need to adjust the sugar depending on the sweetness of the frozen fruit.
How do I know when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbling throughout. You can also check by inserting a knife into the filling; it should come out hot. If the crust browns too quickly, cover the edges with foil to prevent burning.
Can I prepare the filling ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. Just remember to mix it well before using, as the ingredients may settle. This can save you time on baking day and enhance the flavors as they meld together.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).