Strawberry Rhubarb Pie Filling

Preparation info

  • Difficulty

    Easy

  • Yield:

    10 lb

    (large)

Appears in

For large-quantity measurements.

Ingredients U.S. Metric
Rhubarb, fresh or frozen, in 1-in. (2.5 cm) pieces 1 lb 4 oz 600 g
Sugar 12 oz 360 g
Water 4 oz 120 g
Egg yolks 4 4
Heavy cream 4 oz 120 g
Cornstarch 1.5 oz 45 g
Fresh strawberries, hulled and quartered 1 lb 480 g
Ingredients U.S. Metric
Rhubarb, fresh or frozen, in 1-in. (2.5 cm) pieces 2 lb 8 oz 1200 g
Sugar 1 lb 8 oz 720 g
Water 8 oz 240 g
Egg yolks 8 8
Heavy cream 8 oz 240 g
Cornstarch 3 oz 90 g
Fresh strawberries, hulled and quartered 2 lb 1000 g

Method

Procedure

  1. Place the rhubarb, sugar, and water in a heavy saucepan. Cover and set over low heat. Bring to a simmer. The sugar will help draw juices out of the rhubarb. Simmer until the rhubarb is soft and the sugar is dissolved.
  2. Beat the egg yolks with the cream until well mixed. Add the cornstarch and stir until evenly blended.
  3. Remove the rhubarb from the heat. Stir in the cream mixture.
  4. Return the rhubarb to the heat and bring to a simmer. Simmer about 1 minute, until thickened.
  5. Pour the rhubarb out into a bowl and mix in the strawberries. Let stand until slightly warm. Mix again to blend the strawberry juices with the filling, then fill the baked pie shells. Chill until firm.