Strawberry Rhubarb Pie Filling: Sweet-Tart Goodness Made Simple

Few flavor combos hit that perfect note between sweet and tart like strawberry rhubarb. It’s a filling that sings of summer, whether nestled in a flaky pie crust or spooned over vanilla ice cream. In this guide, I’ll walk you through how to make the best homemade strawberry rhubarb pie filling—from choosing your fruit to thickening tips and smart ways to use it beyond pie. Whether you’re a seasoned baker or new to fruit fillings, this one is simple, adaptable, and absolutely made to share.

Why Strawberry Rhubarb Pie Fills More Than Just Your Plate

A Slice of Summer in Every Spoonful

Back when my kitchen skills mostly involved boxed pasta and questionable microwave meals, I spent one summer in Boone, North Carolina, house-sitting for a friend of a friend. The backyard was packed with wild rhubarb, which I thought was some kind of weed—until her neighbor dropped off a pie that made me rethink everything.

That pie was strawberry rhubarb, and it stopped me in my tracks. Sweet, slightly tangy, thick but not gluey. That night I wrote down everything I tasted. Years later, it became my go-to strawberry rhubarb pie filling recipe—the one my kids now ask for every June when the berries are red and the rhubarb is bright and bold.

Why This Pie Filling Is Pure Comfort Food

What I love about this filling is how little it takes to make something truly memorable. You don’t need fancy tools or rare ingredients. It’s about simple, seasonal cooking that highlights what’s fresh. Rhubarb brings tartness and structure. Strawberries offer softness and sweet perfume. Together, they make a dynamic duo that’s as nostalgic as it is flavorful.

Homemade strawberry rhubarb pie filling doesn’t just belong in a pie shell. You can spoon it over pancakes, swirl it into yogurt, or dollop it on cheesecake. Try pairing it with these lemon crumb bars for a tangy twist, or stuff it into puff pastry like I do with my strawberry cheesecake bites.

And once you’ve tasted homemade? You won’t go back to canned.

Best Ingredients & Prep Tips for Pie Success

Choosing the Right Rhubarb & Strawberries for Balance

Fresh is best, but frozen works too—if you do it right. Rhubarb should be bright pink to red with firm stalks. Pale green stalks are edible but more fibrous and slightly more sour. For strawberries, go for firm, ripe berries that smell like strawberries. If using frozen, don’t thaw fully—just partially defrost and drain excess liquid before cooking.

The key to the best strawberry rhubarb pie filling is balancing the natural sweetness of strawberries with rhubarb’s tart edge. If your berries are super ripe, you can scale back the sugar a bit. Taste as you go.

Tips to Thicken Without Losing Flavor

Nobody wants a runny filling—especially after going through all the work of rolling dough and waiting for that pie to set. The right thickener makes all the difference.

How to Make Strawberry Rhubarb Pie Filling from Scratch

Simple Stovetop Method That Tastes Like Summer

Making your own strawberry rhubarb pie filling is easier than most folks think. You toss the fruit in a pot, add a few pantry staples, simmer, and you’re done. This version gives you a thick, bright filling that works for pies, bars, and even as a topping for your next batch of blackberry cookies.

Ingredients:

• 3 cups chopped rhubarb (½-inch slices)
• 2½ cups chopped strawberries
• 1 cup granulated sugar
• ¼ cup cornstarch (or 3 tbsp tapioca starch)
• 2 tbsp lemon juice
• ¼ tsp salt
• 1 tsp vanilla extract (optional)

Instructions:

Step 1:
In a medium saucepan, combine chopped rhubarb, strawberries, sugar, lemon juice, and salt. Let sit for 10–15 minutes to macerate and draw out juices.

Step 2:
Place over medium heat and bring to a gentle boil, stirring often.

Step 3:
In a small bowl, mix cornstarch with 2 tablespoons cold water to create a slurry. Stir it into the bubbling fruit.

Step 4:
Reduce heat and simmer until thickened, about 6–8 minutes. Stir constantly to avoid scorching.

Step 5:
Remove from heat. Stir in vanilla, if using. Let the filling cool completely before using or storing.

Tips:

• Store in a jar in the fridge for up to 5 days.
• Freeze in a zip-top bag for up to 3 months (lay flat for easier storage).
• Try it swirled into cheesecake, layered in parfaits, or tucked into puff pastry like these no-bake orange creamsicle truffles or strawberry danishes.

Ways to Use Strawberry Rhubarb Pie Filling Beyond Pie

Creative Desserts Using This Filling

Pie might be the classic, but this filling’s real magic is in its versatility. Spoon it warm over vanilla ice cream, fold it into a breakfast yogurt parfait, or layer it into a trifle for a rustic dessert board. I love using it as a cheesecake swirl—like I do in my mini crème brûlée cheesecakes or for topping pancakes on slow Sunday mornings.

You can even stuff it into puff pastry, bake for 15 minutes, and boom—instant rustic tarts. Try brushing the pastry with egg wash and a sprinkle of sugar before baking for that perfect golden finish. A swirl in muffin batter or on top of chocolate cherry cookies adds a pop of fruit and color.

Want to turn it into bars? Use the filling between layers of shortbread dough and bake until bubbly.

Tips for Canning & Gifting Pie Filling

If you’d like to enjoy strawberry rhubarb long after the season passes, canning is the way to go. Just be sure your recipe is acid-balanced and follow safe canning procedures (like boiling water bath processing). The lemon juice in this recipe helps, but always check pH and USDA guidelines if you’re planning to shelf-store.

Homemade fillings make beautiful gifts, too. Spoon the cooled filling into a clean 8 oz mason jar, tie it up with twine, and add a handwritten tag. It’s thoughtful, budget-friendly, and always appreciated.

Try gifting it alongside a crust recipe or biscuit mix. I’ve even included it in breakfast baskets with scones and coffee. It’s a little jar of summer happiness.

Common Mistakes to Avoid with Strawberry Rhubarb Pie Filling

Not Balancing Sweetness and Tartness

One of the biggest slip-ups? Over-sweetening the filling. Rhubarb needs sugar to tame its sharp edge, but strawberries already bring plenty of natural sweetness. If you blindly follow a sugar-heavy recipe without tasting the fruit first, you risk a flat, overly sweet pie. Always taste your fruit mix before cooking and adjust as needed.

Using the Wrong Thickener—or Not Enough

Too little thickener means a runny mess. Too much and you’ll end up with a gummy texture. Stick to cornstarch or tapioca starch in the amounts recommended. Don’t be tempted to skip the cooling step before pouring into your crust—warm filling will steam, making the crust soggy and unstable.

If you’ve ever had pie filling leak out the sides or turn into fruit soup, this is likely the culprit. You can avoid it entirely by using tips from structured bakes like my lemon crumb bars or structured fillings in strawberry cheesecake bites.

Skipping the Rest Time After Cooking

Even if it looks thick on the stove, the filling needs time to settle. Cooling allows the starch to fully activate, giving you a texture that holds up when sliced or spooned. Don’t rush this part—plan ahead and cool the filling for at least 30 minutes before using.

FAQs about Strawberry Rhubarb Pie Filling

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