Strawberry Rhubarb Pie Filling
Strawberry rhubarb pie filling is the perfect combination of tart and sweet that will make your next summer desert a family favorite. It can be made in less than 30 minutes and uses fresh rhubarb and strawberries with several pantry staples to create a flavor that brightens your desserts and goes great with a scoop of ice cream.
Easy and Fresh Strawberry Rhubarb Pie Filling
Not too tart and not too sweet, rhubarb pie filling made with plump, juicy strawberries is the epitome of summer flavor. And that color!
I hope you’re as excited for this strawberry rhubarb pie filling as I am. I mean, who are we kidding? I’m always excited when food is involved.
This simple strawberry rhubarb recipe goes great in parfaits, hand pies, and (of course) pie — if you don’t eat it all with a spoon first! Need something a little more last minute? Whip up a batch of Strawberry Rhubarb Tarts, perfect for any summertime cookout.
How to Make Strawberry Rhubarb Pie Filling Video
Why You Will Love This Rhubarb Pie Filling
- Easy to make – toss everything in a pot and simmer
- Unique flavor combination – beats any ol’ berry pie filling
- Can be prepped ahead – make a big batch and freeze some for later
- Simple ingredients – fresh produce + pantry staples
How to Make Perfect Strawberry Rhubarb Pie Filling
Use a nonstick pot
Between the natural sugar in the strawberry and rhubarb combo, plus granulated and brown sugar on top of that — this rhubarb pie filling is prone to sticking! Be sure to use cookware with a nonstick surface (I used ceramic) or clean up is sure to be a pain.
Choose the freshest produce
Filling for a rhubarb pie recipe is really quite simple, so the flavor of every single ingredient comes through. Be sure your strawberries are nice and ripe, and use fresh lemon juice instead of concentrate.
Look for rhubarb stalks that are firm yet tender and more red than green. If the leaves are still attached, they should appear fresh and not wilted. Just be sure to remove all of them before cooking — they are toxic to humans!
Keep it at a simmer
As fast as this comes together, you may be tempted to turn up the heat and rush the process. Don’t! Start it at medium until it starts to bubble, then reduce it to low just until thickened. Stirring frequently will also help prevent the strawberry rhubarb pie filling from burning.
Frequently Asked Questions About Strawberry Rhubarb Pie
Do you cook rhubarb before putting it in a pie?
That depends, but generally, I say yes. Rhubarb can be very tough when raw, so any extra time with some heat will do wonders. Luckily, this recipe for rhubarb pie filling still only takes about 15 minutes to make.
If you’re looking for a delicious strawberry rhubarb pie recipe where you don’t have to cook the filling first, then I highly recommend Sally’s Baking Addiction. Her recipes are always phenomenal.
How do you keep strawberry rhubarb pie from being runny?
By thickening your strawberry rhubarb pie filling, of course! You can do this one of two ways:
- Cook down the rhubarb pie filling until most of the liquid evaporates
- Choose a rhubarb pie recipe that includes a thickening agent
What is the best thickener for rhubarb pie filling?
Flour will often do the trick, and it’s often already handy since you need it to make the crust. That said, cornstarch dissolves better into the filling, won’t change the flavor, and allows for a gluten-free option as well.
Some recipes include a simple custard made with eggs, but that seems like more effort than it’s worth!
TBK’s Pro 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:
Strawberry Rhubarb Pie Filling
- 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
- 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.
How do you like to use strawberry rhubarb pie filling?
If you like this recipe, then please share it with your friends! I made a Pinnable image below:
Can you freeze this for use later?
I haven’t personally, but I don’t see why not.
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Can’t CAN foods containing using cornstarch, flour, egss, tapioca, any dairy.
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!
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.
Have you ever doubled or tripled this recipe? I have so much rhubarb lol
I haven’t but I don’t see why you couldn’t!
If canning replace cornstarch with Clear Jel.
Oh I didn’t know that! Thanks Julie!
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?
You could do both 🙂 Make life a little easier and maybe bake the tart shell 🙂
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.
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).
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?
Someone in a previous comment did that and it turned out 🙂
I made this pie today best pie ever thank you
That is awesome to hear!!
Best pie filling ever
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.
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?
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!
Would this work well in a cobbler?
I don’t think I can answer that. I’ve never made (or ate) a cobbler before. Sorry!
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.
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 🙂
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!
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.
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.
Yum! That sounds good too. So glad it worked out 🙂 You can’t go wrong with strawberries and rhubarb 😉
I love strawberry and rubarb pie ! Your recipe sounds fantastic! Can you put a top crust on this if so , at what temperature should the oven be set at ?
You bet! You know, I’m not a big pie maker so I can’t give you the best information there. I’m sure if you Google it or head to Pinterest you’ll get the proper answer 🙂
This looks delicious! I don’t mean to sound stupid but after making the filling, what do I do to make the pie? I’m not much of a baker and I’ve never made a pie. Ive seen plenty of other recipes for Strawberry Rhubarb Pie but I like how this filling is cooked down. So where do I go from here? Thank you!
Hey Allison, you do not sound stupid at all! Never be afraid to ask questions, my friend.
The quick and easy way? I’d buy a pre-made crust, cook it and add the filling 😉 If you’re looking at making your own, I would bake it first.
The video shows you using water, but the recipe doesn’t call for it. Do you use water? If so, how much? Also, the recipe calls for salt, but the video doesn’t show you using it. Do you need to use salt? Thanks for your help.
Yes add a little salt, and as for the water I added it because this particular time making it (in the video) it was too thick. I may have cooked it too hot. Have some water near by and and see how it goes 🙂 If you need to add it, it’s there – if not, great.
I used my frozen fruit from the freezer, but I drained the juice. I also added 2 Tablespoons of fresh orange juice. This is a delicious filling! I actually made this pie two days in a row. Top it off with a crumb topping, amazing!
Made this last night with frozen strawberries and frozen rhubarb. Super easy and SOOO GOOD!!! Now I can’t decide whether to make hand pies or a slab pie and can’t keep my spoon out of it either!
Do whatever gets you to eating first 😉 hahaha!
I am going to try this pie today! I will prebake the crust, but while the filling and crust are still hot, I am going to put a lattice top on and continue baking…wish me luck!
Yum! Enjoy Sue!
Ok, I made it like I was talking about above. But I baked the bottom crust 1/2 way, then added the hot filling, then quickly did a lattice on top, adding a thin strip along the edge to hold it down. I just took it out of the oven…..Looks SO GOOD, can’t wait to have a slice, maybe with some vanilla ice cream on the side! Thanks a bunch
Forgot to say that I baked it ( deep dish) for about 45 minutes…
That’s awesome Sue! I appreciate you coming back to let me know how it worked out for you 😀 … Now I want to make a batch. I think I’m off to look for rhubarb today 😀
I was looking to make this recipe and noticed in the video that you added water at the end but it is not called for in the recipe. How much water do I add?
Water is totally optional! I added water because as I was filming the video I had it cooking longer than normal (it’s hard to do two things at once haha) so I added a splash of water to thin it out (it was getting too thick for what I wanted).
I just made this…Yum! I’ve never made anything with rhubarb before, so was happy that this turned out so well. Thanks, Randa!
Awesome! I love hearing that Lisa! Rhubarb is one of my favorites 😀
This is probably one of the best and easiest recipes I have come across. Thank you so much for sharing it. I just prebaked the pie shell and poured the hot filling inside shell and refrigerated it! It’s amazing!
Thank you so much Cindy! You made my weekend 😀
I made it Sunday and just using it in a pie today, it tasted yummy! Directions were easy to follow!
Thanks so much Carmen. Now that I’m getting a surge of new comments on this recipe, I want to make it again! Strawberry Rhubarb is one of my favorites!
Just made the filling, I found I could taste the cornstarch, I will cut back on it next time.
Made these today for mother’s day, and they were a hit. I made a double batch and made 54 2inch mini tarts and about 3 cups more of filling left over I decided to freeze the rest, until I make them again. Thanks for a great recipe. Happy mother’s day!!
Thank you for leaving the review Marie! I’m starving now haha…I know what I’m doing this long weekend 😀
I just mad my first batch of the pie filling. Going to freeze it for later use. It taste marvelous; it has just right sweetness! Thank you for sharing the recipe!!
typo error : I made, not mad
Rita this is so awesome! thank you for sharing!
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!!!!
Good call on the cheesecake topping! Now I’m totally craving it!
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.
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 🙂
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
Perfect! Thank you for sharing this JoAnn! I appreciate you <3
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
I’m so happy you liked it Bernadette!
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.
Thank you so much for leaving me your comment Irene. Take care <3
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!!
Oh my gosh Natalie that sounds AWESOME!
This all is looking good to me. I would love to have the recipe for everything you make.
May be a dumb question but how long do you make it for?
Not a dumb question at all. It takes me about 20-25 minutes to do the pie filling. If you’re asking about baking it … if it’s a pre done pie shell I cook it until it’s hot 🙂
Can you use frozen rhubarb to make this?
Easy and perfect every time. I bring rhubarb from up north to the Deep South and enjoy it year round. I like the thick filling vs thin sauce that runs all over a plate like a store bought pie. Thanks for sharing this recipe.
How do you think this would be canned? It is summer here in Australia, the berries and rhubarb are ripe, and this expat is craving strawberry rhubarb pie. I was thinking of making a lattice pie for a Christmas dinner and then giving away jars of the filling (strawberry rhubarb isn’t a thing here, they all use apple with rhubarb).
Yes, that would work. What a great Christmas present idea! I always love to make extra and then use it for gifts. I do that with my granola recipe. I wish I would have thought of it when rhubarb was still in season here!
I made this last year as is. I froze in ziploc containers and used it all winter. It froze well defrosted in fridge. My family and I loved it. We all decided this may be our new favorite pie.
LOVED!! I want to can this but do I need to change ay ingredients? I’m guessing to use clear jell vs corn starch? Processing time??
Can this filling be used in an unbaked pie crust and go into the oven or is it just for prebaked pie shells?
Just found this recipe and it looks amazing. Can the fruits used be frozen and defrosted or just used in its frozen state. Once made can the filling be frozen for later use as I don’t have in my region always fresh rhubarb. I am so looking forward to to your response as I am thinking of so many thing to do with this recipe
Tried this for the first time and it will forever be my go to recipe…loved it and it was a no fail !!!
This is delicious! Perfectly sweet and tart.
I spooned mine into mini muffin tins and froze. It portions perfectly into permafrost tart shells! I half bake the tarts, add the frozen filling, and bake for another 6-8 minutes. It not only thaws the filling it perfectly bakes the pie shell at the same time. The downside is it’s TOO easy to just pop them in the over when the nighttime cravings kick in
Pre made. Not permafrost
I love this recipe! I add 1 package of cherry jello powder to the ingredients. I also added fresh raspberries when it was finished cooking on the stove before I put it in the pie shell.
It is a very favourable, delicious, tart pie. Everyone loves it at gatherings.