STRAWBERRY RHUBARB PIE

Strawberry Rhubarb Pie

As a spring rite, as soon as the first tender rhubarb stalks start poking up thru the warm soil we start planning our rhubarb cooking and baking.  The season is short, and the list of favorite rhubarb recipes is long – so it is always a battle of the favorites!   Rhubarb Jam is always first, but next on the list is two Strawberry Rhubarb pies – one for the family to enjoy, and one for Skipper to have all to himself! The combination of rhubarb with strawberries or raspberries is a fruity match made in heaven.  The sweetness of the fruit balances out the tartness of the rhubarb, baking into a beautiful, glorious, sweetly tart pink pie.  This is my hubby’s favorite recipe!

Strawberry Rhubarb Pie

Okay, full disclosure here.  In the Strawberry Rhubarb Pie war, we do NOT have a clear winner! As I've previously shared, as soon as the first tender rhubarb stalks start poking up thru the warm soil, we start planning our rhubarb cooking and baking.  The season is way too short for me, and the list of favorite rhubarb recipes is LONG - so it is always a battle of the favorites!

After the Rhubarb Jam is cooling on the counter, I always move on to the next prioritized Rhubarb recipe - fresh Strawberry Rhubarb Pie! ​I always make two - one for the family to enjoy, and one for Skipper to have all to himself.  And this is his favorite recipe - and yes, he eats the entire pie -  although never at one sitting! 

Strawberry Rhubarb Pie

GRANDMA'S HEIRLOOM STRAWBERRY RHUBARB PIE:

MY favorite recipe is Strawberry Rhubarb CUSTARD Pie, but Skipper prefers this fresh Strawberry Rhubarb Pie.  The recipe for this heirloom pie was passed down from his grandmother to his mother, and it truly is fabulous!  When it comes to fresh rhubarb pie, it's all about what tickles your tastebuds, but I think this one brings back many childhood memories for him as well!

​The combination of tender rhubarb with ripe juicy strawberries is a fruity match made in heaven.  The sweetness of the fruit balances out the tartness of the rhubarb, baking into a beautiful, glorious, sweetly tart RED pie.

The little touch of fresh ground nutmeg in this recipe sets it apart from your typical Strawberry Rhubarb Pie.  And I guess that is appropriate - because my hubby is just a little bit "nutty" - just one of the things I love about him!

​Hope that you enjoy his favorite recipe more than you love mine - just leaves more of that for the rest of us - but you will have to arm-wrestle him for the last piece!

GRANDMA'S SECRETS FOR THE BEST RHUBARB PIE?

• Pick your rhubarb early in the day - as soon as the sun comes up!
  
• Clean and cut rhubarb, place in a large mixing bowl. Cover cut rhubarb with boiling water and let stand for five minutes, drain extremely well.  (This little trick will keep your rhubarb tender!)
• Cinnamon and nutmeg make this Strawberry Rhubarb Pie shine!

Strawberry Rhubarb Pie

DO I NEED TO MAKE A LATTICE CRUST?

You don't NEED to, but I think they sure are prettier!  The other best reason to make a lattice-weave crust for this Strawberry Rhubarb Pie is that the fruits juice up tremendously once you add sugar, and an open top lattice crust will allow excess moisture to bake out, leaving you with the perfect pie consistency.  

WHY BRUSH PIE DOUGH WITH AN EGG WASH?

An egg wash (egg beaten with a little water or milk) and brushed onto any dough helps the crust to turn a beautiful golden color.
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It also helps the cinnamon sugar sprinkled on the top to stick. The sugar adds a little extra sweetness and crunch!

Strawberry Rhubarb Pie

WHAT IS THE BEST WAY TO THICKEN FRUIT PIE FILLING?

• I use quick cooking, or "minute," tapioca to thicken the filling for this recipe. Quick cooking tapioca has good jelling power and does an excellent job of absorbing the juice from even the juiciest fruit so that you can still get a fairly clean slice. Once cooked, tapioca becomes clear, so the beautiful pink hue of the pie shines thru!
• Tapioca also works best if you allow it to sit with the fruit for a few minutes to soften and begin absorbing juices before filling the pie or baking, which is why I recommend letting the strawberry and rhubarb filling sit for 10 minutes before filling your pie shell.
• SUBSTITUTIONS FOR TAPIOCA?  If you don't have access to quick tapioca, you can use cornstarch as a substitute, the same amount.

DO I NEED TO COOL THIS PIE BEFORE SLICING?

Patience is a virtue when it comes to enjoying a fresh-baked Strawberry Rhubarb Pie!  If you want beautiful slices of pie that don't slide apart when you serve them, you absolutely should allow the pie to cool for three to four hours.  The middle of the pie will settle and firm up, which makes for beautiful pieces of pie!  

WHAT IS THE BEST WAY TO STORE PIE?

For a fresh baked fruit pie, let the pie cool completely at room temperature.  Cover it loosely with plastic wrap and store in the fridge for up to 3 days.

While most baked goods stale in the fridge, pie actually maintains its flaky texture due to the crust's high fat/low moisture content.  The more you know!

ALL ABOUT RHUBARB:

• Rhubarb is a perennial grown locally in the Midwest and is available in the late Spring.  If you are not lucky enough to have rhubarb planted and growing in your garden or yard, you can often find it at farmer’s markets or the grocery store. 
• If you live in a climate where the ground freezes in winter, chances are that you can grow rhubarb!  The hardest part is finding rhubarb plants!  Rhubarb needs a cold winter where temperatures dip below freezing in order to grow and thrive, and it is considered hardy in zones 3-8.
• Because Rhubarb is a perennial, with very little care it will come back year after year – it’s a very tough and hardy plant!  Most rhubarb plants need to be dug up and divided after several years for the best plant health.  This is also a great opportunity to expand your rhubarb plot or share your plants with family and friends. Once established, rhubarb is a plant that can produce for more than 20 years.
• There are many varieties of rhubarb and many shades, from palest green to deep crimson, but the flavor is the same!  Your rhubarb sauces, jams and jelly will vary in color depending on your rhubarb, but the flavor and texture is the same! 
• The stalks are the only edible part of this early spring plant, while the green parts of the leaves are toxic, which is why you never see rhubarb stalks for sale with the leaves attached. 
• Stalks of rhubarb look similar to celery, but have a strong and very tart taste if eaten raw. 
• The bright red stalks of early spring rhubarb give this jam its lovely color as well as its tangy flavor. Rhubarb is a favorite for jams, pies and crisps.  The season is both early and short – use your first crops for the best results, as the rhubarb stalks will get tough and “woody” as the season goes on.  Young and tender stalks are the best!
• Although commonly used for desserts, rhubarb is technically a vegetable.  We use rhubarb in jams, sauces, pies and fruit bars, but it is also fabulous in savory dishes. 
• To freeze fresh rhubarb, first wash and dry it.  Slice the stalks into 1-inch pieces and lay out on a baking sheets.  Place the pans in the freezer for an hour, or until the rhubarb is frozen solid.  Transfer to sturdy zip lock freezer bags (I usually measure out 4 cups into gallon sized freezer bags).  Frozen rhubarb will last for up to a year.
• Fresh rhubarb is best for all recipes, but you can also use frozen – just be sure to add any liquid that released from the frozen rhubarb to your recipe.
• Rhubarb is healthy for you – it’s loaded with calcium, lutein, vitamin K and antioxidants.  

Strawberry Rhubarb Pie

LOOKING FOR MORE RHUBARB RECIPES TO LOVE?

• Rhubarb Jam
• Rhubarb Puff Pastry Tarts
• Rhubarb Raspberry Sauce
• Rhubarb Scones
• Rhubarb Raspberry Crisp
• Rhubarb Custard Bars
• Strawberry Rhubarb Crumb Bars
• Summer Rhubarb Cake
• Sparkling Rhubarb Vanilla Bean Jelly
• Raspberry Rhubarb Crumb Bars
• Vanilla Bean Cheesecake with Raspberry Rhubarb Glaze
• Rhubarb Ketchup

STRAWBERRY RHUBARB PIE

This is the BEST homemade Strawberry Rhubarb Pie, an heirloom recipe passed down from generation to generation!  Fresh sweet strawberries are paired with tart rhubarb and a touch of cinnamon and nutmeg, all baked in an easy, flaky homemade crust – uncomplicated and perfect – and sure to be the most irresistible pie you’ve ever had!
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Strawberry Rhubarb Pie

INGREDIENTS:
2 pie crusts (homemade or refrigerated)
Egg wash: 1 regular egg + 1 tablespoon milk
Cinnamon Sugar for sprinkling
3 cups rhubarb, trimmed and cut into ¾-inch pieces
2 cups strawberries, hulled and sliced
1 cup (200g) granulated sugar
¼ cup (32g) tapioca or cornstarch
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, cut into small pieces
 
HOW I MAKE THIS:

1. PREPARE PIE CRUST: For this pie we’ll be using a double pie crust in a 9-inch glass or ceramic pie plate, topped with a lattice crust, double crust or pie crust garnishes. Prepare pie crust per your favorite recipe (refrigerate overnight) or use refrigerated pie crust.
2. Sprinkle the bottom of pie plate with flour (this will prevent the crust from sticking to the bottom of your pie plate when serving).  Roll out chilled pie dough on a floured work surface until you have a circle 12 inches in diameter. Carefully place the dough into pie plate. Tuck it in with your fingers, making sure it is smooth. Fold any dough hanging over back into the dish to form a thick rim around the edges.
3. Clean and cut rhubarb, place in a large mixing bowl. Cover cut rhubarb with boiling water and let stand for five minutes, drain extremely well.  (This little trick will keep your rhubarb tender!)
4. PREPARE FILLING: Gently toss the rhubarb and strawberries with sugar, cornstarch, vanilla extract, nutmeg and cinnamon; let stand for 15 minutes.
5. Pour the fruit mixture, including juices, into the pie shell. Dot with butter pieces over the fruit.
6. PREPARE LATTICE CRUST: For a double crust pie, top filling with second shell, crimp edges and cut several slits to allow steam to release during baking.  If making a lattice crust, use a pastry wheel to cut 16 strips 1/2 inch wide.  Carefully weave the strips into a lattice over top of pie. Starting at the center of the pie, carefully position the first and second crust lengths, laying one piece over the other.  Add additional pieces of pie crust pieces, intertwining them to make a lattice crust, working towards the edges of the pie pan.  Trim the edge neatly, leaving 1 inch of overhang, then fold the edge of the top round under the edge of the bottom round and flute the edges with your fingers or crimp the edges with a fork. Brush edges with egg wash and sprinkle with cinnamon sugar.
7. Refrigerate the pie until the dough is firm, 20 to 30 minutes.
8. Preheat oven to 375°F and position rack in the lower third of an oven.
9. Place the pie on a baking sheet; bake for 15 minutes.  Place pie crust shield around pie crust edge.  Reduce the oven temperature to 350°F and continue to bake until the juices bubble and the crust is golden brown, 40 to 50 minutes longer. If the top of your pie is getting too brown, remove pie crust shield and tent pie loosely with aluminum foil.
10. Transfer to a wire rack and allow the pie to cool for at least 3 hours before slicing and serving – this will give the pie filling time to set and not be too juicy when you cut it. 
11. Cover leftover pie tightly with plastic wrap and store in the refrigerator for up to 3 days.

 
YIELD:   8 servings

RECIPE NOTES:

• BEST WAY TO THICKEN A FRUIT PIE FILLING?  I use quick cooking, or "minute," tapioca to thicken the filling for this recipe. Quick cooking tapioca has good jelling power and does an excellent job of absorbing the juice from even the juiciest fruit so that you can still get a fairly clean slice. Once cooked, tapioca becomes clear, so the beautiful pink hue of the pie shines thru!
• Tapioca also works best if you allow it to sit with the fruit for a few minutes to soften and begin absorbing juices before filling the pie or baking, which is why I recommend letting the strawberry and rhubarb filling sit for 10 minutes before filling your pie shell.
• SUBSTITUTIONS FOR TAPIOCA?  If you don't have access to quick tapioca, you can use cornstarch as a substitute, the same amount.
• CAN I USE FROZEN RHUBARB AND STRAWBERRIES?  I’ve made this pie once or twice with frozen fruit – it isn’t quite the same, but can be used in a pinch (I recommend thawing and draining before using).

GRANDMA’S SECRETS FOR THE BEST STRAWBERRY RHUBARB PIE: 

• Pick your rhubarb early in the day - as soon as the sun comes up!

• Clean and cut rhubarb, place in a large mixing bowl. Cover cut rhubarb with boiling water and let stand for five minutes, drain extremely well.  (This little trick will keep your rhubarb tender!)
• Cinnamon and a touch of nutmeg make this Strawberry Rhubarb Pie shine!

Original recipe created & posted July 2012; revised and reposted May 2022, April 2024.   

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