Strawberry Rhubarb Pie Filling

Looking for the perfect strawberry rhubarb pie filling that captures all the flavors of summer? This strawberry rhubarb pie filling is sweet, tart, vibrant, and just the right balance of comforting and refreshing. If you’re dreaming of the kind of strawberry rhubarb pie filling your grandma used to make, with real fruit, a touch of lemon, and the perfect syrupy texture this is the one. Whether you’re spooning it into a flaky pie crust or topping it over vanilla ice cream, this strawberry rhubarb pie filling is going to be your next summer favorite. Yes, I said strawberry rhubarb pie filling five times and I’d say it five more if it meant you’d try this magical dessert moment.

Why You’ll Love This Strawberry Rhubarb Pie Filling

• 🍓 Naturally sweet and tart – No artificial flavors here.
• 🥧 Quick to make – Only 25 minutes start to finish.
• 🔥 No baking required – Make the filling, use it in any dessert you like.
• 🌿 Customizable – Add a pinch of cinnamon or swap lemon for orange zest.
• 👩‍🍳 Freezer-friendly – Make ahead and save for pie emergencies.

Ingredients You’ll Need

This is real fruit dessert at its best. Here’s what goes into our summer star:

• 3 cups rhubarb, sliced into ½-inch pieces
• 2 ¾ cups strawberries, chopped
• ⅓ cup white sugar
• ⅓ cup brown sugar, packed
• ¼ cup cornstarch
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• 1 tablespoon salted butter

How to Make Strawberry Rhubarb Pie Filling

This filling is as simple as summer itself no fancy steps or techniques required.

1. Combine Ingredients: Add all ingredients into a medium-sized saucepan. I use my ceramic-coated KitchenAid pot to avoid sticking. You can use stainless steel, just stir often.
2. Heat Gently: Place the pot over medium heat. Stir frequently for 5–10 minutes, letting the sugar melt and the fruit begin to soften.
3. Simmer Low and Slow: Reduce the heat and let it simmer for another 5–10 minutes, or until the rhubarb softens and the mixture thickens into that perfect pie-filling consistency.
4. Adjust If Needed: If the filling gets too thick, just add a splash of water. This helps loosen it up without diluting the flavor.
5. Cool & Store: Let the filling cool before spooning into pie crusts, jars, or containers for later. It’ll keep in the fridge for up to 5 days, or freeze it for up to 3 months.

Tips For Strawberry Rhubarb Pie Filling

• Taste your fruit: If your strawberries are extra sweet, reduce the sugar slightly. If they’re tart, leave it as is!
• Use fresh OR frozen: No fresh rhubarb? Frozen works great just thaw and drain first.
• Pie hack: Add this filling to store-bought mini tart shells, top with whipped cream, and you’ve got a 10-minute dessert for guests.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Cool completely, place in freezer-safe bags or jars, and store for up to 3 months. Thaw overnight in the fridge before using.

Serving Ideas

• Classic strawberry rhubarb pie (obviously!)
• Warmed and spooned over vanilla bean ice cream
• Stirred into Greek yogurt for a fruity breakfast
• Layered in parfaits or over pancakes
• Spooned over angel food cake with whipped cream

Rhubarb Muffins

Strawberry Rhubarb Pie

Frequently Asked Questions

Can I use this strawberry rhubarb pie filling for other desserts?
Absolutely! Use it in crisps, cobblers, shortcakes, or even cheesecake topping.

Do I need to peel the rhubarb?
Nope! Just wash it well and trim the ends. The peel softens during cooking.

Can I can this filling?
This recipe isn’t tested for canning. For long-term shelf storage, consult a certified canning guide with tested ratios.

Can I double the recipe?
Yes! Just make sure your pot is big enough. Stir often to prevent burning.

Nutrition Information (per serving)

• Calories: 114
• Carbohydrates: 27.9g
• Protein: 1g
• Fat: 0.9g
• Fiber: 2g
• Sugar: 18.6g
• Cholesterol: 1.3mg
• Sodium: 81.8mg

Final Thoughts

I’ve made this strawberry rhubarb pie filling more times than I can count and every single time it feels like summer in a spoon. It’s one of those things that’s so easy, so flavorful, and so versatile, you’ll wonder why you ever bought canned filling. So go ahead, whip up a batch. Your pies, pancakes, and ice cream will thank you.