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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4.19 from 37 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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64 comments on “Strawberry Rhubarb Pie Filling”

  1. 5 stars
    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!

  2. 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!

  3. 5 stars
    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
    Randa!

    • 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 😀

  4. 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).

  5. 5 stars
    I just made this…Yum! I’ve never made anything with rhubarb before, so was happy that this turned out so well. Thanks, Randa!

  6. 5 stars
    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!

  7. 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!

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

  9. 5 stars
    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!!

  10. 5 stars
    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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