I finally nailed my Strawberry Rhubarb Pie Filling and I swear it’s the kind of tangy-sweet that ruins store-bought forever.

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I’m obsessed with this Strawberry Rhubarb Pie Filling because it hits that sweet-tart spot every time. I love the way strawberries, hulled and halved, break down but still give pockets of jammy fruit.

And rhubarb, trimmed and chopped into 1/2 inch pieces, snaps back with a tart edge that keeps you reaching for another bite. I don’t want anything fussy.

This is about honest fruit and the kind of texture that makes a Strawberry Rhubarb Pie Recipe worth bragging about. But messy slices, sticky hands, and loud forks are totally fine with me.

I want more of it right now.

Ingredients

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Strawberries: bright sweetness and juicy pop, it’s the pie’s cheerful heart.
Rhubarb: tangy backbone, a little puckery that keeps things from being cloying.
Granulated sugar: balances tartness, basically makes everything friendlier and more dessert-like.
Cornstarch: thickens the filling so it isn’t runny, gives a clean slice.
Lemon juice: brightens and sharpens flavors, it’s that tiny zing you’ll notice.
Vanilla extract: adds warmth and roundness, a subtle cozy note.
Fine salt: enhances sweetness and depth, you’ll taste things clearer.
Unsalted butter: adds silkiness and sheen, makes the filling mouth-coating.
Coarse sugar: crunchy top texture, a little sparkly bite when you slice.

Ingredient Quantities

4 cups strawberries, hulled and halved or quartered depending on size

4 cups rhubarb, trimmed and chopped into 1/2 inch pieces

1 to 1 1/4 cups granulated sugar (start with 1 cup if you like it a bit tart)

1/3 cup cornstarch (use 1/4 cup for looser filling, 1/3 for firmer)

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract (optional but nice)

1/8 teaspoon fine salt

1 tablespoon unsalted butter (optional, for a silkier finish)

1 tablespoon coarse sugar or turbinado for sprinkling on top (optional)

How to Make this

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1. Toss strawberries and rhubarb with 1 cup sugar in a large bowl and let sit 10 to 20 minutes so the fruit softens and releases juices; taste and if you like sweeter, stir in up to 1/4 cup more sugar.

2. In a separate small bowl whisk cornstarch with 1/3 cup cold water until totally smooth to make a slurry; this keeps lumps out of the filling.

3. Drain any extra juice from the macerated fruit into a measuring cup, add cold water if needed to equal about 1/2 to 3/4 cup liquid, then pour that liquid into a medium saucepan.

4. Stir the cornstarch slurry into the saucepan liquid, add lemon juice, salt, and heat over medium, stirring constantly until it thickens and just comes to a simmer, about 2 to 4 minutes.

5. Once the mixture is thick and glossy, lower the heat and stir in the fruit, cook gently for 2 to 3 minutes more until the strawberries soften but still hold shape; if you want a looser filling reduce cornstarch to 1/4 cup next time.

6. Remove from heat and stir in vanilla and butter, if using; the butter adds a silky mouthfeel and a little richness, but you can skip it for a cleaner fruit taste.

7. Taste and adjust sweetness or lemon if needed; remember the filling will taste less sweet once chilled and when baked inside a crust.

8. Let the filling cool to room temperature for 30 to 60 minutes, stirring occasionally to prevent a skin forming, then chill in the fridge to finish setting if using for pies, cobblers, or crisps.

9. Use immediately in your pie or dessert, or store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months; sprinkle coarse sugar or turbinado on top of a crust before baking for a nice crunchy finish.

Equipment Needed

1. Large mixing bowl for macerating the fruit
2. Small bowl and whisk for the cornstarch slurry
3. Medium saucepan to cook the filling
4. Rubber spatula or wooden spoon for stirring
5. Measuring cups and spoons (including 1/3 cup and 1/4 cup)
6. Liquid measuring cup to catch drained juices
7. Fine mesh strainer or colander (optional, for extra drainage)
8. Airtight container for chilling or storing leftovers

FAQ

Q: Can I use frozen strawberries or rhubarb? A: Yes, you can, but thaw and drain them first so you dont add extra water to the filling. If they seem soggy, cook a little longer to evaporate excess moisture.

Q: My filling is too runny, how do I fix it? A: Simmer it a bit longer until it thickens, or whisk in a little more cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water at a time) and cook 1 to 2 minutes. Chill the filling too, it firms up as it cools.

Q: How much sugar should I use? A: Start with 1 cup if you like it tart, up to 1 1/4 cups for sweeter. Taste after the fruit breaks down, you can always add a bit more, but you cant take it out once added.

Q: Can I make the filling ahead and freeze it? A: Totally. Cool completely, transfer to freezer safe containers, and freeze up to 3 months. Thaw overnight in the fridge and stir before using. It might need a quick boil to wake the thickness back up.

Q: Do I have to use cornstarch, any substitutes? A: You can use tapioca starch or instant tapioca for a clearer, slightly chewier gel. Use about the same amount for tapioca, or reduce to 1/4 cup cornstarch if you want it looser. Flour works but gives a duller color and starchy taste.

Q: What does the butter and vanilla do, are they necessary? A: Both are optional but they help. Butter makes the filling silkier and a bit glossy, vanilla rounds the flavor. You can skip them for a simple, brighter fruit taste.

Strawberry Rhubarb Pie Filling Recipe. Substitutions and Variations

Strawberries: raspberries, chopped fresh peaches, or frozen mixed berries (thaw and drain first). Raspberries give a similar tartness, peaches make it sweeter and softer, mixed berries add depth.
Rhubarb: tart apples (like Granny Smith) or cranberries, or use extra strawberries and reduce sugar a bit. Apples add body and hold up well, cranberries keep the tang if you like sharpness.
Granulated sugar: cane sugar, brown sugar, honey or maple syrup (if using liquid sweeteners cut total liquid by ~1 to 2 tablespoons and taste as you go). Brown sugar adds caramel notes, honey or maple add flavor so use a little less.
Cornstarch: arrowroot powder, tapioca starch, or all purpose flour (use about double the flour amount). Arrowroot and tapioca give clearer, silkier gels, flour will thicken but can be a bit cloudy.

Pro Tips

1) Let the fruit sit longer if you want deeper flavor. I usually let the strawberries and rhubarb macerate 30 minutes instead of 10 so they release more juice and taste sweeter. If it seems too juicy just drain some, but save that liquid to thicken like the recipe says.

2) Warm the maceration liquid before mixing with the cornstarch slurry. Cold slurry into cold liquid can clump more easily. Pour the slurry slowly while whisking and if little bits show up, push it through a fine mesh strainer right into the pan.

3) Don’t overcook the fruit after it thickens. Once the sauce is glossy and the filling simmers, only give it 2 to 3 minutes more. Overcooked strawberries go mushy and you lose the fresh strawberry flavor.

4) Chill it properly before baking or filling. If you use this hot in a pie the crust can get soggy and the filling will leak. Cool to room temp, then chill for at least an hour so it sets up. If a skin forms while cooling, just stir it back in or cover the surface with plastic wrap so it doesnt form.

Strawberry Rhubarb Pie Filling Recipe.

Recipe by Tina Bueller

0.0 from 0 votes

I finally nailed my Strawberry Rhubarb Pie Filling and I swear it’s the kind of tangy-sweet that ruins store-bought forever.

Servings

servings

Calories

167

kcal

Equipment: 1. Large mixing bowl for macerating the fruit
2. Small bowl and whisk for the cornstarch slurry
3. Medium saucepan to cook the filling
4. Rubber spatula or wooden spoon for stirring
5. Measuring cups and spoons (including 1/3 cup and 1/4 cup)
6. Liquid measuring cup to catch drained juices
7. Fine mesh strainer or colander (optional, for extra drainage)
8. Airtight container for chilling or storing leftovers

Ingredients

4 cups strawberries, hulled and halved or quartered depending on size
4 cups rhubarb, trimmed and chopped into 1/2 inch pieces
1 to 1 1/4 cups granulated sugar (start with 1 cup if you like it a bit tart)
1/3 cup cornstarch (use 1/4 cup for looser filling, 1/3 for firmer)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract (optional but nice)
1/8 teaspoon fine salt
1 tablespoon unsalted butter (optional, for a silkier finish)
1 tablespoon coarse sugar or turbinado for sprinkling on top (optional)

Directions

Toss strawberries and rhubarb with 1 cup sugar in a large bowl and let sit 10 to 20 minutes so the fruit softens and releases juices; taste and if you like sweeter, stir in up to 1/4 cup more sugar.
In a separate small bowl whisk cornstarch with 1/3 cup cold water until totally smooth to make a slurry; this keeps lumps out of the filling.
Drain any extra juice from the macerated fruit into a measuring cup, add cold water if needed to equal about 1/2 to 3/4 cup liquid, then pour that liquid into a medium saucepan.
Stir the cornstarch slurry into the saucepan liquid, add lemon juice, salt, and heat over medium, stirring constantly until it thickens and just comes to a simmer, about 2 to 4 minutes.
Once the mixture is thick and glossy, lower the heat and stir in the fruit, cook gently for 2 to 3 minutes more until the strawberries soften but still hold shape; if you want a looser filling reduce cornstarch to 1/4 cup next time.
Remove from heat and stir in vanilla and butter, if using; the butter adds a silky mouthfeel and a little richness, but you can skip it for a cleaner fruit taste.
Taste and adjust sweetness or lemon if needed; remember the filling will taste less sweet once chilled and when baked inside a crust.
Let the filling cool to room temperature for 30 to 60 minutes, stirring occasionally to prevent a skin forming, then chill in the fridge to finish setting if using for pies, cobblers, or crisps.
Use immediately in your pie or dessert, or store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months; sprinkle coarse sugar or turbinado on top of a crust before baking for a nice crunchy finish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.