Strawberry-Rhubarb Pie Filling

Prep time: 10 minutesCooking time: 5 minutesTotal time: 15 minutes


Rhubarb PuddingStrawberry pie is wonderful, but add the rhubarb and pineapple to it and it just brightens the whole pie! This is great as a pie, or as a thickened fruit topping for pudding, as shown in this picture. (See recipe for Cheesecake or Pudding.) Or better yet, forget that it's pie and use it as a topping for waffles or pancakes or toast! The sky is the limit--use it how you like! It's not overly sweet, but it's delicious!


2 c
rhubarb (chopped)
6 oz
frozen apple juice concentrate (about 1/2 can)
1 can
pineapple chunks (with juice)
4 T
cornstarch (mixed with 4 T. cold water)
4 c
frozen strawberries (if using fresh strawberries, decrease cornstarch down to 3 T.)
1 t
vanilla flavor
1⁄3 pinch


WASH and chop rhubarb and place in saucepan.

PUT apple juice concentrate and the juice from the pineapple chunks into rhubarb and bring to a boil.

QUICKLY stir cornstarch mixture into boiling juice.

COOK 1-2 minutes, stirring constantly.

ADD pineapple chunks, frozen strawberries, vanilla, and salt and simmer until strawberries are thawed (if frozen). 

POUR into prebaked pie crust or cool slightly before spreading over pudding. 

CHILL several hours or overnight before serving, to allow it to thicken.


If you don't have rhubarb, increase the strawberries instead. :)