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

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

5
5 / 5 (2 Reviews)
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Strawberry Rhubarb Pie Filling

This simple recipe goes great in parfaits, turnovers, and pie!

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

Directions:

  1. 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.
  2. Mix together and cook over medium heat for 5-10 minutes, stirring often so it doesn’t burn to the bottom.
  3. For another 5-10 minutes, bring the heat to simmer.
  4. It’s ready when the rhubarb is soft.

Nutrition Information

Yield: 1 batch, Serving Size: 1/8th of batch

  • Amount Per Serving:
  • Calories: 114 Calories
  • Total Fat: 0.9g
  • Saturated Fat: 0.4g
  • Cholesterol: 1.3mg
  • Sodium: 81.8mg
  • Carbohydrates: 27.9g
  • Fiber: 2g
  • Sugar: 18.6g
  • Protein: 1g

Adapted from Sally’s Baking Addiction.

All images and text ©.

How do you like to use strawberry rhubarb pie filling?

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

Randa Derkson

I believe that the kitchen is the heart of the home. Whether it’s discussing your day, sharing the highlights of your trip, or just having quality time with a loved one; lives are brought together at the kitchen table.

32 comments on “Strawberry Rhubarb Pie Filling”

  1. Can you freeze this for use later?

  2. I made this a couple of days ago for a family dinner. It was my first strawberry rhubarb pie and it was amazing! Everyone loved it!

  3. In line with the previous question, I was wondering if it could be canned in mason jars?

    • I have never canned before, so I have no idea if there is a certain thing that needs to be done to the filling. I’m sorry I can’t answer your question.

  4. Have you ever doubled or tripled this recipe? I have so much rhubarb lol

  5. I’m thinking of using it in tart shells. Would it be better to fill the tarts & then bake or bake the shells and then fill them?

  6. It says to cook on medium heat for 5 to 10 mins then it says for the last 5 to 10 mins simmer so are you cooking this for a total of 10 to 20 mins? I’m confused. 

    • I worded that terribly, sorry about that.

      Yes, I believe that I cooked on medium for 5-10 minutes and then an additional 5-10 on a simmer.

  7. Update on my previous comment. I prebaked the tarts & then filled them. I popped them in the fridge to set & topped them with whipped cream. I doubled the recipe & had enough filling for 18 mini tarts, 1 pie, & we used it as a topping on pancakes.
    Incase anyone is interested, I used frozen strawberries and rhubarb that I had in my freezer from last summer. I cooked it for a few extra minutes and it turned out great.

    • Thanks for the update Kirsten! That sounds amazing. I craving strawberry rhubarb pie so bad tonight (my husband and I were talking about it just a bit ago).

  8. I’m trying this tomorrow and it sounds so yummy! Am I able to make the filling and then fill pie and bake crust in oven? I don’t want to over cook the filling? 

  9. I made this pie today best pie ever thank you

    Rating: 5
  10. Hi, I just made the pie filling this morning June 1 but didn’t want to bake it into a pie until Tuesday the 5th. Do you know if I can store it in the frig until then? Just wondering if it would get watery or spoil?

    • In all honesty, I’m not sure. I personally wouldn’t. Check food safety standards for pie fillings. I think 5 may be too far out.

  11. Hello, I’m going to be making this filling today and doubling the recipe but I was wondering if you were able to freeze the filling for later day?
    Thank You 
    John

    • Hey John! I don’t see why not? I freeze everything, but I haven’t done this yet. I just made this again yesterday and I don’t have enough to freeze to try for you – sorry!

  12. Would this work well in a cobbler?

    • Hey Heidi,

      I don’t think I can answer that. I’ve never made (or ate) a cobbler before. Sorry!

    • Heidi,
      I just used this unbelievabley fantastic/delicious strawberry rhubarb pie filling in place of cherry pie filling for a cobbler.
      The cobbler recipe is simple as ever:
      _Melt 1 stick butter in 9×13″ baking dish at 275 till melted.
      -Combine 1 cup each sugar & flour, add 1 tsp. baking powder, stir, then add 1 cup milk and stir gently but well.
      -Pour this combination into baking dish on top of melted butter. Do not stir!
      -As evenly as possible, dollop 2 1/2 cups of the strawberry-rhubarb pie filling on top of this. Again, do not stir!
      Pop into 350 degree oven for 50-60 minutes, until edges are golden brown. Try not to under or over bake.
      DELICIOUS! Serve with ice cream, whipped cream or pour a little French vanilla coffee creamer on top. Or all three! This is a total hit with everyone. For cherry cobbler, substitute a can of cherry pie filling for the strawberry-rhubarb filling.

    • Thank you Sherry for sharing this! I have never even had a cobbler before, so this is seriously so awesome.

  13. I was trying to flash boil and freeze a large batch of rhubarb and I accidentally over cooked it, so it’s soft and falling apart. Do you think I could still use that in this recipe or should I attempt with more fresh stuff? I’m fairly novice at anything rhubarb and am worried It would negatively impact the flavour. 

    • I’ve never flash boiled, so I’m not 100% sure but why not give it a try? Just add the rhubarb in when the strawberries start to soften? I’m not sure if it will affect the flavour but give it a go and let me know 🙂

  14. This pie filling looks delicious! If I were to then bake it into a pie, how long should I put it into the oven? I don’t want to overcook the filling. Thanks!

    • Hey Hannah!

      Hmmm. You know what, I haven’t done it that way so I’m not 100% sure. I’m sorry, I can’t give you a confident answer, I’d just bake the crust and scoop in the filling.

  15. This recipe is fantastic. I didn’t realize I was out of brown sugar until I had things already going so I doubled the white sugar and added a tbs of molasses. It turned out wonderfully rich. Thanks for the recipe.

    Rating: 5

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