Strawberry rhubarb pie filling is one of those recipes I make on repeat every spring once the rhubarb stalks show up at the farmers market.
Sweet strawberries and tart rhubarb simmer together into a thick, jammy filling that sets up perfectly every single time.
This strawberry rhubarb pie filling is the base for my favorite rhubarb pie filling style recipes, but with berries folded in for extra sweetness.
It comes together on the stovetop in under twenty minutes, and you can use it right away or stash it in the freezer for later.
No more runny slices or a filling that turns to soup the second you cut into your pie. This version thickens up beautifully and holds its shape.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Total Time | 25 minutes |
| Servings | 6 cups filling (enough for one 9-inch pie) |
| Difficulty Level | Easy |
Why You’ll Love This Strawberry Rhubarb Pie Filling
This filling gives you all the classic sweet and tart flavor of strawberry rhubarb pie, but without committing to a whole pie right away.
You can freeze it, can it, or spoon it straight over ice cream whenever the craving hits.
It is also the exact filling I use for my Strawberry Rhubarb Pie, so once you make a batch, you have options.
- Ready in about 25 minutes from start to finish
- Thickens perfectly, no more soupy pie slices
- Freezer-friendly, so you can make it ahead of rhubarb season
- Versatile enough for pies, hand pies, crumbles, and toppings
- Made with simple, real ingredients you probably already have
- Naturally balanced sweetness that lets the fruit shine
Ingredients
The ingredient list here is short and simple, which is exactly what a good fruit filling should be.
Fresh, ripe strawberries and firm rhubarb stalks are the stars, and everything else just helps them shine.
- 4 cups fresh rhubarb, trimmed and chopped into half-inch pieces
- 4 cups fresh strawberries, hulled and sliced
- 1 1/4 cups granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest, optional
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cut into small pieces
Read Also: Butter Pie Crust
Kitchen Equipment Needed
You do not need anything fancy for this recipe, just a few basics that make the process smoother.
A heavy-bottomed pot is the one piece of equipment that really matters here, since it helps the filling cook evenly without scorching.
- Large heavy-bottomed saucepan or Dutch oven
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or heat-safe spatula
- Zester or microplane, if using lemon zest
- Airtight glass storage containers or freezer bags for storing the finished filling
This pairs well with a homemade crust, and if you want to build a full pie next, my Lattice Pie Crust is a beautiful way to show off the filling.
Recommended Products for This Recipe
These are a few products I personally use and recommend, based on making this filling more times than I can count.
1. Le Creuset Enameled Cast Iron Dutch Oven
This pot distributes heat so evenly that the fruit cooks down without scorching on the bottom, even on a stovetop that runs hot in spots.
It also makes cleanup simple, since the fruit sugars do not stick the way they do on thinner pans.
It is an investment piece that will outlast every nonstick pot you own.
2. Microplane Premium Zester
A good zester makes it so much easier to pull fine, fragrant lemon zest without any of the bitter white pith underneath.
That little bit of zest adds a brightness to the filling that fresh lemon juice alone cannot match. I reach for mine constantly, not just for this recipe.
3. Glasslock Freezer-Safe Storage Containers
Since this filling freezes so well, having sturdy, freezer-safe containers on hand means you can portion it out into pie-sized batches ahead of time.
These do not stain or hold onto smells the way plastic containers eventually do.
They also go straight from the freezer to the fridge to thaw without any cracking.
4. OXO Good Grips Citrus Juicer
Fresh lemon juice makes a real difference in how bright and balanced this filling tastes compared to bottled juice.
This little juicer gets every last drop out of the lemon without much effort or mess. It is a small tool, but one I use almost every week.
You might also enjoy: Cherry Pie Filling
Step-by-Step Instructions: How to Make Strawberry Rhubarb Pie Filling
1. Prep the fruit
- Rinse the rhubarb stalks under cool water and pat them dry with a clean towel.
- Trim off the ends of each stalk and discard any leaves, since rhubarb leaves are toxic and should never be eaten.
- Slice the rhubarb into half-inch pieces and set aside in a bowl.
- Rinse the strawberries, then remove the green tops with a paring knife or huller.
- Slice the strawberries into pieces roughly the same size as your rhubarb, so everything cooks evenly.
2. Combine the fruit with the dry ingredients
- In a large bowl, toss the rhubarb and strawberries together.
- In a separate small bowl, whisk the granulated sugar, cornstarch, and salt together until no clumps of cornstarch remain.
- Sprinkle the sugar mixture over the fruit and toss gently until every piece is coated.
- Let the mixture sit for about 10 minutes so the fruit begins to release its juices.
3. Cook the filling
- Transfer the fruit mixture, along with any juices that have collected in the bowl, into your heavy-bottomed saucepan or Dutch oven.
- Add the fresh lemon juice and lemon zest, if using, and stir to combine.
- Place the pan over medium heat and cook, stirring frequently, for 5 to 7 minutes.
- Watch as the mixture starts to bubble and thicken, and the rhubarb begins to soften.
- Continue cooking for another 2 to 3 minutes, stirring often, until the filling coats the back of a spoon.
4. Finish and cool the filling
- Remove the pan from the heat once the filling has thickened.
- Stir in the vanilla extract and the butter, mixing until the butter has fully melted into the filling.
- Taste the filling and add an extra tablespoon of sugar if your rhubarb was especially tart.
- Let the filling cool in the pan for 15 to 20 minutes before using it or transferring it to storage containers.
Another favorite: Blueberry Pie Filling
Tips for The Best Strawberry Rhubarb Pie Filling
A few small details make a big difference between a filling that sets up beautifully and one that turns watery.
Keep these tips in mind as you cook, and you will end up with a filling that slices cleanly every time.
- Choose rhubarb stalks that are firm and crisp, not limp or soft, for the best texture
- Do not skip the resting step after tossing the fruit with sugar, since it draws out the juices needed to cook the filling evenly
- Stir often while cooking so the sugar does not stick or scorch on the bottom of the pan
- Let the filling cool completely before adding it to an unbaked pie crust, so the crust does not get soggy
- If your filling looks too thin after cooking, mix one extra teaspoon of cornstarch with a little cold water and stir it in, then simmer for another minute
This filling works beautifully in a Flaky Pie Crust, but a simple single crust with a lattice or crumb topping works just as well.
Serving Suggestions
This filling is far more versatile than a single pie recipe, which is part of why I always keep a batch in the freezer.
Warm it up gently and spoon it over vanilla ice cream for a fast, no-fuss dessert.
- Spread it over toast or English muffins in place of jam
- Spoon it warm over biscuits or shortcake with a dollop of whipped cream
- Layer it into parfaits with yogurt and granola for breakfast
- Use it as a filling for hand pies or turnovers
- Swirl it into cheesecake batter before baking, similar to my Strawberry Cream Cheese Pie
- Bake it into a full pie using your favorite double crust recipe
Variations of Strawberry Rhubarb Pie Filling
Once you have the base recipe down, it is easy to adjust it to fit what you are craving or what you have on hand.
These small swaps change the flavor without changing the basic method.
- Swap the vanilla extract for almond extract for a slightly different, nuttier undertone
- Add a pinch of ground cinnamon or ginger for a warmer, spiced version
- Use frozen strawberries and rhubarb when fresh is out of season, just thaw and drain excess liquid first
- Stir in orange juice and orange zest in place of lemon for a slightly sweeter citrus note
- Reduce the sugar by a quarter cup if your strawberries are especially ripe and sweet
- Add a splash of balsamic vinegar for a more grown-up, tangy version
I learned a lot of this balance while developing my Peach Pie Filling, which uses a similar cornstarch-to-fruit ratio.
Storage and Reheating
This filling stores beautifully, which is one of the best things about making a big batch.
Proper storage keeps the texture and flavor intact, so it tastes just as good next week or next season.
- Refrigerate in an airtight container for up to 5 days
- Freeze in a freezer-safe container or bag for up to 3 months
- Thaw frozen filling overnight in the refrigerator before using
- Reheat gently on the stovetop over low heat, stirring occasionally, if serving it warm
- Avoid microwaving in short bursts if the filling seems too thick after chilling, since it will loosen slightly as it warms
Read Also: Caramel Apple Pie Filling
Nutritional Facts
Nutrition will vary slightly depending on the exact size of your fruit and how much sugar you use, but here is a general estimate per half-cup serving of filling.
- Calories: approximately 110
- Total Fat: 1g
- Saturated Fat: 0.5g
- Sodium: 45mg
- Total Carbohydrates: 26g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 1g
These numbers are estimates and can vary based on the specific ingredients used. For a lighter version, check out how I adjust sweeteners in my Apple Pie Filling.
Health Benefits of Key Ingredients
Beyond tasting incredible, strawberries and rhubarb both bring some real nutritional value to the table.
It is a good reminder that dessert does not have to be entirely without benefit.
- Strawberries are rich in vitamin C and antioxidants that support immune health
- Rhubarb is a good source of vitamin K, which plays a role in bone health
- Both fruits provide dietary fiber, which supports healthy digestion
- Lemon juice adds additional vitamin C along with a bright, natural flavor boost
- Using fresh fruit instead of canned filling means fewer preservatives and additives overall
My Strawberry Sauce uses a similar approach if you want something a little lighter and quicker to make.
FAQs About Strawberry Rhubarb Pie Filling
1. Can I use frozen strawberries and rhubarb instead of fresh?
Yes, frozen fruit works well in this recipe, especially outside of rhubarb season.
Just thaw the fruit fully and drain off any excess liquid before tossing it with the sugar mixture, since frozen fruit tends to release more water than fresh.
2. Why is my strawberry rhubarb pie filling runny?
Runny filling usually means it was not cooked long enough for the cornstarch to fully activate, or the fruit released more juice than expected.
Simmer it for an extra minute or two, and let it cool completely before using it in a pie, since it thickens further as it cools.
3. Do I need to peel rhubarb before using it?
Peeling is not necessary for most rhubarb stalks, since the skin softens completely during cooking.
If your stalks are unusually thick or stringy, you can peel the tougher outer strings with a vegetable peeler.
4. Can I can this filling for long-term storage?
This particular recipe is designed for refrigerator or freezer storage rather than shelf-stable canning.
If you want to can it, follow a tested, canning-safe strawberry rhubarb filling recipe with the correct acidity and processing time for food safety.
5. How much filling do I need for a full 9-inch pie?
This recipe makes about 6 cups of filling, which is just right for one standard 9-inch double crust pie.
If you are making a deep dish pie, you may want to increase the recipe by about 25 percent.
You might also enjoy: Pumpkin Pie Filling
Strawberry Rhubarb Pie Filling
Ingredients
- 4 cups rhubarb about 1 lb or 450g, trimmed and chopped into 1/2-inch pieces
- 4 cups fresh strawberries about 1.5 lbs or 680g, hulled and sliced
- 1 1/4 cups granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest optional
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter cut into small pieces
Equipment
- Heavy-bottomed saucepan or Dutch oven Large, such as a Le Creuset Enameled Cast Iron Dutch Oven
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Wooden spoon or heat-safe spatula
- Zester or microplane Optional, for lemon zest
- Airtight glass storage containers or freezer bags For storing the finished filling
Method
- Rinse, pat dry, and trim the rhubarb, discarding any leaves. Slice into 1/2-inch pieces. Rinse, hull, and slice the strawberries to a similar size.
- In a large bowl, toss the prepared fruit together. In a separate bowl, whisk the sugar, cornstarch, and salt. Sprinkle over the fruit and toss to coat. Let sit for 10 minutes.
- Transfer the fruit and any collected juices to a heavy-bottomed saucepan. Stir in the lemon juice and zest. Cook over medium heat, stirring frequently, for 5-7 minutes until bubbling and thickened.
- Remove from heat and stir in the vanilla and butter until melted. Let cool in the pan for 15-20 minutes before using or storing.
Nutrition
Notes
- Choosing fruit: Select rhubarb stalks that are firm and crisp, not limp or soft. For the best flavor, use ripe, in-season strawberries.
- Resting step: Do not skip the 10-minute rest after tossing the fruit with sugar. This draws out the juices needed to cook the filling evenly.
- Prevent scorching: Stir often while cooking to prevent the sugar from sticking or scorching on the bottom of the pan.
- Avoid soggy crust: Let the filling cool completely before adding it to an unbaked pie crust to ensure the crust stays flaky.
- Adjusting thickness: If your filling looks too thin after cooking, mix 1 teaspoon of cornstarch with 2 teaspoons of cold water and stir it in, then simmer for another minute.
- Variation ideas: Swap vanilla for almond extract, add a pinch of cinnamon or ginger, or use orange juice and zest instead of lemon for a different flavor profile.
- Using frozen fruit: You can use frozen strawberries and rhubarb. Thaw and drain any excess liquid before tossing with the sugar mixture.
- Storage: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Thaw overnight in the refrigerator before using.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This strawberry rhubarb pie filling is one of those recipes worth keeping in heavy rotation once the fruit is in season.
It is simple, it thickens beautifully, and it works in more places than just a pie.
I would love to hear how you use your batch, whether it goes into a full pie, a stack of hand pies, or straight onto a bowl of vanilla ice cream.
Drop a comment below and let me know, or share a photo if you make it.
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