posted by The Bewitchin Kitchen on September 4, 2016

Strawberry Rhubarb Pie Filling

Name: Strawberry Rhubarb Pie Filling
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
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

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Strawberry rhubarb pie filling is the perfect combination of tart and sweet that will make your next summer desert a family favorite. It can be made in less than 30 minutes and uses fresh rhubarb and strawberries with several pantry staples to create a flavor that brightens your desserts and goes great with a scoop of ice cream.

pot of strawberry rhubarb pie filling with text overlay

Easy and Fresh Strawberry Rhubarb Pie Filling

Not too tart and not too sweet, rhubarb pie filling made with plump, juicy strawberries is the epitome of summer flavor. And that color!

I hope you’re as excited for this strawberry rhubarb pie filling as I am. I mean, who are we kidding? I’m always excited when food is involved.

This simple strawberry rhubarb recipe goes great in parfaits, hand pies, and (of course) pie — if you don’t eat it all with a spoon first! Need something a little more last minute? Whip up a batch of Strawberry Rhubarb Tarts, perfect for any summertime cookout.

How to Make Strawberry Rhubarb Pie Filling Video

Why You Will Love This Rhubarb Pie Filling

Easy to make – toss everything in a pot and simmer
Unique flavor combination – beats any ol’ berry pie filling
Can be prepped ahead – make a big batch and freeze some for later
Simple ingredients – fresh produce + pantry staples

closeup of a large spoon stirring strawberry rhubarb filling

How to Make Perfect Strawberry Rhubarb Pie Filling

Use a nonstick pot

Between the natural sugar in the strawberry and rhubarb combo, plus granulated and brown sugar on top of that — this rhubarb pie filling is prone to sticking! Be sure to use cookware with a nonstick surface (I used ceramic) or clean up is sure to be a pain.

Choose the freshest produce

Filling for a rhubarb pie recipe is really quite simple, so the flavor of every single ingredient comes through. Be sure your strawberries are nice and ripe, and use fresh lemon juice instead of concentrate.

Look for rhubarb stalks that are firm yet tender and more red than green. If the leaves are still attached, they should appear fresh and not wilted. Just be sure to remove all of them before cooking — they are toxic to humans!

Keep it at a simmer

As fast as this comes together, you may be tempted to turn up the heat and rush the process. Don’t! Start it at medium until it starts to bubble, then reduce it to low just until thickened. Stirring frequently will also help prevent the strawberry rhubarb pie filling from burning.

large spoon with a scoop of rhubarb pie filling over a pot

Frequently Asked Questions About Strawberry Rhubarb Pie

Do you cook rhubarb before putting it in a pie?

That depends, but generally, I say yes. Rhubarb can be very tough when raw, so any extra time with some heat will do wonders. Luckily, this recipe for rhubarb pie filling still only takes about 15 minutes to make.

If you’re looking for a delicious strawberry rhubarb pie recipe where you don’t have to cook the filling first, then I highly recommend Sally’s Baking Addiction. Her recipes are always phenomenal.

How do you keep strawberry rhubarb pie from being runny?

By thickening your strawberry rhubarb pie filling, of course! You can do this one of two ways:

Cook down the rhubarb pie filling until most of the liquid evaporates
Choose a rhubarb pie recipe that includes a thickening agent

What is the best thickener for rhubarb pie filling?

Flour will often do the trick, and it’s often already handy since you need it to make the crust. That said, cornstarch dissolves better into the filling, won’t change the flavor, and allows for a gluten-free option as well.

Some recipes include a simple custard made with eggs, but that seems like more effort than it’s worth!

TBK’s Pro 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

stirring a pot of strawberry rhubarb pie filling

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