Homemade Freezer Strawberry Rhubarb Pie Filling

Introduction

Homemade Freezer Strawberry Rhubarb Pie Filling is a sweet, tart, and beautifully fruity recipe made with fresh strawberries, rhubarb, and sugar. It is perfect for preparing ahead of time and storing in the freezer so you can enjoy homemade pies, crisps, cobblers, and desserts whenever you want.

The strawberries bring natural sweetness and bright berry flavor, while the rhubarb adds a pleasant tangy taste that balances the filling perfectly. This simple homemade filling is a wonderful way to preserve seasonal fruit and keep a ready-to-use dessert base on hand.

Ingredients

4 cups rhubarb, washed and chopped

4 cups fresh strawberries, hulled and sliced

1 1/2 to 2 cups sugar, depending on sweetness preference

2 tablespoons lemon juice, optional

3 tablespoons cornstarch or clear jel, for thickening when baking

1/4 teaspoon salt, optional

1 teaspoon vanilla extract, optional

Preparation Method

1. Wash the rhubarb well and trim off the ends. Cut the stalks into small pieces, about 1/2 inch thick.
2. Wash the strawberries gently under cold water, remove the green tops, and slice them into halves or quarters.
3. Place the chopped rhubarb and sliced strawberries in a large mixing bowl.
4. Add the sugar over the fruit and stir gently until the strawberries and rhubarb are evenly coated.
5. Add the lemon juice if using. This helps brighten the flavor and keeps the fruit tasting fresh.
6. Let the mixture sit for about 20 to 30 minutes. During this time, the fruit will begin to release its natural juices and create a glossy syrup.
7. Stir the mixture again, making sure the sugar is mostly dissolved and the fruit is well combined.
8. Divide the filling into freezer-safe containers or freezer bags. Leave a little space at the top because the filling will expand slightly as it freezes.
9. Label each container with the name and date so it is easy to find later.
10. Place the containers in the freezer and freeze until ready to use.

How to Use for Pie

1. Remove the filling from the freezer and let it thaw in the refrigerator overnight.
2. Pour the thawed filling into a bowl and stir gently.
3. Add cornstarch or clear jel to help thicken the filling while baking.
4. Pour the filling into an unbaked pie crust.
5. Add the top crust, lattice crust, or crumble topping.
6. Bake at 375°F (190°C) for about 45 to 55 minutes, or until the crust is golden and the filling is bubbling.
7. Let the pie cool before slicing so the filling can set properly.

Serving Suggestions

This strawberry rhubarb filling is perfect for classic pies, hand pies, cobblers, crisps, turnovers, and dessert bars. You can also warm it on the stove and serve it over pancakes, waffles, vanilla ice cream, cheesecake, pound cake, or yogurt.

For a cozy homemade dessert, use it with a buttery crumble topping and bake until golden and bubbling.

Storage Tips

Keep the filling in airtight freezer-safe containers or freezer bags. It can be stored in the freezer for up to 6 months. For the best flavor and texture, thaw it slowly in the refrigerator before using.

Conclusion

Homemade Freezer Strawberry Rhubarb Pie Filling is a simple, colorful, and delicious way to save the taste of fresh fruit for later. It has the perfect balance of sweet strawberries and tart rhubarb, making it a wonderful filling for pies and many homemade desserts. Would you use this first for a classic pie or a warm fruit crisp?