Strawberry Rhubarb Pie

Rhubarb is one of those strange vegetables that acts more like a fruit – the bright pink rhubarb stems that is; the leaves are poisonous. Strawberry rhubarb pie is one of my favorite pies in the world; in fact everyone here loves it. I made this pie for a party and had to make another the next day for my parents, who had heard me talk about it and couldn’t believe I hadn’t brought them a piece. We ended up making 3 pies this last week, one using a James Beard recipe, another a Best Recipe recipe, and the third what we thought ended up being the best combination. It’s a little bit tricky because depending on how sweet your strawberries are, you’ll need more or less sugar. We found the ratio of 3 to 1, rhubarb to strawberries, yielded the most flavorful results.

Strawberry Rhubarb Pie Recipe

  • Prep time: 25 minutes
  • Cook time: 55 minutes

Ingredients

  • 3 cups rhubarb stalks cut into 1/2 inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
  • 1 cup strawberries, stemmed and sliced
  • 1 cup sugar
  • 3 Tablespoons of quick cooking tapioca
  • 1/4 teaspoon of salt
  • 1 teaspoon of grated orange peel
  • Unbaked pastry for two-crust 9 inch pie

(If making a 10 inch pie, or just want more filling, use 4.5 cups of rhubarb, 1.5 cups strawberries, and 1 1/4 cup of sugar)

Method

1 Preheat oven to 400°F. Mix the rhubarb and the strawberries with the sugar, tapioca, salt, and orange rind. Let sit for 10 minutes.

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2 Turn into a pastry lined pan. Top with the pastry, trim the edge, and crimp the top and bottom edges together. Cut slits in the top for the steam to escape.

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3 Bake at 400°F for 20 minutes, reduce heat to 350°F, and bake an additional 30-40 minutes longer (40 to 50 minutes longer if doing a 10-inch pie). Cool on a rack.

Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.

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Filling will be a bit runny if the pie is cut while it is still warm, but still really really good.

Links:
Adapted from recipes from both James Beard American Cookery and The Best Recipe.
The Rhubarb Compendium - an excellent information site all about rhubarb.
Strawberry Rhubarb Galette from Barbara at Tigers & Strawberries
Perfect Pie Crust

39 Comments

  1. Scott

    The rhubarb that I’ve had…over 20 years ago, was tart, but also really sweet. A very nice combination. I liked the flavor, but not the texture…my grandparents would serve it raw and it reminded me of celery, which I don’t like to eat raw…that’s what I remember, tasty, sweet/tart and stringy. Cooked, i’m sure the texture softens up.

  2. shuna

    Mmmmmm Rhubarb! Rhubarb is tart and tattoos are painful but both are worth it.
    I like that depending on how I want rhubarb to come out I can add or subtract sugar and still have a sparkly result. And it is an added bonus that it is red-pink and makes everything pretty.

  3. Anonymous

    Hi Elise, I’m a midwesterner with a long love affair with rhubarb. As kids we picked it for mom to cook with, then wore the huge leaves as hats! Raw, rhubarb has the tartness that can be compared to Warheads. When cooked on top of the stove (with at tiny bit of water and sugar added), it becomes sauce. It’s consistency is, well, slimy but tastes great warm over ice cream. People here beg, borrow and yes, occasionally steal rhubarb when it is season.

  4. Anonymous

    What a great looking recipe! My mother-in-law has been bringing me armloads of rhubarb and I’ve been making jam, folding chopped, sugared rhubarb into my basic scones and even made some rhubarb smoothies for breakfast one morning.

    My mother, of Dutch-Mennonite heritage, makes a dish called veraniki (also a Russian dish). It is a very eggy noodle dough, cut into squares, filled with dry-curd cottage cheese and served with a white gravy. Sometimes, she’ll fill some of these with rhubarb-Yum! That sarory-sweet combination is great! She’ll just randomly throw them all together so you never know when you might find one on your plate!

  5. Carol

    What wonderful recipes for the pie crust, too!! My grandmother (southern IL – 1940s) always had rhubarb and strawberries growing in her huge garden. She made a strawberry and rhubard COBBLER that won the County Fair for a few years. I don’t know how she accomplished this with a wood burning stove – amazing!!
    I have some of her recipes but I wish I had this one! Could you or anyone help me out with a cobbler recipe, or at least point me to where I could find an old fashioned one?

  6. Sandy

    My mom used to make this pie every summer in multiples for the freezer. We never got to eat them fresh – only during the holidays. At least until the Christmas Mom took the first bite and realized she had forgotten the sugar! After that, we always got one pie right after it was baked to make sure that all was well. Thanks for reminding me of some of the best parts of my childhood.

  7. Katie

    I’ve never had strawberry rhubarb pie before (let alone made one), but I decided to try it out. What a hit! My friends loved it and so did I! A great recipe. Thanks!

  8. Alexander Geitenbeek

    Over the last 20 years or so I have enjoyed baking breads of various types Last year for the Thanksgiving and Christmas season I was challenged by a few friends to try something different by trying out pies for low sugar content for diabetics and those who just don’t want all that sugar, and I found that with rhubarb to sweeten it use 1/4 the sugar and 1 part raisins to 3 parts rhubarb, then use it to make any and all recipes for pies, cakes or side dish. It will be more than sweet enough for any one without that much sugar.

  9. Franz

    This recipe turned out wonderfully- my wife, who’d never even heard of rhubarb, loved it and demanded that I make another as soon as possible. I found that adding a little cinnamon enhances the flavor. Thanks for this delicious recipe!

  10. Mimu

    I love the pie so much! Thanks very much for sharing this recipe, it’s wonderful! I will probably try some other recipe with rhubarb in the future.

  11. SaraQ

    Wonderful recipe! I baked this pie for my fiance (it’s his favorite kind of pie). I was nervous since I had never baked one before and had no idea what to expect. He loved it and so did I. Thanks again.

  12. Danette J.

    I’ve loved rhubarb all my life, because my grandmother in South Dakota always had around a bowl of rhubarb sauce, a jar of jam, and everything else you can make with rhubarb. We used to put the sauce over our cold cereal, our ice cream, or even a slice of lightly-buttered bread. I found a similar strawberry-rhubarb pie recipe in a well-known cookbook and have made it for many church fellowships. It is always a huge success! The differences between the recipe above and the one I make is that my recipe has 1/4 teaspoon of ground nutmeg mixed into the sugar before it is added to the fruit and I omitted the orange rind. I let the fruit-sugar-tapioca mixture sit at room temperature for at least 30 minutes so the tapioca is softened as it draws moisture out of the fruit. When I use frozen rhubarb pieces, I add about 1 tablespoon more of the tapioca. After pouring the fruit mixture into the pie crust, dot the top of the fruit with tiny pieces of butter. (Butter helps the tapioca thicken the syrup that forms in the pie.) Also, after placing a top crust on the pie and sealing the edges well, lightly brush the top of the pie with an egg-white-and-water mixture, then sprinkle a teaspoon or so of granulated sugar over it. The crust will turn out golden, glossy, and slightly crisper and the extra sweetness makes the rhubarb even better.

  13. trix

    I made this recipe. Although good, another time, I would omit the orange peel as I thought it overwhelmed the flavor and detracted from the flavor of the strawberry and rhubarb. The orange peel gave it more of an orange sherbet flavor.

    I would also a few dots of butter before putting on the top crust.

    I don’t know if I’d try adding cinnamon as one suggested because that may also detract, although I did put in a grating of nutmeg.

  14. meg

    This was delicious but for those who are trying to substitute the tapioca, use more than 1 TB flour and 1 TB cornstarch, because this is what I tried and it still came out soupy.

  15. Jessie

    My mom made this pie for the family last summer and I loved it. So tonight I ventured to make my first ever pie. I do a lot of baking but never pies. It was fabulous! Thanks for the great recipe.

  16. Nancy Shannon

    What can I use instead of Tapioca?

    Corn starch, but you’ll need to check around other recipes online for the right amount. ~Elise

  17. Eve

    Is it best to only use fresh strawberries? Thanks.

    We use fresh strawberries, but that’s because they are in season here and available when rhubarb is in season, in the spring. You might try it with frozen, defrost and drain first. ~Elise

  18. Nathan

    This was my first time trying to make a strawberry-rhubarb pie. I followed this recipe, and it came out great. Thanks for the detailed directions. They were very helpful for a first-timer.

  19. Fay

    Fabulous pie, made it for the first time tonight. I didn’t have tapioca so used cornstarch instead. Two tablespoons is enough.

    The orange zest was a brilliant addition, so fresh and lively. Much much better than cinnamon could ever be in a pie like this.

  20. Megan

    Just put it in the oven. I have no idea how sweet my rhubarb is, so I stuck to 1 cup of sugar and plan to make it up w/vanilla ice cream!

  21. Carol

    I used this recipe to make my first-ever strawberry rhubarb pie yesterday, and it turned out fantastic. My husband raved about it all day. This was my first time on this site, by the way; I am impressed and plan to try many more of your recipes. Thanks for sharing, Elise!

  22. Kitty

    Oh, Heavenly Pie!! It’s Spring, 2009, and the rhubarb is ready. Well, it’s available in the stores: long, firm, ruby red stalks that make my mouth water, just thinking about strawberry rhubarb pie.

    My mother made this pie, but she didn’t know about using tapioca to thicken the sauce, so there was a very sugary layer on the bottom of her pie. It was wonderful, nevertheless.

    This year I will plant my very first rhubarb plant. I hope we’ll live here a while longer so that I can enjoy the fruits of my labors.

    Thanks for a great recipe!

  23. Jen

    I just made this pie, and I followed the recipe exact – It’s amazing! Just enough tartness. I prefer the taste of this pie over the other ones I’ve tried from other recipes (from other sites). Most recipes normally leave the pie tasting like plain strawberry pie, and way too sweet. This was perfect. I let it cool for about 3 hours and that seemed perfect. Very little juice seemed to run out. Thanks for another great recipe.

  24. Shera from NJ

    I love this recipe soooo much! Its one of the best pies anywhere! I discovered that instead of tapioca, I mix in about two tbsp of powdered instant vanilla pudding. This way it gels up nice and you can use less sugar! I hope you give it a try! I am sure you will be pleased with a little hint of vanilla flavor! Thanks so much!

  25. Michelle

    Can I use frozen rhubarb and strawberies, or can I make the pie and freeze before baking?

    Yes you can use frozen fruit. ~Elise

  26. manfred mcconnell

    To go a bit more exotic on this gr8 recipe, modify the crust, as such:

    procure an extra crust (total of 3)

    gently press crushed macadamia nuts into center; leaving an outer ring on the crust, to press-in sweetened dehydrated cranberries (orange flavored is best). do this on a table or other flat surface.

    place second crust directly over the nut & cranberried crust

    gently press the two crusts together; starting from the center outwards (if crust gains a little diameter, that is desirable.

    place in bottom of pie dish, fill, & add top crust; bake as per usual

    PROST!

  27. S.Betton

    I made this pie tonight, the filling raised about two inches above the pie plate lip. After it cooled, it sank ro about one inch below the pie plate lip. I don’t know what happened. Any ideas?

    No idea. ~Elise

  28. meredith j

    Do I cook the tapioca before putting it in the pie…?

    No, the instant tapioca acts as a thickener as it absorbs liquid while cooking in the pie. You do not cook it first. ~Elise

  29. Guy Noir

    Nothing gets the taste of fear and humility out of your mouth like a slice of bebop-a-rebop rhubarb pie.

  30. Shorty

    I agree with another person who stated that the pie was watery. I used 2 T of cornstarch instead of tapioca, but I think I’ll use more cornstarch next time, like 6-8 T. What I also noticed before I put the pie ingredients in the crust was that it was already watery…don’t know if I would drain it or not before I pour it into the pie crust. Either way, the pie was delicious and I will keep this as my only strawberry rubarb pie!!

  31. patricia langer

    I am making this pie for a second time, it was so well received the first time. It is delicious and very easy.

  32. taliny

    My ratio is 2:1 Strawberries to Rhubarb, and my crust is made of rolled oats (gives the illusion that its healthier, although its probably worse.) I’ve made two already.. next one, trying your 3:1 ratio ;)

  33. Dave

    Question:
    It is a great filling recipe which we would like to also enjoy during the winter months. Can the filling be frozen ready for use any time?

    I honestly don’t know how freezing this filling will go. But I can tell you that we have worked a lot with frozen chopped rhubarb and it works great. I’m guessing that you can freeze chopped strawberries too. So, if you have the frozen fruit, you should be able to make this pie easily in the winter. ~Elise

  34. arlene longcoy

    This was absolutely DELICIOUS!! So simple to make!! Strawberry/Rhubarb pie is my favorite and you can be sure I’ll keep this receipe.Thank You

  35. Ruth Ellen

    Fourth or more times making this pie. All my family love it! Used frozen Strawberries not thawed, fresh Rhubard, 1:1 ratio, but close to 8c total of fruit this last time and 5 tbsp. tapioca. Boiled over a little on to the pie ring under the plate but this time not too runny. Could have had more sugar due to more fruit but still yummy! Thanks so much for such an easy to follow recipe.

  36. Julie

    Rhubarb is not usually the prettiest of pies, but yours looks fantastic.

    I’m so curious why your rhubarb strawberry cobbler recipe has half the amount of sugar compared to this pie? I was going to use one of them to adapt as a crisp and this has me baffled.

    I think because the strawberry rhubarb pie is more classic in terms of the sugar amounts, and with the cobbler we wanted a rather tart cobbler. In the head notes of the cobbler recipe I say that you can easily increase the sugar another 1/4 cup to 1/2 cup. ~Elise

  37. Mary Marzuolo

    Everytime I bake rhubarb and strawberry pie,
    the bottom crust does not brown. Why?

    If you want the bottom crust to brown, I suggest putting a flat metal cookie sheet in the oven and preheating it with the oven. Roll out your pie into a metal pie tin and when you put the pie in the oven, place it directly on the hot cookie sheet. That should help. ~Elise

  38. M. Mitchell

    I made this recipe for my family of very picky eaters who turned up their nose up at the very sound of rhubarb, but when they tried this pie they changed their tune very quickly. I’ve had request after request to make it again and again.

I apologize for the inconvenience, but comments are closed. You can share your thoughts on our Facebook page ~ Elise.