Introduction
Strawberry rhubarb pie filling is a delightful combination of sweet and tart flavors that offers a burst of freshness in every bite. The vibrant red strawberries blend beautifully with the tangy rhubarb, creating a filling that is perfect for pies, tarts, and even as a topping for ice cream or yogurt. This article will outline how to create this mouthwatering filling, ensuring you have everything you need for a successful dessert.
Detailed Ingredients with measures
– Strawberries (fresh or frozen) – 4 cups, sliced
– Rhubarb (fresh or frozen) – 2 cups, chopped
– Granulated sugar – 1 cup
– Cornstarch – 1/4 cup
– Ground cinnamon – 1 teaspoon
– Lemon juice – 2 tablespoons
– Salt – a pinch
Prep Time
Preparation for the strawberry rhubarb pie filling takes approximately 15 minutes. This includes washing, slicing, and measuring the ingredients to ensure everything is ready for cooking.
Cook Time, Total Time, Yield
The cooking time for the filling is around 10-15 minutes. When you combine the prep time with the cook time, the total time needed is about 25-30 minutes. This recipe yields enough filling for one 9-inch pie or two smaller desserts, making it a versatile option for your baking needs.
Detailed Directions and Instructions
Prepare the Fruit
Start by washing and hulling 4 cups of strawberries. Next, chop 2 cups of rhubarb into small pieces.
Mix the Ingredients
In a large mixing bowl, combine the chopped strawberries and rhubarb. Add 1 cup of granulated sugar, 1/4 cup of cornstarch, and 1/4 teaspoon of salt. Stir the mixture thoroughly to ensure the fruit is evenly coated with the sugar and cornstarch.
Let it Sit
Allow the fruit mixture to sit for about 15 minutes. This will enable the strawberries and rhubarb to release their juices, creating a natural syrup.
Cook the Mixture
Transfer the fruit mixture to a saucepan over medium heat. Stir occasionally and bring the mixture to a gentle boil. Continue to cook for about 5-7 minutes until the mixture thickens and bubbles.
Add Flavor
Once thickened, remove the saucepan from heat. Stir in 1 tablespoon of lemon juice and 1 teaspoon of vanilla extract for added flavor.
Cool the Filling
Let the strawberry-rhubarb pie filling cool to room temperature before using it in a pie crust or storing it in a jar.
Notes
Freezing Instructions
If you want to freeze the pie filling, allow it to cool completely, then transfer it to airtight containers or freezer bags. It can be stored in the freezer for up to 6 months.
Adjusting Sweetness
Feel free to adjust the sugar quantity according to your taste preference, especially if your strawberries are particularly sweet or tart.
Using the Filling
This filling can be used not only for pies but also for crumbles, cakes, or even served over ice cream or yogurt.
Cook techniques
Preparing Rhubarb
To prepare rhubarb for pie filling, wash the stalks thoroughly to remove any dirt. Trim the ends and cut the stalks into small, uniform pieces to ensure even cooking.
Combining Ingredients
Mix sugar, cornstarch, and a pinch of salt in a bowl before adding it to the prepared rhubarb and strawberries. This helps to evenly coat the fruit and prevent clumping.
Cooking the Filling
Cook the fruit mixture over medium heat in a saucepan. Stir regularly to prevent sticking and ensure that the sugar dissolves and the juices start to flow.
Thickening the Mixture
Allow the fruit mixture to bubble gently until it thickens. This typically takes around 5-10 minutes; the filling should be glossy and have a sauce-like consistency.
Cooling the Filling
Remove the filling from heat and let it cool completely before pouring it into a pie crust. Cooling is essential to help the filling set properly in the pie.
FAQ
Can I use frozen rhubarb and strawberries for the pie filling?
Yes, frozen rhubarb and strawberries can be used. Just ensure that they are thawed and drained of excess liquid before mixing.
How long does the strawberry rhubarb filling last?
The filling can be stored in the refrigerator for up to a week. For longer storage, consider freezing it.
What can I do if the filling is too runny?
If the filling turns out too runny, you can cook it a bit longer to reduce the liquid. Adding a little more cornstarch may also help thicken it.
Can I substitute other fruits in this recipe?
Yes, you can substitute other berries or fruits, such as blueberries or peaches, for a different flavor profile while keeping rhubarb as the base.
Is it necessary to cook the filling before putting it in the pie crust?
While it’s not strictly necessary, pre-cooking the filling helps enhance the flavors and reduces the likelihood of a soggy crust.
Conclusion
The strawberry rhubarb pie filling is a delightful blend of sweet and tart flavors that enhance any dessert. Its versatility not only makes it a favorite for traditional pies but also allows for creative uses in various dishes. With its beautiful color and unique taste, this pie filling is a perfect addition to any kitchen.
More recipes suggestions and combination
Strawberry Rhubarb Crisp
Transform your pie filling into a delicious crisp by adding a crumbly topping made of oats, flour, and brown sugar. Simply bake until golden and bubbly for a comforting dessert.
Strawberry Rhubarb Smoothie
Blend your pie filling with yogurt and ice for a refreshing smoothie that captures the essence of spring in a glass. It’s a delicious way to enjoy the flavors on-the-go.
Strawberry Rhubarb Sauce
Cook down the pie filling to create a rich sauce that can be drizzled over pancakes, waffles, or even yogurt. This versatile sauce elevates simple breakfasts or snacks.
Strawberry Rhubarb Galette
Instead of a traditional pie, use the filling in a rustic galette. This free-form pastry is easy to make and showcases the filling beautifully.
Strawberry Rhubarb Muffins
Incorporate the pie filling into a muffin batter for a fruity breakfast treat. They are perfect for brunch or as a snack any time of the day.
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