We’re highlighting one of our favorite combos in this sweet summertime pie filling recipe — strawberries and rhubarb. It’s a classic combination that works so well together with the tartness of the rhubarb plus the sweetness of summer strawberries. Use this recipe to make fried pies, drizzled over the top of your favorite cheesecake, yogurt, vanilla bean ice cream, or as the showstopper ingredient in a strawberry-rhubarb cream cheese pie.
For those of you who have never tasted rhubarb, it tastes a little bit like a slightly under-ripe pear and a sour apple combined.
Easy Strawberry-Rhubarb Pie Filling Ingredients
- 10 ounces rhubarb (about 2 3/4 cups), chopped or sliced (275g)
- 14 ounces strawberries (2 cups), chopped (400g)
- 1 cup pure cane sugar, or granulated sugar (200g)
- 2 teaspoons key lime juice, freshly squeezed (or regular lime juice) (12g)
- 2 tablespoon cornstarch (20g)
How to Make Strawberry-Rhubarb Pie Filling
- Cook the fruit mixture. Place strawberries, rhubarb, lime juice, and sugar into a saucepot and cook over medium heat just until sugar is dissolved and the fruit releases some of its juices (after just about 2 minutes of cooking). Remove from heat and pour off approximately 1/4 to 1/2 cup juice mixture and place it into a small separate bowl. *At this point, you may cook the pie filling just a little longer for a softer rhubarb, but don’t cook more than 5 more minutes or so.
- Prepare the slurry (cornstarch + fruit juice mixture). Add the cornstarch to the bowl with the fruit juice and use a fork or the back of a spoon to mash and stir the cornstarch into the fruit juice until no visible lumps remain; set aside.
- Add the cornstarch slurry to the fruit. Place the fruit mixture back on medium-high heat and just before it starts to boil, add the cornstarch slurry and whisk constantly as it comes to a boil. *remember a room temperature or cold slurry going into a hot liquid = no lumps. Reduce the heat to a simmer and continue cooking on low heat until the mixture coats the back of a spoon (about 2 minutes). Remove the pie filling from the heat and pour it into canning jars and allow the mixture to cool completely to room temperature before screwing on a lid and placing it into the refrigerator or using it in your favorite pie recipe, and Enjoy!
Easy Strawberry-Rhubarb Pie Filling step-by-step recipe photos + instructions
Prep Strawberry-Rhubarb Fruit to Be Eaten All Year Long
If you have an abundance of strawberries and fresh rhubarb, you have a few options to preserve the fruit for making this pie filling later on in the year by freezing it.
- You can bag and freeze the amount of chopped strawberries and rhubarb called for in the recipe and then remove them from the freezer when you want to make this pie filling.
- You can freeze the fruit, lime juice, and sugar (minus the corn starch) in the freezer. When you’re ready to make the pie filling for the holidays, proceed with the instructions.
- You may can (preserve) this pie filling for longterm storage but if you do, you’ll need to replace the cornstarch with Clear-Jel and follow the instructions.
Easy Strawberry-Rhubarb Pie Filling tips + tricks + FAQ’s
- Adjust the amount of sugar in the strawberry-rhubarb pie filling if desired. Taste the strawberry-rhubarb mixture as it’s cooking and increase the amount of sugar or lime juice to adjust for the natural sweetness and tartness of the fruit.
- If you would like to (preserve) the strawberry-rhubarb pie filling omit the cornstarch. Substitute the cornstarch called for in the recipe and use Clearjel instead and follow the instructions provided in the packet.
- Where does rhubarb come from? Rhubarb originated in China, where its roots were first harvested and dried for medicinal use.
- What does rhubarb taste like? Rhubarb is tart and tastes somewhere in between an apple and a pear (just not as sweet).
- Does rhubarb get sweeter when you cook it? Rhubarb tends to get a little sweeter when cooked, but pairs really well with sweeter fruits like strawberries and apples in baked goods and usually tastes even better with a little sugar added to the mix.
- When can rhubarb stalks be harvested after first planting? Rhubarb stalks may be harvested starting in their second growing season, so patience is key if you’re planting this vegetable in your garden.
- Is rhubarb a fruit or a vegetable? Rhubarb is technically a vegetable but is legally considered a fruit. In 1947 a New York court declared rhubarb a fruit because it’s most often cooked as one in the United States (and, it’s said because it was a way to save businesses (who imported these stalks) from spending additional money on taxes.
- Is rhubarb poisonous? The stalks of the rhubarb are safe and delicious to eat, but if you grow your own rhubarb, be careful to avoid the leaves, because there are high levels of oxalic acid in them which make the leaves poisonous. At lower concentrations, oxalic acid isn’t harmful to most people. But the amount in rhubarb leaves can cause severe vomiting and at very high levels, it could be fatal.
Looking for More Delicious Desserts or Pie Fillings to Make?
Here are a few of our favorite cakes, cupcakes, and other sweet dessert toppers and recipes we think you might also enjoy.
- Best Banana Bread Bread Cake Ever
- Super Moist Devil’s Food Cupcakes (w/Chocolate Ganache Frosting)
- Strawberry Shortcake Scones w/Jam + Clotted Cream
- Numero Uno Sour-Cherry Pie Filling (From Scratch)
- Very Berry Frutti di Bosco Muffins w/Crackle Top
- White Chocolate Creme Brûlée Cheesecake w/Biscoff Cookie Crust
- Crispy + Flaky Southern Fried Cherry Pies (Best Ever)
Let’s get started!
Sweet + Easy Strawberry-Rhubarb Pie Filling
- Total Time: 30 minutes
- Yield: 3 Cups Pie Filling 1x
- Diet: Vegan
Description
We’re highlighting one of our favorite combos — Strawberries and rhubarb in this sweet summertime pie filling recipe. We all know that strawberry and rhubarb go together like chocolate and peanut butter or mozzarella and sweet summer tomatoes. It’s a classic combination that works so well together — the tartness of the rhubarb plus the sweetness of summer strawberries makes a delicious pie filling that can be used to top your favorite no-bake cream cheese pies, cheesecakes, ice cream, or even yogurt. For those of you who have never tasted rhubarb, it tastes a little bit like a slightly under-ripe pear and a sour apple combined. It has a great flavor and deserves a spot in your kitchen while it’s in season.
Ingredients
Scale
- 10 ounces rhubarb (about 2 3/4 cup), chopped or sliced (275g)
- 14 ounces strawberries (2 cups), chopped (400g)
- 1 cup pure cane sugar, or granulated sugar (200g)
- 2 teaspoons key lime juice, freshly squeezed (or regular lime juice) (12g)
- 2 tablespoon cornstarch (20g)
Instructions
- Cook the fruit mixture. Place strawberries, rhubarb, lime juice, and sugar into a saucepot and cook over medium heat just until sugar is dissolved and the fruit releases some of its juices (after just about 2 minutes of cooking). Remove from heat and pour off approximately 1/4 to 1/2 cup juice mixture and place it into a small separate bowl. *At this point, you may cook the pie filling just a little longer for a softer rhubarb, but don’t cook more than 5 more minutes or so.
- Prepare the slurry (cornstarch + fruit juice mixture). Add the cornstarch to the bowl with the fruit juice and use a fork or the back of a spoon to mash and stir the cornstarch into the fruit juice until no visible lumps remain; set aside.
- Add the cornstarch slurry to the fruit. Place the fruit mixture back on medium-high heat and just before it starts to boil, add the cornstarch slurry and whisk constantly as it comes to a boil. *remember a room temperature or cold slurry going into a hot liquid = no lumps. Reduce the heat to a simmer and continue cooking on low heat until the mixture coats the back of a spoon (about 2 minutes). Remove the pie filling from the heat and pour it into canning jars and allow the mixture to cool completely to room temperature before screwing on a lid and placing it into the refrigerator or using it in your favorite pie recipe, and Enjoy!
Notes
- Adjust the amount of sugar in the strawberry-rhubarb pie filling if desired. Taste the strawberry-rhubarb mixture as it’s cooking and increase the amount of sugar or lime juice to adjust for the natural sweetness and tartness of the fruit.
- Substitute lemon juice for lime juice. If you prefer your cream cheese pies to have a lemony flavor, substitute lemon juice for lime juice.
- If you would like to (preserve) the strawberry-rhubarb pie filling omit the cornstarch. Substitute the cornstarch called for in the recipe and use Clearjel instead and follow the instructions provided in the packet.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Pies + Cobblers + Crostate
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
Keywords: easy strawberry rhubarb pie filling, strawberry rhubarb pie filling recipe, no-bake desserts, easy pie filling recipe, homemade strawberry rhubarb pie filling, strawberry rhubarb cheesecake, strawberry rhubarb cheesecake topper, easy cheesecake topper, no bake cheesecake topper, homemade canned pie filling
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