Rhubarb Strawberry Pie is the perfect combination of sweet with a little tart. The rhubarb is pucker-your-mouth tart. However, add a little sugar and some ripe, juicy strawberries, and it is delicious.
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What is Rhubarb, and where can you find it?
Is rhubarb a fruit or a vegetable? If you guessed a vegetable, you are correct. Most people think rhubarb is a fruit because it is most often enjoyed as a dessert. Sugar is added to rhubarb, and it is baked into a pie, mixed with strawberries, and made into a sauce.
Rhubarb can be purchased for a short time at farmer’s markets and some grocery stores. Only the stock of the rhubarb plant is eaten. The leaves are toxic as they contain oxalic acid. So make sure you cut off and discard any leaves.
What are the ingredients of Rhubarb Strawberry Pie?
Rhubarb (of course), strawberries, sugar, and a thickener. That’s your basic pie ingredients. However, I’ve added a delicious secret layer of a streusel on top of the pie but under the lattice crust. Finally, you will want to make my deep dish pie crust recipe for your pie.
Here is How to Make Rhubarb Strawberry Pie.
Make a pie crust or use a purchased pie crust. My recipe for pie crust has a deep dish pie crust option.
- Wash and chop the strawberries.
- Wash and chop the rhubarb into 1/2 in chunks.
- Mix with the sugar and cornstarch and set aside.
- Make the streusel topping.
Assemble the Rhubarb Strawberry Pie:
Roll out the pie crust and place it on a lightly greased pie plate. There is a lot of fat in the pie crust. However, it may still stick to the pie place if you don’t lightly grease the pie dish. Add the rhubarb-strawberry pie filling. Top with the streusel and then the lattice crust. Watch the video if you need additional help in doing the lattice top. Bake the pie at 400-degrees for 20 minutes and then reduce the temp to 350-degrees, cover the edges with a pie shield, and back another 30 – 40 minutes until the center is hot and bubbly.
Serving and Freezing the Rhubarb Strawberry Pie:
Let the pie cool completely – about 3 hours – before serving. This lets the filling firm up before cutting the pie, avoiding a sloppy piece of the pie. Any sloppiness should come from that scoop of ice cream on top of the pie, not the pie filling.
To Freeze: Bake the pie, let it cool, then wrap it with plastic wrap and freeze. Let it defrost overnight in the fridge and serve at room temperature.
Alternately: Wrap and freeze the unbaked pie; let it defrost overnight in the fridge. Bake according to the recipe instructions.
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- 9 inch deep-dish pie plate
Double pie crusts for deep dish pie (click here for my recipe)
- 4 cups Rhubarb (480g) cut into 1/2 inch pieces
- 4 cups sliced strawberries (650g)
- 1 cup granulated sugar (198g)
- ⅓ cup corn starch(40g)
- ¼ cup oats(25g)
- ¼ cup brown sugar(55g)
- ¼ cup flour(30g)
- 2 tbsp melted butter
glaze for top
- 1 large egg beaten with 1 Tbsp milk
- sparkling sugar
- Preheat oven to 400°F(204°C).
- Mix together all of the pie filling ingrediets an a bowl let it sit while you mix up the streusel and roll out the pie crusts.
- Mix together the oats, flour, brown sugar for the streusel and add the melted butter. Mix together until crumbly.
- Roll out the pie crusts or use premade piecrusts and put bottom crust in the pie dish.
- Add the pie filling to the pie dish.
- Add the struesel and create the lattice top with the other pie crust.
- Brush the top with the beaten egg and sprinkle with the sparkling sugar.
- Bake at 400°F (204°C) for 20 minutes. Reduce the temperature to 350°F (176°C) and cover the edges with a pie edge protector and bake for another 45 minutes. Loosely tent with foil if crust is getting over browned.
- Let the pie cool completely for about 3 hours prior to serving. The filling will set up and not be soft or runny when you serve.
- Delicious with ice cream.