If you’re looking for a rhubarb pie filling that has a jam-like texture, here’s a simple recipe that works well for pies, tarts, or even spreading on toast.
Rhubarb Pie Jam Filling
Ingredients
4 cups rhubarb, chopped into ½-inch pieces
2 cups granulated sugar
2 tablespoons lemon juice
1 teaspoon lemon zest (optional)
¼ teaspoon salt
2 tablespoons cornstarch
2 tablespoons water
Instructions
Combine rhubarb and sugar
In a large saucepan, mix the rhubarb, sugar, lemon juice, lemon zest (if using), and salt.
Let sit for 15–30 minutes to draw out the juices.
Cook the mixture
Bring to a gentle boil over medium heat.
Cook for 15–20 minutes, stirring occasionally, until the rhubarb breaks down and the mixture thickens.
Thicken
Mix the cornstarch and water into a smooth slurry.
Stir it into the hot rhubarb mixture.
Cook for 1–2 more minutes until glossy and thick.
Cool
Remove from heat and cool completely.
The mixture will continue to thicken as it cools.
For a Pie
Use one batch as filling for a 9-inch pie.
Pour into a prepared pie crust, add a top crust or lattice, and bake at 425°F (220°C) for 15 minutes.
Reduce heat to 375°F (190°C) and bake another 30–40 minutes until bubbly and golden.
Optional Flavor Variations
Add 1 cup chopped strawberries for a classic strawberry-rhubarb flavor.
Stir in ½ teaspoon cinnamon or a pinch of ginger.
Add 1 teaspoon vanilla extract after cooking.
This recipe yields about 3 cups of thick rhubarb pie jam filling. If you’d like a version suitable for canning and long-term storage, I can provide a tested canning recipe as well.
