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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4.3 from 34 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


  • 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.



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


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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64 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

  10. Best pie filling ever

  11. 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.

  12. 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 

    • 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!

  13. 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.

  14. 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 🙂

  15. 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.

  16. 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.

  17. 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 ?

    • Hi Leona,

      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 🙂

  18. 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.

  19. 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. 

    • Hey Michele,

      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.

  20. 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!

  21. 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!

  22. 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!

  23. 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 😀

  24. 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?

    • Hey Kathy,

      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).

  25. I just made this…Yum! I’ve never made anything with rhubarb before, so was happy that this turned out so well. Thanks, Randa!

  26. 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!

  27. 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!

  28. Just made the filling, I found I could taste the cornstarch, I will cut back on it next time.

  29. 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!!

  30. 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!!

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