Strawberry Rhubarb Pie Filling
Canning strawberry rhubarb pie filling lets you enjoy the classic sweet and tart flavors of summer all year long. It’s easy and delicious. You’ll thank yourself in January when you bite into a sweet yet tangy slice of strawberry rhubarb pie.
Our grandmothers knew the secret to savoring these flavors long past their growing season; today, we’re rediscovering it through the traditional practice of canning.
If you’re new to canning, there’s no need to feel intimidated. This detailed step-by-step guide will provide everything you need to know about canning pie filling.
Why should you make it?
- Preserving the flavors of summer.
- You control the ingredients. No preservatives or additives in homemade pie filling.
- It’s incredibly delicious.
- It is a great way to have dessert ready in a jiffy when company comes unexpectedly.
- Jars of pie filling make great gifts.
- Canning is a good way to practice sustainability and use what is available during the growing season to decrease your dependence on store-bought products.
- Canning can save you a lot of money on groceries.
What you need
- Strawberries: Fresh ripe strawberries are the best choice.
- Rhubarb: You can use fresh or frozen, thawed rhubarb.
- Clearjel: Modified cornstarch that is safe for canning. Do not use regular cornstarch, tapioca, or flour if you want the pie filling to be shelf-stable.
- Sugar: It aids in the final safety of canned goods and adds the perfect amount of sweetness to your pie.
- Water: Creates the body of the pie filling.
- Lemon juice: Adds brightness to the pie filling and brings the pH to safe levels for canning.
How to make it
Chop rhubarb into 1-2 inch long pieces.
Slice strawberries.
Add the rhubarb to a pot with 2 cups of water.
Heat to boiling. Reduce heat. Simmer for 20 minutes until the rhubarb is soft. Add the strawberries just to warm for about 30 seconds before the rhubarb is done. Use a slotted spoon to remove the rhubarb and strawberries from the water. Place them in a covered bowl to keep warm.
Meanwhile, add cold water. and Clear-Jel to a large pot.
Whisk until clumps are gone. Heat over medium heat until thickened (about 10 minutes).
Add warm rhubarb and strawberries to the filling.
Stir to heat. Finish with lemon juice.
Ladle hot pie filling into hot jars.
Remove air bubbles with a bubble tool.
Wipe the rims of the jars with a damp paper towel.
Center the lid on the jars. Screw on the bands fingertip tight.
Get the canner water hot. Wash the jars and lids. Add the clean jars to the canning pot to heat. Once the jars are filled, add them to the canning pot. Bring the water in the pot to a boil. Once the water is boiling, set the timer.
When the processing time is complete, remove the pot from the heat, carefully open the lid, and partially lift it off the top of the canning pot. Let it rest like that for 5 minutes.
Then, remove the lid and let the jars rest in the canning pot for an additional 5 to 10 minutes.
After resting, remove the jars onto a kitchen towel placed on your counter and let them thoroughly cool for 12-24 hours, undisturbed. You may hear the lids pinging sometime in the next hour. This is music to a canner’s ears. It is due to the reaction of the lids being sealed to the jar.
Check the seals. Press down in the middle of the lid. If it flexes up or down, the jar is not sealed and should be refrigerated and used first.
Then, remove the bands. Gently pick up the jar by the lid to check the seal further. Again, if it is not sealed, use it first.
Label jars with contents and the date. Store in a cool, dark place for at least a year. Avoid areas with large temperature fluctuations.
Do not stack jars on top of each other. This can compromise the seals. If you run out of room on your shelf, use a sheet of cardboard or a thin piece of wood and place that on top of a row of jars. Then you can put jars on top of that. This will distribute the weight evenly.
Before using any canned goods, always inspect the packaging and the food itself. Make sure that it looks and smells as it should. If it doesn’t, it’s best to err on the side of caution and discard it.
How to Make Strawberry Rhubarb Pie
To make a pie, first, line a pie plate with a store-bought or homemade pie crust or pastry.
One quart jar is the perfect amount to fill a 9-inch pie. If making a double-crust or lattice-topped pie, add the top crust and crimp edges. For a double-crust pie, be sure to use a fork or a sharp knife to poke holes in the top crust.
It’s nice to make an egg wash, especially for a lattice-topped pie. Brush the egg wash onto the top crust and sprinkle with coarse sanding sugar.
You can also make a single-crust pie and add a crisp layer to the top of the pie filling. The crisp is made from nuts, oats, brown sugar, and butter.
Bake the pie in a preheated 350°F oven for 45 minutes to one hour.
Variations of a classic
- Add spices like cinnamon or nutmeg to the pie filling.
- Zest some lemon or orange for a punch of flavor.
- You can use mixed berries for a different flavor.
- Adjust the sweetness of the strawberry rhubarb pie filling to your preference. Don’t eliminate the sugar, as it aids in the safe canning practice.
- Add a bit of vanilla extract for a comforting flavor and aroma.
What can you use it for?
- Pie or Tarts
- Make a crisp or crumble.
- Use it as a topping for pancakes or waffles.
- Top a cheesecake with the pie filling.
- Top your choice of vanilla ice cream, yogurt, oatmeal, or cottage cheese.
- For a quick appetizer, smear a block of cream cheese with pie filling and serve it with crackers.
- Use it as a filling for crepes.
New to canning? Start with our comprehensive article on “How to Can Everything“. It will walk you through all of the dos and don’ts related to canning.
More pie filling recipes
- Peach pie filling
- Blackberry pie filling
- Cherry pie filling
- Strawberry pie filling
- Blueberry pie filling
- Apple pie filling
Helpful Tools
Take advantage of the delicious flavors of strawberries and rhubarb when they are in season to make this easy strawberry rhubarb pie filling.
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Canning Strawberry Rhubarb Pie Filling
Ingredients
- 2 cups fresh strawberries
- 1½ cup rhubarb
- 5 tablespoons Clear Jel modified cornstarch
- ¾ cup Sugar plus 2 Tbsp
- 1 cup water
- 3½ teaspoons Bottled Lemon Juice
Instructions
How to make the filling
- Wash the rhubarb. Chop it into 1-2 inch pieces.1½ cup rhubarb
- Rinse berries well.2 cups fresh strawberries
- Remove hulls. Slice the berries.
- Place the rhubarb to a large pot.
- Stir in a tablespoon of sugar. Add water. Cook on low heat for about 20 minutes to soften the rhubarb. Add the strawberries just to warm for about 30 seconds before the rhubarb is done. Use a slotted spoon to remove the rhubarb and strawberries from the water. Place them in a covered bowl to keep warm.
- Add juice or cold water, lemon juice, and Clear-jel mixed with sugar to a separate pan. Bring to a boil. Stir to remove clumps. Reduce heat and cook for about 10 minutes until thickened. Add the rhubarb and berries to the filling.5 tablespoons Clear Jel modified cornstarch, 1 cup water, 3½ teaspoons Bottled Lemon Juice, ¾ cup Sugar
How to can the filling
- Ladle hot filling into the hot jars, leaving 1/4″ headspace.
- Wipe rims clean with damp paper towel.
- Center lids on jars.
- Apply bands and adjust to fingertip tight. Place filled jars in canner ensuring jars are covered by over 1″ water. Bring to a gentle, steady boil.
- Process jars for 30 minutes, adjusting for altitude. Turn off heat. Let jars rest in hot water for 5 minutes before removing from canning pot.
- Remove jars and cool. Check lids for proper seal after 24 hours. Lid should not flex up and down in the center, when pressed. Store jars in a cool place.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Video
Notes
- obviously, pies
- ice cream topping
- pour over yogurt or cottage cheese
- strawberry bars
- strawberry crisp
- parfaits
Nutrition
Originally published July 18, 2023. Updated September 23, 2025.
This is an amazing recipe!
Our shelves are full of sparkling ruby jewels, and is soo delicious!
Thank you!!
I have so much Clear jel left~ I’m doing Apple Blackberry filling next weekend!
We’re so glad that you like it Jax. Apple blackberry sounds really good too. I should do some.
Have you tried this recipe with frozen strawberries?
There is no reason that you couldn’t use frozen berries, Lucy.
I just made this (in the water bath now) and it was so easy, and tasty! I doubled it and got 5 pints, plus about 1/2 cup, which I’ll use for topping on ice cream. This recipe was so easy and your instructions clear. I still have quite a bit of rhubard from my 1st harvest and will make some with blueberries and some with apples. We don’t eat a lot of pie, but do plan on making the grandkids pop tarts and other yummies with the filling, which is why I used pint instead of quart jars. Happy Canning!!
Thanks Lyn! We’re so glad that you like it!
can this recipe be doubled? I don’t want to make 1 jar at a time
Absolutely! You can fit 7 quarts or 9 pints in a canning pot. You could make 7 times the recipe.