There’s something undeniably comforting about the ruby-red glow of homemade Strawberry Rhubarb Pie Filling bubbling away on your stovetop. That sweet-tart aroma that fills your kitchen? It’s not just cooking—it’s creating memories.
Whether you’re a seasoned baker or someone who’s just discovered the magic of rhubarb’s tang against strawberry sweetness, this filling is your ticket to pie perfection that tastes like it came straight from grandma’s kitchen (even if your grandmother never baked a day in her life).
Why This Recipe is Awesome
What makes this Strawberry Rhubarb Pie Filling truly special is its perfect balance. Too many recipes lean too far into sweetness, completely masking rhubarb’s signature tang. Not this one.
Here, we’re celebrating that delightful tension between sweet strawberries and tart rhubarb, creating a filling that’s complex rather than just sugary. The beauty also lies in its versatility—while destined for pie, this filling happily transforms into breakfast parfaits, ice cream toppings, or simply spooned over warm biscuits. And unlike store-bought versions loaded with preservatives and artificial flavors, you’re controlling every ingredient that goes into your jar.
Plus, this recipe uses a touch of vanilla and cinnamon—secret ingredients that add remarkable depth without announcing themselves too loudly. It’s these little touches that elevate a good filling to an exceptional one.
Equipment needed: Heavy-bottomed saucepan, wooden spoon, measuring cups, measuring spoons, knife, cutting board.
Strawberry Rhubarb Pie Filling
Ingredients
- 3 cups rhubarb trimmed and cut into ½-inch pieces (about 1 pound)
- 2 cups fresh strawberries hulled and quartered (about 1 pint)
- 1 cup granulated sugar adjust to taste depending on fruit sweetness
- 3 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of salt
- 1 tablespoon butter optional, adds richness
Instructions
- Prepare the fruit: Wash rhubarb stalks thoroughly and trim off all leaves (they’re toxic!) and ends. Cut into ½-inch pieces. Hull strawberries and quarter them, ensuring they’re roughly the same size as your rhubarb pieces for even cooking.
- Combine dry ingredients: In a small bowl, mix together sugar, cornstarch, cinnamon, and salt until well combined. This prevents cornstarch clumps in your filling.
- Mix everything in the pot: Add rhubarb, strawberries, and the sugar mixture to a heavy-bottomed saucepan. Stir well to coat all fruit pieces evenly with the sugar mixture.
- Let it sit briefly: Allow the fruit to sit with the sugar mixture for about 5 minutes. This will draw out some juices and help prevent scorching when you begin cooking.
- Cook the mixture: Place the saucepan over medium heat and add lemon juice. Stir frequently as the mixture comes to a simmer. You’ll notice the fruit beginning to release its juices.
- Simmer until thickened: Once simmering, reduce heat to medium-low and continue cooking for 8-10 minutes, stirring constantly to prevent burning. The filling is ready when the rhubarb is tender but not falling apart and the mixture has thickened enough to coat the back of a spoon.
- Add finishing touches: Remove from heat and stir in vanilla extract and butter (if using). The residual heat will melt the butter and incorporate the vanilla throughout the filling.
- Cool before using: Allow the filling to cool completely if using in a baked pie. For a no-bake application, cool to room temperature, then refrigerate until needed.
Notes
- The filling will thicken further as it cools, so don’t worry if it seems slightly loose when hot.
- For a deeper flavor, try using brown sugar for up to half of the granulated sugar.
- This filling freezes beautifully for up to 3 months in airtight containers.
- If using frozen rhubarb, don’t thaw it first—add it frozen and increase cooking time by about 2 minutes.
- For a smoother texture, you can puree about ¼ of the finished filling and mix it back in.
- The filling keeps refrigerated for up to 5 days, making it perfect for make-ahead pie preparation.
Calories & Nutritional Info
- Calories: Approximately 120 calories per ½ cup serving
- Carbohydrates: 30g per serving (primarily from fruit and sugar)
- Fiber: 2g per serving
- Allergens: Contains dairy if made with butter; otherwise allergen-free
- Dietary Notes: Naturally gluten-free, can be made vegan by omitting butter
Common Mistakes to Avoid
- Using rhubarb leaves: Never include rhubarb leaves in your filling—they contain oxalic acid and are toxic.
- Overcooking the filling: Stop cooking when rhubarb is tender but still holds its shape. Overcooked filling becomes mushy and loses its distinctive texture.
- Skipping the cornstarch: Don’t reduce or omit the cornstarch—it’s essential for thickening and preventing a watery pie.
- Using all frozen fruit: While frozen fruit can work, using all frozen fruit may release too much liquid. If using frozen, you might need extra cornstarch (about 1 additional tablespoon).
- Rushing the cooling process: Always cool the filling completely before adding to a pie crust to prevent a soggy bottom.
Alternatives & Substitutions
- Sugar alternatives: Replace white sugar with coconut sugar, maple syrup, or honey (reduce other liquids slightly if using liquid sweeteners).
- Thickening options: Substitute cornstarch with arrowroot powder (same amount) or tapioca starch (use 4 tablespoons instead of 3).
- Fruit variations: Replace up to half the strawberries with raspberries, blackberries, or apples for different flavor profiles.
- Flavor twists: Add 1 tablespoon of grated orange zest or 2 tablespoons of balsamic vinegar for sophisticated flavor variations.
- Spice adjustments: Try adding ¼ teaspoon of ground ginger or cardamom instead of cinnamon for a different aromatic profile.
FAQs
Can I make this filling with just frozen fruit?
Yes, you can use frozen rhubarb and strawberries, but don’t thaw them first. Add them frozen to the pot and increase the cornstarch to 4 tablespoons. You’ll also need to cook the filling about 3-5 minutes longer until properly thickened.
Why is my filling too runny?
This typically happens if the filling wasn’t cooked long enough or if the fruit was particularly juicy. To fix a runny filling, mix 1 tablespoon cornstarch with 1 tablespoon cold water, then stir this slurry into the warm filling and cook for another 2 minutes.
Can I can this filling for long-term storage?
Absolutely! Process filled jars in a water bath for 15 minutes (adjust for altitude). The acidity from the rhubarb and lemon juice makes this safe for water bath canning, giving you shelf-stable filling for up to a year.
Is rhubarb a fruit or vegetable?
Rhubarb is technically a vegetable, but it’s treated as a fruit in culinary applications. Only the stalks are edible—the leaves contain toxic compounds and should always be discarded.
How do I use this filling besides in pie?
This versatile filling works beautifully as a topping for cheesecake, pancakes, oatmeal, yogurt, or ice cream. You can also use it as a filling for crumbles, cobblers, crisps, or as a swirl in quick breads and muffins.
Final Thoughts
There’s something magical about transforming simple ingredients into this vibrant Strawberry Rhubarb Pie Filling. The way the tartness of rhubarb plays against sweet strawberries creates a perfect harmony that store-bought simply can’t match. Whether destined for your favorite pie crust or spooned over morning yogurt, this filling brings a touch of homemade love to whatever it graces. Trust me—once you’ve made this from scratch, you’ll never go back to the jarred stuff again.
