Description

Rhubarb pie filling is the perfect balance of sweet and tangy, bringing a burst of fresh flavor to your baked goods. It’s a versatile filling that can be used in pies, tarts, crisps, or even as a topping for cakes and ice cream.

Ingredients

4 cups chopped rhubarb (fresh or frozen)

1 1/4 cups granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

1/4 teaspoon ground cinnamon (optional)

1 teaspoon vanilla extract

1 tablespoon lemon juice (optional)

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Instructions

In a medium saucepan, combine the rhubarb, sugar, cornstarch, salt, and cinnamon (if using).
Cook over medium heat, stirring occasionally, until the mixture starts to bubble and thicken (about 5-10 minutes).
Once the filling has thickened, remove from heat and stir in the vanilla extract and lemon juice (if using).
Allow the filling to cool before adding it to your prepared pie crust.

Notes

Spices: Add a pinch of nutmeg, ginger, or cardamom for extra flavor depth.
Strawberry-Rhubarb: Mix in fresh or frozen strawberries (about 1 cup) for a classic strawberry-rhubarb twist.
Orange Zest: Add a teaspoon of orange zest for a citrusy zing.
Sugar Substitutes: For a lower-sugar version, try substituting the sugar with honey, maple syrup, or a sugar substitute like stevia.

Prep Time: 10 minutes
Cook Time: 10-15 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/8 pie
Calories: 120
Sugar: 25g
Sodium: 25mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg