Strawberry-Rhubarb Pie Filling

Strawberry-Rhubarb Pie Filling

Yield: 1 pie

Course Dessert
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 servings
Calories 42 kcal


BRING to boil

  • 6 oz apple juice concentrate frozen, about 1/2 can
  • 2/3 cup water
  • 2 Tbsp cornstarch
  • 2 cups rhubarb chopped (increase as desired)


  • 3 cups strawberries
  • 1/2 tsp vanilla
  • 1 pinch salt


  1. PUT apple juice concentrate, water and cornstarch into a kettle and mix.

  2. ADD rhubarb and bring to a boil.

  3. BOIL 1-2 minutes, stirring constantly.

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

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

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

Recipe Notes

If you don’t have rhubarb, increase the strawberries, instead. 🙂

Nutrition Facts
Strawberry-Rhubarb Pie Filling
Amount Per Serving (1 slice)
Calories 42 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 8mg0%
Potassium 196mg6%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 6g7%
Protein 1g2%
Vitamin A 38IU1%
Vitamin C 43mg52%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating