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No-Cook and Easy 5 Minute Cooked Recipe

No-Cook and Easy 5 Minute Cooked Recipe

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4.5 from 71 reviews

This strawberry rhubarb pie filling is a perfectly balanced blend of tart rhubarb and sweet strawberries, lightly sweetened and either left raw or cooked for just a few minutes. The texture is thick enough to hold together but never gummy, making it ideal for pies, crisps, crumbles, or as a topping for desserts. Versatile and quick, you can enjoy it either no-cook or gently cooked in just 5 minutes, depending on your preference.

  • Total Time: 9 minutes
  • Yield: Filling for 1 pie

Ingredients

Filling

  • 1 lb rhubarb, chopped
  • 1 lb strawberries, hulled and cut into pieces the same size as the rhubarb

Dry Ingredients

  • 2/3 cup sugar (adjust more or less as desired)
  • 3 tsp corn starch

Other

  • 1 Tbsp lemon juice

Instructions

  1. Prepare the Fruit: In a large bowl, place the chopped rhubarb and strawberries. Ensure the pieces are about the same size for even texture and cooking.
  2. Mix the Dry Ingredients: In a small bowl, combine the sugar and corn starch. This helps evenly distribute the thickener and sweetness throughout the filling.
  3. Combine Filling (Both Methods): Toss the sugar-cornstarch mixture over the chopped fruit, add the lemon juice, and stir gently to coat all pieces.
  4. For No-Cook (Raw) Filling: Let the mixture sit for a few minutes. Use immediately as a filling for pies, cobblers, crisps, or crumbles, baking as your recipe instructs.
  5. For Easy Cooked Filling: Transfer the fruit and sugar mixture to a saucepan. Cook over medium heat. As the fruit begins to soften, raise the heat slightly, stirring gently. Bring to a boil; cook, stirring, just until the sauce thickens (about 3–5 minutes). Do not overcook. Remove from heat immediately.
  6. Use or Store: Use the cooked filling as desired—for pies, or as a topping for pancakes, cheesecake, ice cream, and more. Allow leftovers to cool and refrigerate.

Notes

  • You can adjust the sugar to taste depending on the sweetness of your fruit.
  • Do not overcook the filling; it thickens quickly and will firm up more as it cools.
  • Raw filling cooks perfectly in the oven when used in pies or crisps; use cooked filling for instant dessert toppings.
  • Refrigerate leftovers in an airtight container for up to 1 week.
  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 4 minutes
  • Category: Desserts
  • Method: No-cook
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 pie (filling)
  • Calories: 780 kcal
  • Sugar: 161g
  • Sodium: 25mg
  • Fat: 3g
  • Saturated Fat: 0.3g
  • Unsaturated Fat: 1.4g
  • Trans Fat: 0g
  • Carbohydrates: 195g
  • Fiber: 17g
  • Protein: 7g
  • Cholesterol: 0mg

Find it online: https://sophiasplate.com/no-cook-and-easy-5-minute-cooked-recipe/