How to make a strawberry rhubarb filling?

To make the filling, combine sliced strawberries, chopped rhubarb, sugar, a thickener like cornstarch or tapioca, lemon juice, and vanilla. Toss well and let it sit before adding to the pie crust. This resting step allows the juices to start blending, creating a more flavorful filling.

How do you keep strawberry rhubarb pie from being runny?

The key is using enough thickener and allowing the pie to cool completely before slicing. Tapioca works especially well because it absorbs fruit juices without leaving a chalky taste. Cooling gives the filling time to set, making neat slices possible.

How do you thicken strawberry rhubarb pie?

Cornstarch, flour, or tapioca can be used. Many bakers prefer tapioca for its glossy finish and smooth texture. If using cornstarch, be sure to bake the pie long enough for it to activate fully.

Should you cook rhubarb before putting it in a pie?

No, you don’t need to precook rhubarb. Baking it with strawberries allows the flavors to meld naturally. However, chopping the rhubarb into even pieces ensures it cooks evenly and blends with the strawberries.

Strawberry Rhubarb Pie – A Sweet and Tangy Classic

Name: Strawberry Rhubarb Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 cups strawberries, hulled and sliced; 2 cups rhubarb, chopped; 1 cup sugar; 1/4 cup cornstarch (or instant tapioca); 1 tbsp lemon juice; 1 tsp vanilla extract; 2 pie crusts (top + bottom); 1 egg, beaten (for egg wash); 1 tbsp coarse sugar (for topping)

Description

This Strawberry Rhubarb Pie combines sweet strawberries and tart rhubarb in a flaky golden crust. A classic dessert that’s easy, timeless, and perfect for spring or summer.

Ingredients

Scale

2 cups strawberries, hulled and sliced

2 cups rhubarb, chopped

1 cup sugar

1/4 cup cornstarch (or instant tapioca)

1 tbsp lemon juice

1 tsp vanilla extract

2 pie crusts (top + bottom)

1 egg, beaten (for egg wash)

1 tbsp coarse sugar (for topping)

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Instructions

1. Preheat oven to 400°F (200°C).

2. Combine strawberries, rhubarb, sugar, cornstarch (or tapioca), lemon juice, and vanilla in a large bowl. Toss well and let sit for 10 minutes.

3. Roll out the bottom crust into a pie dish and pour filling inside.

4. Cover with top crust (lattice or full), seal edges, and brush with egg wash. Sprinkle with coarse sugar.

5. Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake 30–40 minutes more until golden and bubbling.

6. Let pie cool at least 2 hours before slicing for a set filling.

Notes

For a firmer filling, tapioca is the best thickener.

Cooling the pie before slicing is crucial to avoid runny slices.

Serve with whipped cream or vanilla ice cream.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 170mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 4g
Cholesterol: 35mg