Name: Delicious Strawberry Rhubarb Pie Filling
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 cups fresh or frozen strawberries, hulled and halved; 2 cups fresh or frozen rhubarb, chopped into ½-inch pieces; 3/4 cup granulated sugar; 3 tbsp cornstarch; 2 tbsp water (for slurry); 1 tbsp lemon juice; 1/2 tsp vanilla extract (optional); Pinch of salt

Delicious Strawberry Rhubarb Pie Filling is the perfect blend of sweet and tart, bursting with juicy fruit flavor and a silky, jammy texture. Whether I’m baking a classic pie, filling hand pies, or spooning it over ice cream or yogurt, this filling always brings a bright, summery taste to any treat.

Why You’ll Love This Recipe

I love this filling because it strikes a beautiful balance between the sweetness of strawberries and the tartness of rhubarb. It’s thick, glossy, and holds together perfectly when baked in a pie crust. Plus, it’s easy to make ahead and use in so many different desserts beyond just pie.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh or frozen strawberries (hulled and halved)
Fresh or frozen rhubarb (chopped into ½-inch pieces)
Granulated sugar
Cornstarch
Lemon juice
Vanilla extract (optional)
Salt

Directions

In a large saucepan, I combine the strawberries, rhubarb, and sugar. I let it sit for 10–15 minutes to draw out the juices.
I place the pan over medium heat and bring the mixture to a simmer, stirring frequently.
In a small bowl, I whisk the cornstarch with a few tablespoons of water to make a slurry.
Once the fruit is soft and juicy, I stir in the cornstarch slurry, lemon juice, and a pinch of salt.
I continue cooking and stirring until the filling thickens and becomes glossy, about 5–7 minutes.
I remove it from the heat and stir in the vanilla extract (if using).
I let the filling cool before using it in pies, tarts, or storing for later.

Servings and timing

This recipe makes enough filling for one 9-inch pie. It takes about 10 minutes to prep and 15–20 minutes to cook, plus cooling time.

Variations

Sometimes I add a handful of raspberries for a twist on the flavor, or a touch of cinnamon or cardamom for warmth. I’ve also used orange zest instead of lemon juice for a subtle citrusy depth.

Storage/Reheating

I store the cooled filling in an airtight container in the fridge for up to 5 days. It can also be frozen for up to 3 months—just thaw in the fridge overnight before using. If needed, I reheat it gently on the stove to loosen the consistency.

FAQs

Can I use frozen fruit?

Yes, I often use frozen strawberries and rhubarb when fresh isn’t available. I don’t thaw them first—just cook a few minutes longer.

Why is my filling too runny?

I make sure to simmer the filling long enough after adding the cornstarch, and I let it cool to see the final consistency. If it’s still too thin, I cook it a few more minutes to thicken.

Can I make this filling ahead of time?

Absolutely. I often make it a day or two in advance and store it in the fridge until I’m ready to bake.

What kind of sugar works best?

I usually use granulated sugar, but I’ve also tried brown sugar for a deeper, richer flavor.

Can I use this for more than just pie?

Yes! I use it for hand pies, cobblers, galettes, or even as a topping for cheesecake, pancakes, or yogurt.

Conclusion

Delicious Strawberry Rhubarb Pie Filling is one of my favorite ways to capture the flavors of spring and summer in a dessert. It’s bright, balanced, and beautifully thick—perfect for pies and beyond. Whether I’m baking something classic or trying a new twist, this filling is always a sweet success.