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