Strawberry Rhubarb Pie Filling (2 Ways: No-Cook and Easy 5 Minute Cooked Recipe)

Why You’ll Love This Recipe

I love this recipe because it comes together in just minutes with a handful of simple ingredients. The combination of strawberries and rhubarb creates a classic flavor that feels both refreshing and comforting. I can use the raw filling directly in pies, crisps, crumbles, and cobblers, while the cooked version transforms into a delicious sauce for desserts and breakfast dishes. I also appreciate how easy it is to customize the sweetness based on my preferences.

Ingredients

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

• ⅔ cup sugar (more or less as desired)
• 3 teaspoons cornstarch
• 1 pound rhubarb, chopped
• 1 pound whole strawberries, hulled and cut into pieces about the same size as the rhubarb
• 1 tablespoon lemon juice

Directions

Raw Strawberry Rhubarb Pie Filling

1. I place the chopped rhubarb and strawberries into a large mixing bowl.
2. In a separate small bowl, I combine the sugar and cornstarch.
3. I sprinkle the sugar mixture over the fruit and add the lemon juice.
4. I gently toss everything together until the fruit is evenly coated.
5. I use the filling immediately in pies, cobblers, crisps, crumbles, or other baked desserts.

Cooked Strawberry Rhubarb Pie Filling

1. I prepare the filling as directed above.
2. I transfer the mixture to a saucepan and place it over medium heat.
3. As the fruit begins to release its juices, I increase the heat slightly and bring the mixture to a gentle boil.
4. I stir gently until the cornstarch thickens the sauce.
5. Once thickened, I remove the saucepan from the heat immediately and avoid overcooking.
6. I serve the cooked filling as a topping for pancakes, cheesecake, ice cream, or other desserts.

Servings and Timing

• Servings: 1 pie’s worth of filling
• Prep Time: 5 minutes
• Cook Time: 4 minutes
• Total Time: 9 minutes

Variations

• I sometimes add a pinch of cinnamon for a warm, subtle spice flavor.
• I like replacing part of the sugar with brown sugar for a deeper sweetness.
• I occasionally mix in raspberries or blueberries for additional fruit flavor.
• I use orange juice instead of lemon juice when I want a slightly different citrus note.
• I increase the cornstarch slightly if I prefer a thicker filling for pies.

storage/reheating

I store any leftover cooked filling in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze it in freezer-safe containers for up to 3 months. When I am ready to use it, I thaw it overnight in the refrigerator.

To reheat, I warm the filling gently in a saucepan over low heat, stirring occasionally until heated through. I can also microwave individual portions in short intervals, stirring between each interval.

FAQs

Can I use frozen strawberries and rhubarb?

I can use frozen fruit if fresh fruit is unavailable. I usually thaw and drain excess liquid before preparing the filling to prevent it from becoming too watery.

Can I make this filling ahead of time?

Yes, I often prepare the cooked filling a day or two in advance and store it in the refrigerator until I am ready to use it.

How do I keep the filling from becoming too runny?

I make sure to use the recommended amount of cornstarch and avoid adding excess liquid. For the cooked version, I allow the mixture to boil briefly so the cornstarch can fully activate.

Can I reduce the sugar?

Absolutely. I adjust the sugar based on the sweetness of the strawberries and my personal taste preferences.

What desserts can I use this filling in?

I enjoy using it in pies, cobblers, crisps, crumbles, turnovers, cheesecakes, pancakes, waffles, and even as an ice cream topping.

Conclusion

I find this strawberry rhubarb pie filling to be an easy and dependable recipe that highlights the classic pairing of sweet strawberries and tart rhubarb. Whether I choose the no-cook version for baking or the quick cooked version for toppings and desserts, I always end up with a flavorful filling that comes together in just a few minutes. Its versatility, simple ingredients, and balanced sweetness make it a recipe I return to throughout the rhubarb season.