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This strawberry rhubarb pie filling is the perfect balance of sweet and tart—and one of the best ways to preserve fresh strawberries and rhubarb.
If you love homemade pies, having jars of this on your shelf makes it easy to bake a pie any time of year.
Want to preserve strawberries? See all the best methods for canning, freezing, and more here.
Canning Expertise: Rachel Paxton is a certified Master Home Food Preserver with over 25 years of hands-on experience in safe home canning and food preservation.
How Much Pie Filling This Recipe Makes
This recipe makes about 2 quarts of pie filling.
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- 1 quart = 1 standard 9-inch pie
- To make 1 quart → cut recipe in half
- To make more → double or triple the recipe
- Strawberry Rhubarb Pie Filling Recipe
- Ingredients
- 5 cups rhubarb, diced
- 5 cups strawberries, sliced
- 2 cups sugar
- 1 cup Clear Jel
- 2 cups water
- 8 tablespoons bottled lemon juice
If you don’t have exact amounts, that’s okay—just make sure you have 10 cups total fruit
Not sure about measurements? See strawberry equivalents and measures
Why You Need Clear Jel for Canning
This recipe uses Clear Jel, which is the only thickener recommended for safe canning—learn what it is and how to use it here.
Clear Jel gives you:
- smooth, glossy pie filling
- consistent texture
- safe results for canning
Unlike cornstarch, it won’t break down during processing.
Step 1: Prepare the Fruit
Wash and dice the rhubarb into small, bite-sized pieces.
Wash strawberries, remove stems, and slice.
You can use a strawberry slicer to get even slices for a prettier pie filling
Step 2: Make the Filling
In a large pot:
- Combine sugar and Clear Jel
- Add water and stir well
- Cook over medium heat until mixture thickens and begins to boil
This will thicken quickly—add a little extra water if needed
- Stir in lemon juice
- Boil for 1 minute, stirring constantly
- Add strawberries and rhubarb and stir to combine
Step 3: Fill the Jars
Pour hot filling into prepared jars, leaving 1½ inches headspace
Not sure about headspace? See how much headspace to leave when canning
Wipe rims clean and apply lids and bands finger tight.
Step 4: Process the Jars
Place jars in a boiling water canner.
- Make sure jars are covered with at least 1 inch of water
- Bring to a boil
Process for 30 minutes
Step 5: Cool and Store
Remove jars and let cool on a towel for 12–24 hours.
Check seals before storing.
Learn how to test canning jar seals here
Store sealed jars in a cool, dark place for up to 1–2 years.
Unsealed jars can be refrigerated and used within a week or two.
Tips for Best Results
- Use firm, fresh fruit
- Don’t reduce the lemon juice (important for safety)
- Follow headspace guidelines carefully
- Use regular Clear Jel—not instant
More Strawberry & Rhubarb Recipes
If you enjoyed this recipe, try:
Or browse all of my canning and preserving recipes here.
More Pie Filling Recipes
This strawberry rhubarb pie filling is the perfect balance of sweet and tart. Made with fresh fruit and Clear Jel, it’s ideal for canning and makes it easy to bake homemade pies any time of year.
- 5 cups rhubarb diced
- 5 cups strawberries sliced
- 2 cups sugar
- 1 cup Clear Jel
- 2 cups water
- 8 tablespoons bottled lemon juice
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Wash and dice rhubarb into small pieces.
-
Wash strawberries, remove stems, and slice.
-
In a large pot, combine sugar and Clear Jel.
-
Add water and stir well.
-
Cook over medium heat until the mixture thickens and begins to boil.
-
Stir in lemon juice and boil for 1 minute, stirring constantly.
-
Add strawberries and rhubarb and stir to combine.
-
Pour hot filling into sterilized jars, leaving 1½ inches headspace.
-
Wipe rims and apply lids and bands finger tight.
-
Place jars in a boiling water canner, ensuring they are covered with at least 1 inch of water.
-
Process for 30 minutes.
-
Remove jars and let cool for 12–24 hours.
-
Check seals before storing.
-
Store sealed jars in a cool, dark place for up to 1–2 years.
Clear Jel is required for safe canning (do not substitute cornstarch)
1 quart of pie filling = 1 standard 9-inch pie
You can adjust strawberry/rhubarb ratios as long as total fruit equals 10 cups
Use bottled lemon juice for proper acidity
Do not reduce sugar or lemon juice
Follow my canning and preserving board on Pinterest.
Hi can I use tapioca and can it not powder but big or small pearls
Followed your recipe to the letter. I’m an avid baker and found your recipe did not turn out the way you claimed it would the jail does not turn clear at any given point and the whole recipe now just looks like a bunch of clouded clumpy mess. Again I’m an avid baker. I very well read person. Can understand the instructions. But your recipe did not work as you claimed it would. Got any suggestions??? Because now I’ve got 2 quarts of extremely cloudy and ugly pie filling
Hello, I followed your recipe for the strawberry rhubarb pie filling. It made 3 quarts, I may have had a little more than 10 cups of fruit. Then I used the same recipe for just strawberry pie filling with 10 cups of fruit. It also made 3 quarts. I processed in the water bath canner for 30 minutes as instructed. The strawberry pie filling sealed. The rhubarb-strawberry ones did not. Any ideas? I did leave about an inch and a half headspace.
what if you pour lemon juice in your water and sugar by mistake?? yikes!!!! I hope don’t have to make a new dbl batch with my lovely first pick berries and gorgeous rhubarb!!
Hi, made these as pints tonight. My son is super excited. I have a small 6″ pie plate that is perfect for small pies and fruit crisps. Preliminary taste from the bowl- tasty!
Hi I would like to try your Strawberry Rhubarb pie filling recipe and can it for later. After reading through the process I would like to know if the rhubarb cooks and softens in the canning process because it is not really cooked at all in the recipe. I don’t want hard chunks of rhubarb.
Love this recipe. I can everything. Makes it easy to whip up a pie. Thanks. Taste is great. I made 3 batches at once so I used 2 cups Clear Jel for the 7 quart batch. It is thick but that’s what you want with pie filling. The rule of thumb with Clear Jel is 1/4 cup per 1 cup of water-juice-liquid. Since you’re using 12 ounces of lemon juice this works out just right. As for the oozing when you slowly cool the jars all canning does this except you notice it more with thicker liquids. Just let them totally cool- easily take the rings off and wash jars making sure not to put any undo pressure on the lids sideways. Dry. Put rings back on. Turns out very pretty in the jar too. Hope this helps someone.
Hello, If I am doing pint jars do I still process for 30 min in canner? Thanks!
This was my first time making a canned pie filling. It turned out wonderfully! I am looking forward to trying different kinds of fillings in the near future. Thank you!
Can you use frozen fruit with this ..and would you change anything?
Hi, when i took jars out of canner, filling oozed out. What should i do. Im thinking they wont seal that way.
Is it possible to use a sugar substitute at all?
Hi, I was wondering why the process time is 30 minutes? Most recipes I have seen call for only 10 minutes in the canner once boiling starts. Just seems if the berries would be overcooked or mushy. I am new to canning and preserving so this is why I am asking. No criticism just curiosity.
Made this yesterday and went on to make 2 pies. Absolutely the best recipe for Strawberry Rhubarb Pie. I did have to add 2 cups water because sauce was too thick. Next time will use 3/4 cup of clear jel. Also absolutely hate bottled lemon juice. I used 2 tsp of citric acid instead. No off flavor that you get from bottled lemon juice. This recipe is a keeper.
Ok, did not read all the comments and used tapioca flour the jars are in the water bath and still have 20min to go??? If I do the total of 30 min, can I just freeze it after it’s cooled down???
My suggestion is to just keep stirring the whole time, it does thicken fast! You can add a little of water to help keep it from sticking if it gets thick too fast.
I just made your recipe of strawberry rhubarb pie filling and I have a question. While stirring the sugar and clear gel, it stuck to the bottom of pot. Any suggestions on how to prevent this?
Hi! Yes, if the lids on your jars don’t seal you can process the jars again with new lids.
If they don’t seal can’t I clean the jars and put new lids and hot water bath again ???
That does happen sometimes. It does depend on the clear jel. I would just use less next time. It’s totally fine to add water to thin it out.
My clear jel\sugar\water ratio came out way too thick. I ended up adding about 2 more cups of water. Stirred whole time. Any ideas?
Hi! For altitudes between 3001-6000 feet you will need to increase the processing time in the canner by 10 minutes.
Yes this recipe safe for canning in quart jars with a elevation above 5,000 feet?
I’ve made the recipe but now what are the baking instructions for the pie.
With the 10 c of fruit, 2 c sugar, 1 cClear Jel (regular, NOT Instant), & water/lemon juice I got over 3 quarts, as the note to allow 1&1/2 ” (inches, or 4 cm) headspace is VERY important. Do not boil hard or busted jars from the pressure will result. I will try again with a little less Clear Jel as usually I find a singleTbsp per cup of fruit is enough for pies. Thanks for the quick recipe!
Hi! I’m not sure why that happened, but the pie filling still should be safe to eat!
The recipe was very easy. Thank you. Unfortunately, my strawberries turned white so now the filling isn’t very visually appealing. Did I do something wrong? Do you think the filling still safe to eat?
Hi! You can use it just like you would use pie filling from the store. I usually make a two crust pie and go ahead and bake the pie with the pie filling in it. You can definitely use a crumb topping instead of the top crust.
Hi! Yes, I think that would be fine!
If I have a little left over can I freeze it so that I can make a pie in a few weeks?
How do you recommend using the filling for pie? Pour into pre-baked pie shell and serve? Can I add crumb topping and bake or will it change texture?
Hi! This recipe makes about 2 quarts of pie filling.
How much does this recipe (strawberry rhubarb pie filling make…or how many quart jars).
Can’t wait to try this recipe! We moved to Switzerland and they use a jam sugar here that already had the pectin and citrus in it, with a 1:1 ratio fruit to sugar. My strawberry jam came out perfectly. I’m going to give it a try with this recipe since we don’t have clear gel. I think the lower amount of sugar should be about right for pie filling. We’ll find out!
P.S., just discovered your page, love what you’ve done here!
Hi! Glad you liked the recipe! Just to let you know, tapioca flour isn’t safe for canning, it alters the pH level of the recipe, making it unsafe for boiling water canning. It is important to use the Clear Jel. You can definitely freeze it though instead!
We just made 6 quarts from this recipe. I couldn’t find clear jel so we used tapioca flour. It looks good. We also added a cup of blueberries.
Can’t wait to try this!! Thanks for sharing!!
At what temperature and how long does the pies cook?
How long do you bake the pie when you make make it?
Hi! No the water in the canner should have been heating up for a few minutes before you put the jars in the water. Just don’t set the timer until the water is boiling.
Am I understanding this correctly that you place the jars in the canner with cold water then bring it to a boil and process for 30 minutes?
Hi! Yes you could definitely freeze this pie filling instead of canning it.
Is it possible to freeze this instead of canning it?
Hi! You don’t use pectin for this pie filling…but if you mean the Clear Jel, then that is a little less than tripling the recipe, so you would want to use about 2 1/2 cups Clear Jel. For this recipe the amount of Clear Jel does not have to be exact as long as you get the right consistency.
On 28 cups of Berry’s and rhubarb how much pectin?
Hi! I think you could use frozen strawberries, but they would definitely end up softer than if they were fresh. The pie filling might not look exactly the same, but I think the pie filling would work fine for the pie. It’s fine to freeze fruit and then can it, because you are not cooking it the little bit that it is in the canner.
Can you use frozen strawberries or should you use fresh for this recipe? I have frozen strawberries from the garden but wondered if they would be mushy in this.
Thank you!