Recipe by whodunitrdr
"Orange juice and rind add extra flavor to a springtime favorite pie. I came up with this version when I needed to take a dessert to a summer dinner party. I made 2 pies for 8 of us and was lucky to take one piece home. It is one of the best pies I have ever made."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
pastry for a 10-inch double crust pie
1 1/2 cups
grated orange peel
rhubarb, cut into 1/2 inch pieces
fresh strawberries, quartered
fresh orange juice
butter, cut into small chunks
This pie is FANTASTIC! The orange is a wonderful addition...just adds a hint of additional flavor. I followed the recipe except I used a 350 degree oven and cooked the pie for 70 minutes. The crust edges never burned. I will definitely make this again...I think next time for something different I will use my kutchen topping instead of a double crust...which is 1/4 cup melted butter...1 cup sugar and 1/2 cup flour mixed together and sprinkled on top. Definitely FIVE STARS!
Sounded so good; I had to try this pie. I used frozen strawberries instead, and made 1 pie. My wife was amazed that I could do this. :) Made me happy and we loved it.
I followed the recipe exactly the way it is and it turned out great! This was my first time making a strawberry Rhubarb pie and I'm sure I will be making this again.
This pie turned out super yummy! I was slightly disappointed with how runny it was, but that could have been my fault since I added more strawberries to make my pie a bit fuller. The orange was a definite plus, and adding more rind made it even better!
I thought this was a 4, my husband thought it was a 5 (because strawberry rhubarb pie is one of his top two favorites). I used frozen rhubarb from a neighbors garden, thawed, and drained. My pie was not runny at all. Next time, I'd like to try an even amount of strawberries and rhubarb. I found myself picking through the rhubarb searching for strawberries. Will probably try again with this change.
This pie was fantastic. I was sceptical about what exactly the orange would add to this pie, but it was very very good and an interesting twist on a classic.
I had regular tapioca as opposed to instant so I soaked it for 30 minutes in water, then drained it before adding it to the filling. Worked great-pie was nicely setup.
My first time making a strawberry/rhubarb pie - it tasted just like my grandma's did! I did find it a bit runny... maybe it needs a little more tapioca?
I also used Mom's Pie Crust as another reviewer recommended... This is now my favorite pie crust recipe!
This worked out really well. I didn't exactly have all the ingredients, and subbed 1/4 cup tapioca starch for tapioca, added 1/4 frozen concentrate OJ for fresh stuff, and 1/4 cup candied orange peel for grated peel. Turned out wonderfully. I baked it in "Mom's Pie Crust Recipe" at 350 degrees for 60 minutes.
* Percent Daily Values are based on a 2,000 calorie diet.
Orange-Kissed Strawberry Rhubarb Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 163
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a wonderfully sweet and tart fruit pie.
See how to make a super-simple strawberry-rhubarb pie.
See how to make a sweet and tart fruit pie with cherries and rhubarb.