Strawberry Rhubarb Pie Filling (2 Ways: No-Cook and Easy 5 Minute Cooked Recipe)
A foolproof strawberry rhubarb pie filling that’s perfectly balanced, lightly sweetened, and never too thick or runny. Great for pies, crisps, cobblers, and more.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Total Time: 9 minutes
- Yield: 1 pie filling (enough for one 9-inch pie)
- Category: Pie Filling, Dessert
- Method: No-Cook / Stovetop
- Cuisine: American
Ingredients
⅔ cup sugar (adjust to taste)
3 teaspoons cornstarch
1 lb rhubarb, chopped
1 lb strawberries, hulled and cut into pieces similar in size to the rhubarb
1 tablespoon lemon juice
Instructions
No-Cook Strawberry Rhubarb Pie Filling
Place the chopped rhubarb and strawberries in a large mixing bowl.
In a small bowl, combine the sugar and cornstarch.
Add the sugar mixture and lemon juice to the fruit.
Toss until evenly coated.
Use immediately in pies, cobblers, crisps, crumbles, or other baked desserts.
Easy 5-Minute Cooked Strawberry Rhubarb Pie Filling
Transfer the prepared fruit mixture to a saucepan over medium heat.
Increase the heat slightly as the fruit begins to soften and release juices.
Bring to a gentle boil, stirring carefully.
Cook just until the cornstarch thickens the mixture, about 3–4 minutes.
Remove from heat immediately and allow to cool slightly.
Use as a topping for pancakes, waffles, cheesecake, ice cream, desserts, or pastries.
Store leftovers in the refrigerator.
Notes
Adjust the sweetness by increasing or decreasing the sugar to suit your taste.
Avoid overcooking the filling, as the fruit can become overly soft.
The raw version is best for baked desserts, while the cooked version works wonderfully as a topping or ready-to-use filling.
Refrigerate leftovers in an airtight container.
