why make this recipe

Rhubarb pie filling is a delightful addition to any dessert table. The vibrant tartness of rhubarb combined with sweetness makes for a perfect balance. Making your own homemade rhubarb pie filling allows you to control the sweetness and flavor profile. You can use fresh, local ingredients that offer better taste than store-bought options. This recipe is easy to follow and results in a filling that adds a homemade touch to your pies, crumbles, or even pancakes and yogurts.

There are endless ways to use this delicious pie filling, and it’s great to have on hand in your fridge or freezer. With its bright flavor and beautiful color, homemade rhubarb pie filling is not only tasty but also a fun project for when rhubarb is in season.

how to make Homemade Rhubarb Pie Filling

To make homemade rhubarb pie filling, you just need a handful of ingredients and a bit of time. Here’s how you can create this delightful pie filling from scratch.

Ingredients:

1 kg / 2.2 lb fresh rhubarb, chopped
300g / 1 1/2 cups granulated sugar
Juice of 1 lemon
2 tbsp lemon zest
3 tbsp cornstarch
120ml / 1/2 cup water
1 tsp vanilla extract
Pinch of salt

Directions:

Prepare the Rhubarb: Start by washing the fresh rhubarb thoroughly under running water to remove any dirt. After cleaning, take a sharp knife and chop the rhubarb into 1 cm pieces. This size will allow for even cooking and a nice texture in your pie filling.
Mix with Sugar: Place the chopped rhubarb into a large pot. Sprinkle the granulated sugar over the rhubarb and mix them together gently. Let the rhubarb and sugar sit for about 15 minutes. This will allow the rhubarb to release its natural juices, creating a sweet syrup.
Add Flavor: After 15 minutes, add the juice of one lemon and the lemon zest to the pot. The lemon will enhance the flavor and balance the sweetness. Don’t forget to add a small pinch of salt as it helps to bring all the flavors together.
Cook the Mixture: Turn the heat to medium and bring the mixture to a gentle simmer. Stir it occasionally to prevent the rhubarb from sticking to the pot. Cook it for around 10 to 12 minutes. You want the rhubarb to soften but still hold its shape; it should not turn into mush.
Thicken the Filling: Now, take a small bowl and whisk the cornstarch with the water until it is smooth. Pour this mixture into the pot with the rhubarb. Continue cooking for another 2 to 3 minutes while stirring constantly. This will allow the syrup to thicken and become glossy, giving your filling a beautiful texture.
Add Vanilla: After the filling has thickened, remove the pot from the heat. Stir in the vanilla extract for an extra layer of flavor. Let the filling cool down completely.
Store Properly: Once cooled, transfer the rhubarb pie filling into sterilized mason jars. Seal the jars tightly and refrigerate. You can store it in the fridge for up to two weeks, or you can freeze it for up to three months for later use.

how to serve Homemade Rhubarb Pie Filling

You can serve homemade rhubarb pie filling in many ways. The most popular choice is to use it as a filling for your favorite pie crust. You can layer it between two crusts or use it in a deep dish pie for a more traditional dessert.

If you want a simpler option, consider serving it with whipped cream or vanilla ice cream on the side. This pairing really complements the tartness of the rhubarb and adds a creaminess that balances the dish.

Another fun way to use this filling is to make a rhubarb crumble. Just spoon the filling into a baking dish, top it with your favorite crumble mixture, and bake until golden brown. It makes for a delicious dessert served warm with a scoop of ice cream.

Rhubarb pie filling is also great on pancakes, waffles, or over yogurt for a refreshing breakfast or snack.

how to store Homemade Rhubarb Pie Filling

Proper storage is key to maintaining the freshness and quality of your homemade rhubarb pie filling. If you plan to use the filling within two weeks, the refrigerator is perfect.

Refrigeration: Pour the cooled pie filling into sterilized mason jars leaving a little space at the top before sealing. Make sure the lids are tightly closed. Store in the fridge where it will stay fresh for up to 2 weeks.
Freezing: For longer storage, the filling can be frozen. To do this, pour the cooled filling into freezer-safe containers or bags. Remove as much air as possible to prevent freezer burn. Label with the date and store in the freezer. You can keep it for up to three months. When you’re ready to use it, just thaw it overnight in the refrigerator before using.

tips to make Homemade Rhubarb Pie Filling

Here are some helpful tips to ensure success with your homemade rhubarb pie filling:

Choose fresh rhubarb: Look for vibrant, bright pink to green stalks. Avoid rhubarb that is wilted or has blemishes.
Taste as you go: If you’re unsure about the sweetness, taste the filling as you cook. You can adjust by adding more sugar or lemon juice based on your preference.
Don’t skip the lemon: The lemon juice and zest add a necessary brightness that balances the tart rhubarb.
Adjust thickness: If you find your filling too thick after adding the cornstarch, you can adjust it by adding a little more water and bringing it back to a simmer.
Cool completely: Always let the filling cool completely before transferring to jars. This will prevent condensation and maintain quality when stored.

variation

There are several delicious variations you can try to enhance your homemade rhubarb pie filling:

Strawberry-Rhubarb: Combine rhubarb with strawberries for a classic twist. Simply add chopped strawberries to your rhubarb mixture when cooking. The strawberries will add sweetness and a beautiful color.
Spiced Rhubarb: Add warm spices like cinnamon or ginger to your filling for an extra layer of flavor. A pinch of nutmeg can also work wonders.
Rhubarb and Blueberry: Mixing blueberries with rhubarb creates a flavorful combination. Blueberries pair well with the tartness and also add sweetness.
Almond Flavor: Instead of vanilla extract, try adding a splash of almond extract for a nutty flavor profile.
Honey or Maple Syrup: Substitute granulated sugar with honey or maple syrup for a natural sweetener option that lends a different flavor profile to the filling.

FAQs

1. Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb instead of fresh. Just thaw it before use and strain out any excess liquid that accumulates during thawing.

2. How do I know if the rhubarb is ready?
The rhubarb should become tender but still retain some shape during cooking. Test a piece by biting into it; it should be soft but not mush.

3. Can I make this filling ahead of time?
Absolutely! You can prepare the rhubarb pie filling in advance and store it in the refrigerator for up to two weeks or freeze it for up to three months.

4. What can I do if my pie filling is too runny?
If your filling seems too runny after cooking, you can simmer it longer to reduce excess liquid. Alternatively, whisk more cornstarch with a bit of water and add it to the filling while cooking to thicken it up.

5. Is rhubarb safe to eat raw?
While rhubarb stalks can be eaten raw in small amounts, they are extremely tart. The leaves, however, are toxic and should never be consumed. Always use the stalks in your cooking.

Homemade Rhubarb Pie Filling

Author: ethanmiller
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A deliciously tart and sweet rhubarb pie filling that’s perfect for pies, crumbles, pancakes, and yogurts.

Ingredients

Scale

1 kg / 2.2 lb fresh rhubarb, chopped
300g / 1 1/2 cups granulated sugar
Juice of 1 lemon
2 tbsp lemon zest
3 tbsp cornstarch
120ml / 1/2 cup water
1 tsp vanilla extract
Pinch of salt

Instructions

Prepare the Rhubarb: Start by washing the fresh rhubarb thoroughly under running water to remove any dirt. After cleaning, chop it into 1 cm pieces.
Mix with Sugar: Place the chopped rhubarb into a pot, sprinkle sugar, and let it sit for 15 minutes.
Add Flavor: After 15 minutes, add lemon juice, lemon zest, and a pinch of salt.
Cook the Mixture: Turn on medium heat, bring to a gentle simmer, and cook for about 10 to 12 minutes.
Thicken the Filling: Whisk cornstarch with water until smooth, then stir into the pot and cook for another 2 to 3 minutes.
Add Vanilla: Remove from heat and stir in vanilla extract. Allow to cool completely.
Store Properly: Transfer to sterilized jars, seal, and refrigerate or freeze.

Notes

Store in the fridge for up to two weeks or freeze for three months. Make sure to cool completely before storing.

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

Nutrition

Serving Size: 1/2 cup
Calories: 150
Sugar: 30g
Sodium: 5mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 1g
Cholesterol: 0mg

Keywords: rhubarb pie filling, homemade pie filling, sweet and tart, recipe