Strawberry Rhubarb Pie Filling Recipe.

I finally perfected a Strawberry Rhubarb Pie Filling after testing a few straightforward tweaks, and the unexpected twist in my method changed everything.

I make this Strawberry Rhubarb Pie Filling whenever I want something that surprises me. Tart rhubarb and bright strawberries argue then make peace in the pot, and what comes out is glossy, tangy, and oddly grown up.

I keep it on hand for last minute desserts because it turns any crust or crumble into something people actually pause for. Folks always ask which recipe I used, and I say its a mishmash of experiments that somehow works every time.

Seen in Easy Rhubarb Recipes roundups, it still feels like a little secret, one that makes you try it again.

Ingredients

• Tangy, fibrous stalks with vitamin K, good fiber, and a sharp tart backbone.
• Sweet, juicy berries rich in vitamin C, antioxidants, fiber and natural sugars.
• Pure sweetener mostly simple carbs, it spikes sweetness fast and adds calories.
• Neutral thickener that firms juices and texture, mostly starch carbs, no vitamins.
• Bright citrus acid and oils, trims sweetness, lifts flavors, gives vitamin C.
• Warm aromatic extract that deepens sweetness perception, it’s got small antioxidant benefits.
• Optional fat that rounds flavor, adds silkiness and mouthfeel, increases richness.
• Tiny pinch enhances flavor and balances sweetness, adds no calories or nutrition.

Ingredient Quantities

• 4 cups chopped rhubarb (about 480 g roughly 1 lb), trimmed
• 3 cups hulled strawberries, halved or sliced (about 450 g, 1 lb)
• 1 cup granulated sugar (200 g)
• 1/3 cup cornstarch (about 40 g)
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon fine salt
• 1 teaspoon pure vanilla extract
• 2 tablespoons unsalted butter, cut into small pieces (optional)

How to Make this

1. In a large bowl whisk together 1 cup sugar and 1/3 cup cornstarch with 1 teaspoon lemon zest and 1/4 teaspoon salt so there are no lumps, that way the starch wont clump later.

2. Add 4 cups chopped rhubarb and 3 cups hulled strawberries to the bowl, pour in 2 tablespoons lemon juice, toss everything gently to coat and let it sit 15 to 20 minutes so the fruit releases its juices.

3. After the fruit has macerated, pour the whole mixture, juices and all, into a medium saucepan and set over medium heat.

4. Stir constantly as it comes to a simmer, scraping the pan bottom so nothing sticks. Once it reaches a simmer keep it bubbling and stir for 1 to 2 minutes until the mixture thickens and looks glossy — that cooking time is important to activate the cornstarch.

5. Taste and adjust: if it needs more brightness add a little more lemon juice, if too tart add a tablespoon or two of sugar. If it seems thin make a quick slurry of 1 tablespoon cornstarch plus 1 tablespoon cold water, whisk it in and simmer until thick. If too thick thin with a splash of water or lemon juice.

6. Remove from heat, stir in 1 teaspoon vanilla extract and 2 tablespoons unsalted butter cut into small pieces if you want extra shine and richness — stir until the butter is melted.

7. Let the filling cool to room temperature so it firms up a bit before you put it in a pie shell; if you use it hot the bottom crust will get soggy. You can chill it in the fridge for 30 minutes if you need it sooner.

8. To store: keep refrigerated in an airtight container up to 3 days, or freeze up to 3 months. If frozen, thaw in fridge and give it a quick simmer before using if it’s watery.

9. Quick hacks: for pies that will be frozen use quick-cooking tapioca instead of cornstarch for better freeze thaw stability, or add a tablespoon extra starch. For a glossier finish brush the top of a baked pie with a tiny dab of melted butter.

10. Use this filling for pies, crisps, cobblers, ice cream topping or straight from the spoon — it’s that good, and you can tweak the sweetness and lemon to make it yours.

Equipment Needed

1. Large mixing bowl, for tossing sugar cornstarch and fruit so the starch wont clump
2. Measuring cups and spoons, to get sugar cornstarch lemon juice and zest right
3. Whisk, to combine dry ingredients and make a smooth slurry if needed
4. Chef knife and cutting board, to trim and chop rhubarb and hull slice strawberries
5. Medium saucepan, to cook the filling until it becomes glossy and thick
6. Wooden spoon or silicone spatula, for stirring and scraping the pan bottom
7. Ladle or large spoon, to transfer filling into a pie shell or storage container
8. Airtight container or freezer safe container, for chilling or storing leftovers

FAQ

Strawberry Rhubarb Pie Filling Recipe. Substitutions and Variations

• Rhubarb: use 4 cups chopped tart apples (Granny Smith) instead, same volume; cook a bit longer until tender and cut sugar by 1–2 tablespoons since apples are sweeter.
• Strawberries: swap with raspberries or sweet cherries, same volume (3 cups); raspberries are juicier and seedy so add about 1 tablespoon extra cornstarch or let the pie chill longer to set.
• Granulated sugar: replace 1 cup sugar with about 3/4 cup honey or maple syrup, reduce other liquids slightly and add 1 tablespoon extra cornstarch if the filling looks thin, flavor will be different but nice.
• Cornstarch: use 1/2 cup quick-cooking tapioca for a clear, glossy filling (let it rest 20–30 minutes to thicken) or 2/3 cup all-purpose flour as a cheaper option, though the filling will be less translucent.

Pro Tips

– Whisk the sugar and cornstarch together well before they ever touch the fruit, or sift the starch first. If you dont do that you’ll get little white clumps later that refuse to disappear, and they make the filling look grainy.

– Let the fruit sit long enough to release juices, but dont let it go so long the pieces fall apart. If you want chunkier pieces, toss gently and only let it sit 10 to 15 minutes. For a silkier, saucier filling smash a few berries with the back of a spoon after macerating.

– Plan for freezing: swap in quick cooking tapioca or add an extra tablespoon of starch if you know the pie will be frozen. Tapioca holds up better to thawing, otherwise the filling can turn watery after a freeze, and youve got to re-simmer to fix it.

– For shine, richness and less soggy bottom crust, stir a little butter and vanilla in off the heat and always cool the filling before you put it into an unbaked crust. If your top looks dull after baking brush a tiny bit of melted butter over it while it cools.