Strawberry Rhubarb Pie Filling

One of my favorite flavor combinations is strawberry and rhubarb, which is why I love this Strawberry Rhubarb Pie Filling Recipe. It’s easy to make and has a variety of tasty uses.

Strawberry Rhubarb Pie Filling:

If no one objected, during the spring, I’d be tempted to only feature rhubarb and strawberry rhubarb recipes on IBC. Not a fan of rhubarb …? Sorry, not sorry. Ha!

Rhubarb is wonderfully delicious when prepared properly. I even have a post dedicated solely to my favorite rhubarb recipes. You can find that here. I especially love rhubarb when it’s mixed with strawberries.

Today, I’m showing you how to make this Strawberry Rhubarb Pie Filling. I needed this for another recipe (That’s coming soon!) so I thought it might be helpful to do a separate post about the filling.

As strange as it may sound, I probably wouldn’t use this Strawberry Rhubarb Pie Filling in an actual pie. When making a Strawberry Rhubarb Pie (recipes HERE and HERE), I prefer to start with raw ingredients and allow them to cook as the pie bakes.

So how would I use this pie filing? Let me explain.

Uses for Strawberry Rhubarb Pie Filling:

As I mentioned above, I needed this filling to make another recipe. (I’ll be sharing that recipe for Strawberry Rhubarb Pie Bars with you soon. They’re AMAZING.)

Other ways I like to use this pie filling:

• Warm it up and serve it on ice cream. (Crazy delicious!)
• Spoon it on shortcake or biscuits and top with freshly whipped cream. (Recipes for both are coming soon!)
• Use it as a filling for hand pies, turnovers, donuts, or a layered cake.
• Spread it on toast.

Still another use, which I photographed for you, is serving it with yogurt and granola. If you caught the post about my latest go-to breakfast, you’ll know that I’ve been loving yogurt with granola, berries, and honey.

If you decide to serve the strawberry rhubarb filling with yogurt and granola, simply substitute the filling for the berries. It’s SO good!

As you might imagine, there are many more uses than what I’ve listed here.

Another reason I’m crazy about this recipe is that it’s easy to make. Here are the steps.

Strawberry Rhubarb Pie Filling:

Start by adding the rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice to a heavy-bottomed saucepan or Dutch oven. (The full ingredient list and recipe instructions are available in the printable recipe card below.)

Mix well and cook over medium heat for 5-10 minutes. Stir the mixture often so it doesn’t burn.  This is one of those recipes that needs your full attention.

Reduce the heat to simmer and continue to cook, while stirring, for another 5-10 minutes. The filling is done when the rhubarb is soft. Remove from heat and stir in the vanilla extract and butter until the latter is melted and both are incorporated.

Before using the filling (any way you’d like), allow it to cool. This Rhubarb Strawberry Pie Filling can be stored in the refrigerator for up to 5 days.

Looking for more delicious pie recipes? Try these:

• A Collection of My Favorite Pie Recipes
• Apple – Cranberry Slab Pie
• Mini Skillet Blueberry Pies 
• Cinnamon Roll Apple Pie
• Blueberry Cream Pie
• Bite-Sized Peanut Butter Pies

And that’s it! I hope you’ve enjoyed this recipe and are feeling inspired to try it.

If you have other creative and yummy uses for this Strawberry Rhubarb Pie Filling recipe, please let us know in the comments below.

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Strawberry Rhubarb Pie Filling Recipe:

Strawberry Rhubarb Pie Filling Recipe

One of my favorite flavor combinations is strawberry and rhubarb, which is why I love this Strawberry Rhubarb Pie Filling Recipe. It's easy to make and has a variety of tasty uses.

5 from 10 votes

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: American

Keyword: pie, pie filling, rhubarb, strawberry rhubarb

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12

Calories: 102kcal

Ingredients

• 3 cups rhubarb chopped in 1/2-inch pieces
• 3 cups strawberries chopped in 1/2-inch pieces
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 teaspoon kosher salt
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter

Instructions

• Add the rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice to a heavy-bottomed saucepan or Dutch oven.
• Mix well and cook over medium heat for 5-10 minutes. Stir often as this mixture can burn if left unattended.
• Reduce the heat to simmer and continue to cook, while stirring, for another 5-10 minutes. The filling is done when the rhubarb is soft. Remove from heat and stir in the vanilla extract and butter until the latter is melted and both are incorporated.
• Allow the mixture to cool. This pie filling can be stored in the refrigerator for up to 5 days.

Notes

If the mixture is too thick for your liking, you can thin it with a splash of water while cooking. I typically don't feel the need to add water, but this will depend on the variety of rhubarb and how recently it was harvested.

I have not frozen this pie filling, so I'm not sure if freezing will alter its texture or flavor.

Nutrition

Calories: 102kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 99mg | Potassium: 143mg | Fiber: 1g | Sugar: 19g | Vitamin A: 65IU | Vitamin C: 25mg | Calcium: 32mg | Iron: 1mg