Strawberry Rhubarb Pie Filling

I have a few strawberry rhubarb recipes coming up over the next two weeks on the blog, so I thought it would be appropriate to share a recipe for homemade strawberry rhubarb pie filling.

Strawberry Rhubarb Pie Filling cooking over the stovetop.

Strawberry Rhubarb Pie Filling

 


This morning I woke up and had the plan to make Strawberry Rhubarb Cream Cheese Turnovers and that was it. Now it’s turned into the turnovers, a strawberry rhubarb yogurt parfait and this recipe for strawberry rhubarb pie filling.

Originally, I was going to use Sally’s Baking Addiction’s recipe for Strawberry Rhubarb Pie and simply cook it down, but I ended up changing the ingredients slightly and the cooking method so mid-way through the simmering process I opted to bust out my DSLR (aka Bertha) and share the recipe. That being said, if you’re looking for a delicious strawberry rhubarb pie recipe where you don’t have to cook the filling first, I recommend hers. I bet it’s phenomenal.

Strawberry rhubarb pie filling recipe. This simple recipe goes great in parfaits, turnovers and pie!

Do you guys have any idea how hard it is to not eat this with a spoon? I’m practicing my will power as I type this and the will power is winning since I know I have a few recipes to make up in the next few hours. Where’s my hero cookie? (Or Strawberry Rhubarb Turnover😎?)

Strawberry Rhubarb Pie Filling Recipe

Strawberry rhubarb pie filling recipe. This simple recipe goes great in parfaits, turnovers and pie!

I hope you’re as excited for this strawberry rhubarb pie filling recipe, as I am. I mean who are we kidding? I’m always excited when good is involved. This simple recipe goes great in parfaits, turnovers, and pie! Oh, and wish me luck on working on my willpower for the next few hours – I’m going to need it.

Randa’s tip: I use a ceramic pot (the one I have is a discontinued KitchenAid but this Lodge ceramic pot looks good) when I cook up the pie filling. It makes for an easy cleanup!

More rhubarb recipes:

Rhubarb Crisp Ice Cream

Strawberry Rhubarb Hand Pies

Whole Wheat Rhubarb Muffins

Strawberry Rhubarb Parfaits

Strawberry rhubarb pie filling recipe. This simple recipe goes great in parfaits, turnovers and pie!
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4.22 from 38 votes

Strawberry Rhubarb Pie Filling

This simple recipe goes great in parfaits, turnovers, and pie!
Course Dessert
Cuisine American
Keyword rhubarb recipes, strawberry pie filling, strawberry rhubarb pie filling, summer pies
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 batch
Calories 114kcal

Ingredients

  • 3 cups rhubarb sliced into roughly 1/2 inch pieces
  • 2 3/4 cups strawberries chopped
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 tsp vanilla extract
  • 2 tbsps lemon juice
  • 1 tbsp salted butter

Instructions

  • Add all of the ingredients into a medium sized pot. I used my KitchenAid ceramic pot so it didn't stick badly to the bottom.
  • Mix together and cook over medium heat for 5-10 minutes, stirring often so it doesn't burn to the bottom.
  • For another 5-10 minutes, bring the heat to simmer.
  • It's ready when the rhubarb is soft.

Video

Notes

If you find that it's getting too thick, add water (like I do in the video).

Nutrition

Serving: 1/8th of batch | Calories: 114kcal | Carbohydrates: 27.9g | Protein: 1g | Fat: 0.9g | Saturated Fat: 0.4g | Cholesterol: 1.3mg | Sodium: 81.8mg | Fiber: 2g | Sugar: 18.6g
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How do you like to use strawberry rhubarb pie filling?
Strawberry rhubarb pie filling recipe. This simple recipe goes great in parfaits, turnovers and pie!

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76 comments on “Strawberry Rhubarb Pie Filling”

  1. Hi!!! I make double batches of this and freeze it in containers. It’s great as a spread, on cheesecake, ice cream, fingers, and in pies of course!!!!

  2. How well does this freeze? Also how long in the freezer if so? I’d like to make a large batch To have on hand when the season has past. 

    • Hey Sarah,

      I have only frozen it once, but used it the next week and it seemed to work fine.

      I believe in the comments I have someone who froze it and it turned out well. If you try it, please let me know how it worked out 🙂

  3. I freeze mine all the time. I make in the summer and cook it up in the winter.  I wash and clean the rubarb and cut into pieces I’d use for pie. I double bag in freezer bags and use all winter. I’ve kept in up to 6 months and just thawed it out to use. I pull it out of the freezer and place in a colander to defrost. I then pat til dry before using.  Love your recipies

  4. First time making Strawberry Rhubarb pie filling and this was so easy and delicious!! I could eat it out of the pan with a spoon!!! Just enough sweetness too! Thanks

  5. I just saw a recipe from Bewitchin Kitchen for Strawberry Rhubarb Pie.I normally do not comment on any recipe I try because it usually is long after I get it. This recipe, must be shared as I have never tasted a Strawberry Rhubarb pie like this. I like the fact that you can cook it on the stove, put it in a baked pie shell, refrigerate and Voile. Time to eat.

    I will definitely be making this often.

  6. Dayymmmm!!! Letting it cool to put in puff pastry tomorrow, the flavor is FABULOUS!!I didn’t have enough rhubarb, so I added a peach, a splash of Grand Marnier, and a sprinkle of cinnamon…fantastic!! Thank you!!! Can’t WAIT to make my arrangement!!

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