Can I use frozen fruit for Strawberry Rhubarb Pie Filling?

Yes, you can absolutely use frozen strawberries and rhubarb to make Strawberry Rhubarb Pie Filling. There’s no need to thaw them cooking, but you may need to simmer the mixture a bit longer to reduce excess liquid and achieve the right thickness.

How do I thicken Strawberry Rhubarb Pie Filling properly?

The best way to thicken Strawberry Rhubarb Pie Filling is by using cornstarch. It blends smoothly and doesn’t affect the flavor. Make sure to cook the filling long enough for it to activate fully, resulting in a glossy, thick consistency.

How long does Strawberry Rhubarb Pie Filling last?

Strawberry Rhubarb Pie Filling can be stored in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze it in portions for up to 2–3 months. Thaw in the fridge and stir היט before using.

Can I make Strawberry Rhubarb Pie Filling ahead of time?

Yes, this Strawberry Rhubarb Pie Filling is perfect for making ahead. Prepare it in advance and store it in the fridge or freezer until needed. This makes it convenient for quick dessert assembly when you’re short on time.

Strawberry Rhubarb Pie Filling Easy Recipe

Name: Strawberry Rhubarb Pie Filling
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 3 cups rhubarb, sliced into 1/2-inch pieces; 2 3/4 cups strawberries, chopped; 1/3 cup granulated sugar; 1/3 cup brown sugar, packed; 1/4 cup cornstarch; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 2 tablespoons lemon juice; 1 tablespoon salted butter

Description

This Strawberry Rhubarb Pie Filling is a sweet and tangy homemade dessert base made with fresh strawberries, rhubarb, and simple pantry ingredients. Perfect for pies, tarts, crisps, and toppings, it delivers a vibrant flavor and thick, glossy texture in under 30 minutes.

Ingredients

Scale

3 cups rhubarb, sliced into 1/2-inch pieces
2 3/4 cups strawberries, chopped
1/3 cup granulated sugar
1/3 cup brown sugar, packed
1/4 cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon salted butter

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Instructions

Wash and prepare the fruit by slicing the rhubarb into small pieces and chopping the strawberries.
Add the rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, salt, vanilla extract, lemon juice, and butter into a medium nonstick pot.
Stir everything together thoroughly before turning on the heat to evenly distribute the cornstarch.
Cook over medium heat for 5 to 10 minutes, stirring frequently to prevent sticking and burning.
Once the mixture begins to bubble, reduce the heat to low and let it simmer for another 5 to 10 minutes.
Continue stirring occasionally until the rhubarb softens and the filling thickens to a glossy consistency.
If the filling becomes too thick, add a small amount of water and stir until the desired texture is reached.
Remove from heat and allow to cool slightly before using or storing.

Notes

Use fresh, ripe strawberries and firm rhubarb for the best flavor.
Cook on a gentle simmer to avoid burning the sugars.
Stir frequently to prevent sticking and ensure smooth texture.
If too runny, cook longer to reduce liquid; if too thick, add a splash of water.
Store in the refrigerator for up to 4 days or freeze for up to 3 months.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/8 batch
Calories: 114 kcal
Sugar: 18.6 g
Sodium: 81.8 mg
Fat: 0.9 g
Saturated Fat: 0.4 g
Unsaturated Fat: 0.5 g
Trans Fat: 0 g
Carbohydrates: 27.9 g
Fiber: 2 g
Protein: 1 g
Cholesterol: 1.3 mg