Strawberry Rhubarb Pie Filling (2 Ways: No-Cook and Easy 5 Minute Cooked Recipe)
Strawberry rhubarb pie filling is classic for pie, cobbler, crisp, and more. Use this easy recipe to make the best strawberry rhubarb pie filling you’ve ever had, either raw, or a quick 5 minute method!
Have you used a strawberry rhubarb pie recipe that has made you cook the fruit until it resembles jam?
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Well, I am glad you’re here because now you can make the most delicious strawberry rhubarb pie filling with my easy recipe! Did you know that you don’t even need to cook it beforehand if you’re using it for a baked dessert? It’s true, just mix the filling as directed and you’re ready to add to your pie crust, or use for your cobbler or crisp! It will give you the perfect strawberry rhubarb pie!
The end result will leave you swooning as it’s just perfect! You’ll still have recognizable chunks of fruit, not a jam filling like other recipes will give you. It’s also not too sweet, without a thick, gluey consistency.
It’s made the same way as my other fruit fillings, like my cherry pie filling which has been receiving rave reviews for years! Doesn’t it look luscious?
How do you Keep Strawberry Rhubarb Pie Filling from Being Runny?
Avoiding a runny strawberry rhubarb pie filling is easy when you have the right recipe. Just follow the ratios given for fruit, sugar, lemon juice and corn starch and you’ll have a perfect filling!
Don’t miss out on this strawberry rhubarb crumble, too!
Do I Have to Cook the Strawberries and Rhubarb Before Using it in Pie Filling?
As mentioned above, there’s no need to cook the filling first! This is a beautiful thing, because it is much quicker and easier than many other recipes you’ll find that tell you to cook the poor fruit until it resembles jam more than a pie filling. Follow the recipe below for perfect results.
Without further ado, here are two ways to make no fail strawberry rhubarb pie filling.
NOTE: I always recommend weighing ingredients when baking. Depending on the size of your fruits, it will fill a cup differently and therefore won’t be an accurate measurement and give you less than stellar results.
How to Make Strawberry Rhubarb Pie Filling
Recipe by Christina Conte Makes enough for one 8″ or 9″ pie
FULL PRINTABLE RECIPE BELOW
Ingredients
- rhubarb
- strawberries
- sugar
- corn starch
- lemon juice
Raw Method – use when baking pies, cobblers, etc.
Put the fruit into a large bowl.
Mix the cornstarch with the sugar and pour onto the chopped rhubarb and strawberries in the bowl.
Toss or stir gently to combine evenly.
Your pie filling is ready to use in your strawberry rhubarb pie, cobbler, crisp or crumble! Wasn’t that easy? Continue below for the cooked version.
Cooked Method – use as a topping for waffles, pancakes, desserts, cheesecake, etc.
Can also be used in pies, cobblers, etc.
Put the sugar coated fruit in a pot over medium heat.
It will quickly form a syrup. Increase the heat to bring to a boil.
Only simmer long enough for the corn starch to thicken the syrup then remove from heat. Don’t cook for more than a few minutes.
It will look glossy and pieces of fruit will still be intact. If the syrup seems too runny, it will thicken as it cools. If you want to use it immediately, and while hot, use a little more corn starch.
Pour into pie crust or baking dish. If using later, cool completely then refrigerate.
If you use this recipe, please do let me know which method you used and how you like it in the comments or reviews below. Please note: I can only respond to comments.
Try my strawberry rhubarb pie recipe, including an easy homemade pie crust.
Strawberry Rhubarb Pie Filling (2 Ways: No-Cook and Easy 5 Minute Cooked Recipe)
Ingredients
- ⅔ cup sugar (more or less as desired)
- 3 tsp corn starch
- 1 lb rhubarb (chopped)
- 1 lb whole strawberries (hulled and cut into pieces about the same size as the rhubarb)
- 1 Tbsp lemon juice
Instructions
Raw strawberry rhubarb pie filling:
- Put the chopped fruit into a large bowl. Mix the corn starch and sugar in a small bowl.
- Toss the sugar mixture into the chopped strawberries and rhubarb along with the lemon juice.
- Use as required in your pie, cobbler, crisp, crumble or other baked goods. (CONTINUE BELOW FOR COOKED FILLING RECIPE.)
Cooked strawberry rhubarb pie filling:
- Place the mixture into a pot over medium heat, then increase as the fruit begins to cook.
- Bring to a boil and stir gently until the corn starch thickens the sauce and then remove from heat immediately. Do not cook for more than a few minutes.
- Use as desired, such as a topping for pancakes, desserts, cheesecake, ice cream, etc. Refrigerate any leftovers.
Notes
- Adjust the sweetness by increasing or decreasing the sugar.
Nutrition
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The filling ended up on the runny side with the rhubarb still crunchy. I was careful not to cook longer as per the directions but even after being in the oven to bake the pie they were still crunchy. If I were to make it again I’d cook the rhubarb first and add more corn starch. Unfortunately I still have a bath in the freezer as I doubled the recipe so I’ll probably have to try to cook it again more and see if I can thicken more too.
I tried this recipe. I took it to a potluck. I should have tested before. The filling was very runny and turned my crust to mush! It was embarrassing. Checked other recipes. They had much more than 3 tsp of cornstarch. You may want to double check your recipe.
Sorry Luann, I more than double check my recipes, but there are other factors. If you made the filling beforehand, you would know if it’s too runny. You must always adjust for your individual situation.
https://nchfp.uga.edu/how/can_02/can_pie/pie_fillings.html
Regular cornstarch is not recommended for canning.
How would you do this if using frozen rhubarb? New to cooking with rhubarb all together. Thank you.
Yes, you can Paula, except frozen rhubarb usually ends up being more watery so it may need a bit more corn starch. If you cook it you will be able to tell before using it. So happy to hear you’re using rhubarb!
Thank you for your recipes. I’m a 1st timer attempting the strawberry rhubarb pie fillings. My question is wouldn’t the strawberries get mushy if cooked with rhubarb I would think to place raw strawberries into mix once rhubarb is cooked and chilled down. Love those bakery pies where the combo is thick and has large strawberry pieces running through. Will wait for your reply. Again thank you so much for everything.
The strawberries will hold up more than the rhubarb when cooked. Sounds like you should not pre-cook your fruit if you like pieces throughout the pie (that’s my preference, as well). I answered your other question, too.
Can you can this too?
I’m sure you can, Lydia. I would probably check your canning resources on whether to can it with or without the corn starch, though.