Easy Strawberry Rhubarb Pie Filling
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This Strawberry Rhubarb Pie Filling is quick to make, uses basic ingredients, and delivers a sweet-tart flavor that works in way more than just pie. The fruit cooks down in one pan with water, sugar, and a splash of orange juice, then thickens with a simple cornstarch slurry. You get a glossy, spoonable filling that’s ready in about 10 minutes and can be stored in the fridge or freezer for later.
It’s a solid go-to for pies, crisps, galettes, or even layering over yogurt or ice cream. You don’t need to precook the crust or do anything complicated. Just prep the filling ahead and have it ready when you’re assembling your dessert. It’s especially handy when rhubarb is in season and you want to make the most of it!
Why You’ll Love Strawberry Rhubarb Pie Filling
- Balanced Flavor: The mix of strawberries, rhubarb, and a splash of orange juice gives just the right sweet-tart bite.
- Quick to Make: Comes together in one pan in about 10 minutes from start to finish.
- Easy to Store: Keeps well in the fridge or freezer so you can make it ahead.
- Great Texture: Thickens to a scoopable, glossy consistency that holds up in pies and crisps.
- Works Beyond Pie: Use it in galettes, crisps, or spooned over pancakes, oatmeal, or ice cream.
Ingredients Needed To Make Strawberry Rhubarb Pie Filling
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Rhubarb
- Strawberries
- Granulated sugar
- Cornstarch
- Water
- Orange juice
How To Make Strawberry Rhubarb Pie Filling
- Add the rhubarb, strawberries, and some water to a skillet and cook until the fruit starts to soften.
- Stir in the sugar and orange juice until everything is mixed well.
- In a small bowl, mix cornstarch with water to make a slurry, then add it to the skillet.
- Keep stirring until the filling thickens and looks glossy.
- Let it cool completely, then transfer to a container and store in the fridge or freezer.
Commonly Asked Questions
Can I use frozen rhubarb or strawberries?
Yes, frozen fruit works well in this recipe. Just add it straight to the pan without thawing and cook a few minutes longer to account for the extra moisture.
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How thick should the filling be?
It should be thick enough to coat a spoon and hold its shape when spooned into a pie crust. Once cooled, it sets even more, making it easy to slice.
What’s the best way to store leftovers?
Store the cooled filling in an airtight container in the fridge for up to five days. For longer storage, freeze it and thaw in the fridge before using.
Can I make this ahead of time?
Yes. Making the filling in advance actually makes pie assembly easier. Just cool it completely and keep it chilled until you’re ready to use it.
What’s the purpose of the cornstarch slurry?
The slurry thickens the fruit juices as the mixture cooks. Stir it in while the filling is hot and keep stirring until it turns glossy and smooth.
Can I swap the cornstarch for something else?
Arrowroot powder or tapioca starch are good substitutes. Just be sure to mix them with water first and add them the same way you would the slurry.
Do I need to reheat the filling before using it in a pie?
No, you can use it cold or at room temperature when assembling your pie or crisp. It will heat through while baking.
Easy Strawberry Rhubarb Pie Filling
Ingredients
- 3 ½ cups rhubarb thinly sliced
- 2 ½ cups strawberries sliced
- ½ cup granulated sugar
- or substitute honey granules or coconut sugar
- 2 tbsp cornstarch + 2 tbsp water to create a slurry
- or substitute arrowroot powder
- 2 tsp orange juice
- ½ cup water
Instructions
Cook the Fruit:
- In a large skillet over medium-low heat, combine the rhubarb, strawberries, and ½ cup water. Cook for about 5 minutes, stirring occasionally, until the fruit is slightly softened.
- Add Flavor & Sweetness:
- Stir in the sugar and orange juice until evenly mixed.
Thicken the Filling:
- In a small bowl, mix the cornstarch with 2 tbsp water to create a slurry. Pour the slurry into the skillet and stir constantly until the mixture thickens, about 1–2 minutes.
Cool & Store:
- Remove from heat and let cool completely. Transfer to an airtight container and refrigerate until ready to use.
Notes
Storage
- Store in the refrigerator for up to 5 days
- Can also be frozen for up to 2 months; thaw in the refrigerator before using
This filling is always on hand when rhubarb is in season. It’s quick, keeps well, and makes pie or crisp feel totally doable on a weeknight. I’ve even used it over yogurt for breakfast and it works. Once you make a batch, it’s easy to find ways to use it up.