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!
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!
GRANDMA'S HEIRLOOM STRAWBERRY RHUBARB PIE:
MY favorite recipe is Strawberry Rhubarb CUSTARD Pie, but he 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?
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.
It also helps the cinnamon sugar sprinkled on the top to stick. The sugar adds a little extra sweetness and crunch!
WHAT IS THE BEST WAY TO THICKEN FRUIT PIE FILLING?
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:
LOOKING FOR MORE RHUBARB RECIPES TO LOVE?
For the Crust: (or use one package of pre-made refrigerated pie crusts)
2¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons granulated sugar
11 tablespoons butter, cut into ¼-inch cubes
7 tablespoons vegetable shortening (Crisco), chilled
1/3 cup ice water
For the Pie Filling:
3 cups strawberries, hulled and sliced
4 cups rhubarb, trimmed and cut into ¾-inch pieces
1 cup granulated sugar
¼ cup cornstarch
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 tablespoons unsalted butter, cut into small pieces
1 egg white (room temperature)
Maple cinnamon sugar sprinkles
HOW I MAKE THIS:
YIELD: 8 servings
Original recipe created & posted July 2012 by Snowflakes & Coffeecakes; revised and reposted May 2022.
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