Rhubarb comes back every year, whether you tend it or not. It even seems eager to start a new season, its thick red stalks pushing through the soil in late spring before most of the garden decides to wake up. Strawberries arrive shortly after, and for a few weeks, the two overlap, which is when someone who knows what they're doing makes a pie.
Tart and sweet, sharp and soft, our small-batch Strawberry Rhubarb Pie Filling captures the perfect pairing of whole strawberries and sliced rhubarb, slow-cooked with lemon juice and just enough sugar to let both fruits do their jobs. Strawberries bring warmth and color, while the rhubarb adds the bright, assertive tartness that makes each bite more interesting than the last. Thickened to hold its shape through the bake, it sets into a vivid, deeply flavored filling that rewards a classic double-crust pie as generously as it does a rustic galette or a cast-iron cobbler.
Ingredients: Sugar, Strawberries, Rhubarb, Lemon Juice, Thermflo (Modified Corn Starch), Salt
Size: 1 Quart — 32 oz
