Raspberry Rhubarb Filling
By Laila ·
This raspberry rhubarb filling is the perfect way to show off summer's bounty. Plus, it's a great way to use up any leftover fruit you might have. Made easily and without priority allergens.
Summer is in full swing and that means one thing: making this Raspberry Rhubarb Filling, which is easier to make than you think! Like, super easy easy!! It’s the perfect combination of tart and sweet, and it goes great in everything from pies to pancakes!
Let’s go!
Raspberry Rhubarb Filling
I love making fruit fillings, and this raspberry rhubarb number is incredible. In case you’re new to rhubarb, it’s a seasonal veg (which I thought was a fruit until recently!!) that has beautiful vibrant pinkish red stalks (the edible part) and large green leaves (toxic and poisonous! Never eat them). It’s pretty sour in taste – almost like biting into a lemon!
However, when it’s mixed with other fruits (like berries) and sweetener, it’s so delicious! And this raspberry rhubarb filling is heaven on a spoon. You can incorporate it into many of your sweet dishes and desserts… like stuffed in pop tarts! Pictured below. I smell a win here :D This is a summer must make!
What’s in this raspberry rhubarb filling and why you’re going to love it
All you need is a few ingredients to make this Raspberry Rhubarb Filling, including raspberry, rhubarb, sugar, a dash of lemon, and presto! It’s soooooo easy to make and you can use in many different dessert recipes.
You can use it as a spread on sliced bread (like I do!), or use it to make other yummies like fruit bars and pop tarts! It’s such a versatile recipe – use it in pies, tarts, cakes, or even just mixed with some allergy friendly whipped cream. What would you make with this delicious filling?
Some delicious + easy recipe you’re going to love: Sugar free Cherry Pie Filling. Lemon Meringue Pie. No Bake S’Mores Pie.
If you love this recipe – or have some constructive criticism to offer, please leave a comment below and rate it whatever you think it deserves. Doing this helps my blog grow so more amazing readers and subscribers like yourself can see it! And don’t forget to follow me on Instagram – there’s a ton of fun vids for you to look at and learn from, and I’m on stories showing you what I’m making in the day! You don’t want to miss a moment of it ;)
You’re the best! xx
Recipe
Raspberry Rhubarb Filling
This raspberry rhubarb filling is the perfect way to show off summer's bounty. Plus, it's a great way to use up any leftover fruit you might have. Made easily and without priority allergens.
- Prep
- 5 mins
- Cook
- 25 mins
- Serves
- 14 oz
Ingredients
Instructions
- 1In a medium pot, add all ingredients and cook on high heat, stirring from time to time.
- 2Once it comes to a rolling boil, cook about 5 minutes, making sure to stir often. Your rhubarb (and raspberries) will start breaking down. That's good!
- 3Reduce heat to low and continue cooking the fruit mix for 20 minutes, until it thickens slightly and the fruit resembles jam texture.
Notes
This raspberry rhubarb filling is delicious on sliced bread, as a filling in pies, stuffed in muffins and cupcakes, in tarts, and anything you can think of where fruit belongs in a dessert! Once filling cools, transfer it to a lidded glass jar and place in the fridge. It should last for a couple of weeks. Make sure you use a clean spoon to scoop however much from the filling, and keep your filling in the fridge when not in use. Taking care of your filling will ensure it lasts as long as possible. This recipe yields 1 3/4 cups filling. Calories: 53 kcal