Strawberry Rhubarb Pie Recipe
This Classic Strawberry Rhubarb Pie recipe is bursting with summertime flavors. You can’t go wrong with sweet fresh strawberries and crisp tart rhubarb, topped with vanilla ice cream, thank you very much!
I’m pretty sure I’d never heard of rhubarb before we moved to Idaho way back in 1996. We were newlyweds and my husband had just been stationed at his first permanent duty station in the Air Force. We were 2000+ miles from home, excited for a new adventure and a little afraid of being so far from friends and family.
Thankfully, the Air Force is full of couples just like us so everybody was anxious to make friends. In no time flat we had a circle of friends that we come to love and all these years later, are still in contact with (thank you Facebook – you’re not all bad).
Strawberry Rhubarb Pie
One of the friends that I got to know was Sissi and she introduced me to this Strawberry Rhubarb Pie recipe. I’ve been hooked ever since. Granted, rhubarb is not as easy to come by here in the south as it was in Idaho, but I do end up finding some from time to time and I always make this pie.
When we moved to our new house a few months back, I found a few bags of frozen rhubarb deep in our freezer. I wasn’t 100% sure it was still good, but when fresh strawberries started showing up in stores, I was willing to risk it to bake this Strawberry Rhubarb Pie.
Boy am I glad I did! I’m not sure if I did something different or if I just hadn’t had one in such a long time, but this pie was the best I’ve ever made!
Now – a few notes before you get started.
This recipes is for two pies. I used store-bought crusts this time around. I’ve never been very good at making pie crusts (although this Pioneer Woman recipe is my favorite) so this time I grabbed the refrigerated boxed kind you roll out into a pan. For the top, I used a pizza wheel to cut the pre-made crust into ribbons, then I made a lattice-top.
Brushed the top with egg whites and sprinkle with sugar to get the golden brown color. And it was perfectly beautiful, if I might say so myself! Since I generally stink at pie crusts, I was really proud of this one!
Back to why I made this pie. When we moved home to Mississippi from Idaho, I ended up making Strawberry Rhubarb Pie for my family. My brother TJ declared it one of his favorites, so I often make it when I know he’s coming over. And that’s why I made it past week – we were having a huge family get-together 🙂
My huge family:
This picture is of my parents, my siblings, their spouses and all 14 our kids (plus one girlfriend), plus my Mama’s siblings… her brother from Colorado and her sister. It’s so rare to have all of us in one room – we had to get pics 🙂
PS – we liked to eat our Strawberry Rhubarb Pie warm with vanilla ice cream. You could also go with whipped cream. Or eat it cold and plain – straight out of the frig. It’s all good – no matter which way you eat it!
Okay… are you ready for the recipe? Click below to print it and leave me a comment if you have any questions!
More Strawberry Recipes
- Strawberry Shortcake Cake
- Red Velvet Strawberry Shortcake Cake with Cream Cheese Frosting
- Strawberry Rhubarb Pie Recipe
- Fresh Strawberry Tart
- Deviled Strawberries (Tiktok Recipe)
Strawberry Rhubarb Pie
- Total Time: 1 hour 30 minutes
- Yield: 16 1x
Description
This Classic Strawberry Rhubarb Pie is bursting with summertime flavors. You can’t go wrong with sweet fresh strawberries and crisp tart rhubarb, topped with vanilla ice cream, thank you very much!
Ingredients
- 2 1/2 cups fresh strawberries, sliced
- 2 1/2 cups fresh rhurbarb, sliced*
- 1 cup + 1 Tbsp. sugar (for the crust)
- 1/4 cup quick-cooking tapioca
- 2–3 tbsp salted butter, cold
- 1 tsp cinnamon (optional – I like it with or without, TJ prefers the pie without cinnamon)
- 2 double pie crusts (for top and bottom), homemade or store-bought**
Instructions
Notes
*If using frozen sliced rhubarb, measure it when frozen, but thaw completely and drain before cooking. Do not squeeze out the liquid!
**this recipes makes two pies, each with top and bottom crust.
- Prep Time: 30
- Cook Time: 60
- Category: Dessert
- Method: Baking
Best Spring Fruit pie that you can make. I was happy that you used tapioca as a thickener. Sure beats cornstarch or flour. This was our holiday dessert for Memorial Day.
Oh awesome – glad I’m not the only one who loves this!
Best Spring fruit pie that you can make. I’m glad that you used tapioca as a thickener. Sure beats cornstarch or flour. This was our holiday dessert for Memorial Day.
I’ve been making strawberry rhubarb pie for a long time but with two different recipes than yours. I’ll have to try it and see how it is. Thanks for sharing.
Awesome – I’d love to hear how your recipes are different.
One of the recipes is from America’s Test Kitchen where you reduce the juices from fruit into a syrup. The other recipe I use from my mother-in-law who used to raise rhubarb in her garden in Texas. That recipe uses an egg mixed in with the sugar and fruit. So very different from each other.
How interesting!
Love strawberry-rhubarb pie… Since we moved to Florida it’s very hard to find rhubarb… But once in a blue moon.
I’m with TJ… Nix the cinnamon.
I’ve found it fresh *maybe* twice in Mississippi – in Kroger. And my cousin brought me some frozen from a grocery store in Alabama.
This looks like a fabulous rhubarb-strawberry pie. My rhubarb plants look better this year than they ever have. My grandmother always made and then canned rhubarb sauce. We would put in on angle food cake and top with ice cream ahhhh heavenly! She would also make blueberry-rhubarb jam, yummy. Can’t wait to get home from work and try this pie!
Thanks to the author for the article! Very pleased!
Thank you so much for this Strawberry-Rhubarb pie recipe! I’m looking forward to making it as soon as it gets warm enough here in Maryland for strawberries. Please let me know what size pie pans you use for the basic 2 pies. I grow my own Rhubarb and make cake filling from it, but a nice pie would be wonderful! Thanks
Ami
Thanks so much for sharing and dropping by our linkup party at Fiesta Friday #474. Hope to see you soon again!
Strawberry, super super delicious, and worth a try with the rhubarb, Never done that combo before. Love your lattice.
Visiting from INSPIRE ME MONDAY LINKY PARTY #410. I would like to invite you to come and also share your posts at Senior Salon Pit Stop. You will be able to find it in the linkup. Hope to meet you soon.
Thanks for sharing at the What’s for dinner party. I’m looking forward to what you’ll bring tomorrow!