Strawberry Rhubarb Pie is the first sign of Summer!
You know when you fire up the BBQ, and start to plan family picnics, especially for those amazing long weekends.
Think you don’t have time to bake a pie? Or you’ve never made pie crust before?
I can help!
Fruit pies are perfect choices for beginner pastry chefs and pie bakers.
This post was originally published April 21, 2015,
and updated May 27, 2018 and May 29, 2019.
And with Summer just around the corner, doesn’t your mouth start to water just thinking about all the delicious fruit pies we can make, especially this homemade old fashioned strawberry rhubarb pie!
One of the first plants that usually pops up on a vegetable garden in North America is the lowly rhubarb plant.
Yet when the tender spring stalks are cooked with the right amount of sugar and spice, a delicious pie is the result!
There are lots of rhubarb pie recipes out there. Some of my favorites include Brown-eyed Baker and Sally’s Baking Addiction.
Both are experienced food bloggers with amazing recipes!
Combining rhubarb with either fresh or frozen strawberries results in an old fashioned fruit pie.
The taste is like a sweet and tangy ambrosia, with a strawberry rhubarb pie filling that tastes just like homemade strawberry rhubarb jam. Yum!
Tips for the Best Rhubarb Strawberry Pie
- The trick to choosing rhubarb for pies is to pick or choose the youngest, tender stalks and peel them.
- Thick stalks may look like more, and a shorter way to fill your measuring cup, but the older stalks become woody, and you or your guest will be picking a straw like material out of their teeth. Need I say more?
- Following the recipe instructions exactly.
- Prepare the strawberries and let them rest, so that the extra juices drain away. We don’t want soggy bottoms!
- Always bake fruit pies at a higher temperature for 10 to 15 minutes, and then turn your oven back as instructed below in the recipe card.
- Let the pie cool completely for about 3-4 hours. Experts say that this lets the filling thicken.
- Chill until you are ready to serve!
Strawberry Rhubarb Pie FAQS
Should you refrigerate strawberry rhubarb pie?
I usually refrigerate all fruit pies. The strawberry rhubarb pie filling might start to thin if left out in a warm room, so I like to keep it in the refrigerator and then take it out about 15 minutes before serving.
What does a strawberry rhubarb pie taste like?
Pure ambrosia! A sweet and tart combination, juicy strawberries and soft ripe rhubarb with just the right amount of sugar.
Do you have to peel rhubarb for pie?
I usually do when using fresh rhubarb, but not the really thin, young stalks.
How do you thicken a strawberry rhubarb pie?
I use cornstarch to thicken, like I set out in the recipe. Some folks use tapioca as a thickener too, but I prefer cornstarch. However fruit pies are always juicy, that’s what makes them so delicious!
How long does strawberry rhubarb pie stay good?
Honestly, pies don’t last very long in our home to find out! But I would expect it would keep 3 to 5 days in the fridge. Or you could freeze your pie until it’s ready to be used.
And if you love strawberries, please check out my other strawberry pie recipe!
Doesn’t the lattice top crust look spectacular?
This is very easy to put together, and basically all you do is roll out the top crust, and then using a pastry cutter or pizza cutter even, cut your strips as evenly as you can.
Then you just weave them back and forth!
Follow my recipe for Five Steps to Perfect Pie Crust You will need enough for a two crust pie.
Now you know I believe that homemade is always best, but if you don’t have time or have never made pie crust from scratch, frozen or ready made piecrust to the rescue!
There are lots of brands on the market.
However, should you be curious and want to learn more, head on over to How to Make Perfect Flaky Pie Crust.
It’s a full tutorial, with a step by step video and ebook!
Before we get to the recipe I have another great video for you from the Joy of Baking!
- 1 cup rhubarb , peeled and chopped into small pieces, (I often use frozen)
- 2 cups strawberries , washed, hulled and sliced
- 1 1/2 cup sugar
- 1 tbsp lemon juice
- 1/4 cup cornstarch
- 1 tbsp lemon zest
- Mix the strawberries, rhubarb and sugar together
- Add the lemon juice and lemon zest
- Stir in the cornstarch - this thickener will give your pie a rich texture
- Let the filling stand for 20 minutes before putting it into your pie crust
- Place all of the filling into the bottom pie crust/pie plate, mounding it nicely in the centre
- With a sharp knife or pastry roller, cut strips of pastry dough - about 1" thick
- Weave the strips on top of the filling to create a lattice effect
- Trim the edges of the lattice where it meets the fluted edge
- Brush the lattice and fluted edges with an egg yolk wash
- Bake at 400F for 10 minutes and then at 350F for 45 minutes or until crust is golden and filling is bubbling nicely
- Serve when cool.
Is your Strawberry Rhubarb Pie running off the plate? I know you are tempted to cut into that pie once it comes out of the oven but please don't.
The secret is to let your pie completely cool and stand for about 4 hours. Then I chill until ready to serve.
A huge scoop of vanilla ice cream really makes this pie delish!
This is the Best Strawberry Rhubarb Pie