Sweet, tangy and tucked into the perfect pie crust, strawberry rhubarb pie is a dessert everyone loves. Serve it with a scoop of vanilla ice cream or frozen yogurt and you've got a meal-ending treat folks will be talking about for a long time. Thanks to my Mom for sharing this wonderful recipe!
Ingredients to Have on Hand
- fresh rhubarb
- fresh strawberries
- flour and sugar
- pie crust - homemade or store bought
How to Bake with Rhubarb
Rhubarb is one of the easiest ingredients to cook with and in baking it provides the perfect tangy addition to sweet fruit such as strawberries, although many folks love pie that's just straight up rhubarb. (I'll try that and add the recipe here sometime soon.)
There's no additional prep when you are using rhubarb in your baking. No peeling, steaming or shredding.
Just rinse and chop into bite-sized pieces and its ready to mix with your dry ingredients or additional fruit.
Prep the Pie Ingredients
Here's the easiest and perhaps the best part about making strawberry rhubarb pie - there's no peeling the fruit. All you need to do is rinse off the strawberries and rhubarb, then dice into bite-sized portions. Voila! Done.
Strawberry Rhubarb Pie Filling
It's super easy to create the pie filling for this recipe.
Simply combine the flour and sugar and toss it with the diced strawberries and rhubarb. Let everything sit in a bowl for about 30 minutes.
The flour and sugar begins as a dusting on the berries and rhubarb, but after sitting for a few minutes, it becomes a beautiful glaze.
Use Your Favorite Pie Crust
You'll need two pie crusts for this recipe. One for the bottom, the other to top your strawberry rhubarb pie. I like to use a homemade pie crust, but there's no harm in buying your crust at the grocery store.
How to Store Fresh Pie
There's nothing better than pie served warm out of the oven, but sometimes (rarely) pie sticks around for a few days in my house.
When that's the case, I usually leave it out on the counter for the first day, covered lightly with waxed paper.
Much past one full day and I store the pie in the fridge until the last slice is gobbled up.
The exception to this rule is when we are enjoying cream pies, those need to be stored in the fridge to keep them fresh.
Top Tips and FAQ
Don't forget to add the flour. It's really important to include a thickening ingredient in this recipe. I know some folks prefer to use cornstarch or even tapioca starch, but I find the best consistency with ½ cup of all purpose flour.
Spring. When you spot stalks of rhubarb in the produce section of your grocery store you know it's time to start enjoying your rhubarb recipes, like this one!
Hothouse grown rhubarb usually comes on first, then the field-grown variety a little later in the season.
Both are outstanding and will be delicious in this recipe.
Wrap it in plastic, unwashed, and store it in the crisper in the refrigerator. The rhubarb will stay fresh for about a week. Be sure to wash it before using it. 
I've never made this recipe using frozen ingredients, but generally speaking, most recipes do adapt pretty well with that substitution. Just be sure you don't thaw the berries or rhubarb before baking.
More Dessert Recipes
Strawberry Rhubarb Pie is one of the easiest pie recipes you could make! Here are few other dessert idea I think you'll love.
- No-Peel Apple Cake, talk about easy. There's no need to peel the apples, but they bake tender and delicious in a pie plate. This is a wonderful cake.
- Peanut Butter Pies. Oh how I love this no-bake pie recipe. It's my go-to dessert when I'm in a hurry, but what to share an easy, impressive treat.
- Chocolate Strawberry Pies are another way to enjoy strawberries at dessert. Covered in chocolate on a bed of a sweet creamy pie filling. These little pies are wonderful to share!
Be sure to give a star rating to the recipes you make from the Crinkled Cookbook. I always love hearing from you. Sharing is great too! Use the buttons after the recipe to text it with just one click or send it to family and friends on Pinterest and Facebook. Enjoy.
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