Strawberry Rhubarb Pie Filling

Recipes

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.

Tasty Strawberry Rhubarb Pie Filling #strawberry #rhubarb #pie #filling #recipe #strawberryrhubarb #piemaking

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.

Tasty Strawberry Rhubarb Pie Filling #strawberry #rhubarb #pie #filling #recipe #strawberryrhubarb #piemaking

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.

Tasty Strawberry Rhubarb Pie Filling #strawberry #rhubarb #pie #filling #recipe #strawberryrhubarb #piemaking

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.

Strawberry Rhubarb Yogurt and Granola Breakfast Recipe #breakfast #yogurt #strawberry #rhubarb #pie #filling #recipe #strawberryrhubarb

Strawberry Rhubarb Yogurt and Granola Breakfast Recipe #breakfast #yogurt #strawberry #rhubarb #pie #filling #recipe #strawberryrhubarb

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.

Tasty Strawberry Rhubarb Pie Filling #strawberry #rhubarb #pie #filling #recipe #strawberryrhubarb #piemaking

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:

Tasty Strawberry Rhubarb Pie Filling #strawberry #rhubarb #pie #filling #recipe #strawberryrhubarb #piemaking

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:

Course: Breakfast, Dessert
Cuisine: American
Keyword: pie, pie filling, rhubarb, strawberry rhubarb
Servings: 12
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
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.

Ingredients

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 Facts

Calories: 102kcalCarbohydrates: 23gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 3mgSodium: 99mgPotassium: 143mgFiber: 1gSugar: 19gVitamin A: 65IUVitamin C: 25mgCalcium: 32mgIron: 1mg
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Disclosure: This blog post may contain affiliate links as part of the Amazon Services LLC Associate Programs and other affiliate services. This means that inspiredbycharm.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.

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Comments

  • Kate at

    Absolutely delicious! I made to take to my dad (90 and in a nursing home post-stroke), who can’t feed himself and would have a hard time eating, for instance, pie. But he loves strawberry-rhubarb anything, and this is an easy consistency for him to enjoy. And I love it too!

  • Carol at

    I made this recipe and doubled the ingredients for 2 pies. I baked one and froze the other without baking. The pie was a big hit with my family. I hope the frozen pie once baked is as delicious.

  • Marsha at

    Recipe looks amazing. I am wondering how many pies it will make or is it equivalent to a 14 ounce can of pie filling. Because I want to use it for making strudel. Also can the fruits used be frozen fruit and if so do they need defrosting first. I look forward to your reply very much.

  • Linda T at

    My computer froze, not sure if this was received.

    I’m planning on canning this pie filling, but when canning it calls for cooking the recipe down and then putting in water bath. Can you use this to make a double crust pie or would you have to put a crumb toping on it.?

  • Fran at

    I have 6 cups of each rhubarb and strawberries to use for the recipe, do I double everything else in the ingredients? Thank you

  • Vv at

    Hi Michael,
    I just made your rhubarb strawberry jam filling and then then your pie bars. Amazing recipes! You are an inspiration to us with all your ideas and great recipes.
    Thank you.
    Keep well and safe

  • StacieG at

    Can this recipe be canned?

    • Michael Wurm, Jr. at

      I’m not sure. I do not can mine.

      xo Michael

  • Linda at

    Hi Michael, I’m so glad you are back! You are so creative and I am “inspired” by many of your ideas and recipes. Today, I made the rhubarb/strawberry pie filling recipe. It’s delicious! I used fresh strawberries with rhubarb I had frozen from a friend in Oregon. In addition to the sugar, cornstarch and lemon juice, I added a little orange zest as I often do with fruit dishes. All that, along with the vanilla and butter makes for such a wonderful sauce. Thank you for all your beautiful ideas……

  • Michelle at

    I have a question for you: do you peel the rhubarb? I have never peeled it, but am curious. I love the idea of using this with yogurt for breakfast. Now off to get some rhubarb at the local farmer’s markets.

    • Michael Wurm, Jr. at

      I do not peel the rhubarb. I don’t think there’s a need to.

      xo Michael

  • M Hunter at

    Going to try this filling today – and pair with vanilla pudding and whipped cream in a parfait glass. Sounds so yummy!

  • Sabrina at

    love rhubarb pie, thank you, and nice pairing with straberry roo

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