Recipe by Renee
"When my neighbor, Debbie, called to ask if I'd like some of the fresh rhubarb she'd harvested, I hesitated. I'd never tasted rhubarb, much less cooked with it. Well, she brought me a bucket full and I started looking for recipes. This is the result of several that I combined to make what everyone tells me is a winning combination."
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
2 1/2 cups
2 1/2 cups
sliced fresh strawberries
1 1/4 cups
pastry for a 9 inch double crust pie
turbinado sugar (such as Sugar in the Raw®)
Just made this, this weekend. Wonderful recipe. Great tastes all combine wonderfully. Just be careful when baking as mine was quite juicy and ran out. Luckily I had a pan underneath and caught all spillage. Once cool it had a wonderful consistency.
Have now made this pie a couple more times, and have fixed the extra juice problem by not adding all the juice from the mixture when putting it in the pie shell, and also by sprinkling a bit of tapioca into the bottom of the shell.
I just made this pie last night. Although the flavor was good, it looked like strawberries and rhubarb laying in strawberry soup. There wasn't anything holding the fruit together. I guess many people like it that way but I prefer a more firmer pie.
Strawberry Rhubarb Pie is my absolute favorite, but I've never made it until now. My pie turned out excellent, with the perfect consistency and combination of tart and sweet. I reduced the sugar to 1 cup and added 3 tablespoons of quick tapioca to the filling. I wanted to make sure it wasn't runny as well as keep a lot of the tartness from the rhubarb. I don't like to add a lot of sugar to fruit pies because of the natural sweetness of the fruit. Overall, it was delicious!
I love rhubarb season! As soon as those stalks are long and thick enough, I'm baking me some strawberry rhubarb pie! I do have a favorite recipe I've used for nearly 40 years, but I always like to try something new. This is a fine recipe, but my old favorite still prevails. Never added vanilla to a fruit pie, and I found it unnecessary. As for the cinnamon, 3/4 tsp. was overkill to me. I want the fresh taste of rhubarb and strawberries, not a dominating taste of cinnamon. A quarter tsp. was better for me, but I still found that with this strawberry/rhubarb combination I prefer the 1/4 tsp. of nutmeg I typically use. More important than these small issues, you need to know this is a juicy pie. And even after sitting overnight, which tends to thicken it up, this was still a juicy pie. But I'm from the camp who believes that juicy is just what a good old-fashioned fruit pie SHOULD be. No gelatinous, intact wad of pie for me! You might prefer otherwise, but for me this was just the right balance between tart and sweet. As for the crust, I chose to use a pie crust I've used successfully for many years, "Basic Flaky Pie Crust," also from this site. Note: After many years of hauling rhubarb annually in my suitcase to Naples so as the folks we know here can enjoy it too (as I've done on this occasion as well), I can say with great confidence that these Floridians like their rhubarb (unusual for the locals and sadly missed by the former Northerners) too!
This turned out great, although it was quite runny. Most pie recipes I use have flour in them, and so the next time I make it I'll add 1/2 cup flour to the mixture (in addition to the cornstarch).
This pie is the best dessert I be ever made! I also added a package of strawberry jello and mixed it in, while c tutting back in the sugar a bit. It helps make it more less runny but keeps some natural flavor. So yummy!
I have never made a pie before and this recipe turned out delicious. HERE ARE SOME TIPS FOR OTHER BEGINNERS LIKE MYSELF:
1. If you do not have cornstarch and look up online that 1 tablespoon cornstarch = 2 tablespoons flour like I did then it will come out a little deflated looking but the taste of it was still amazing!
2. I cut the rhubarb into smaller pieces than what was recommended because I was worried big chunks of rhubarb would be too much rhubarb at one time but I regret this decision. The rhubarb sucks up all the flavors of the pie and gives the pie a little more sustenance in each bite.
3.Homemade pie crust is worth the trouble of making!!! I bought a store bought pie crust and it came out a little undercooked when I used the cooking instructions from this recipe.
4. This is truly a beginner mistake but DONT CUT INTO THE PIE BEFORE IT SITS OUT FOR THE RIGHT AMOUNT OF TIME! It will look like liquid mush and will ruin the prettiness of your pie.
HERE ARE A COUPLE GOOD TIPS I USED FROM OTHER REVIEWS:
1. I used 1 cup sugar instead of 1 and 1/4 cups sugar
2. I drained a little bit of the liquid from the filling mixture
Made this pie today & it was really good. I added an extra tablespoon of cornstarch & the filling came out nice & gooey. I did have a problem with my top crust & resorted to making a crumble instead. But otherwise did everything exactly. Also made one for my daughter & she loved it. Well definitely be making this pie for now on.
* Percent Daily Values are based on a 2,000 calorie diet.
Renee's Strawberry Rhubarb Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 137
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a wonderfully sweet and tart fruit pie.
See how to make a super-simple strawberry-rhubarb pie.
You won’t believe how easy, and tasty, this strawberry pie is.