Strawberry Rhubarb Pie is a delightful combination of sweet and tart flavors that creates an absolutely delicious dessert. This pie showcases the vibrant red hues of fresh strawberries and the tangy, slightly sour notes of rhubarb, resulting in a perfect balance of flavors.

Deliciously Sweet & Tart Strawberry Rhubarb Pie

Every year I plant rhubarb in my garden, and as soon as I start seeing those beautiful, rosy stalks I know that spring is here. Sometimes I’m surprised at how often I hear that someone has never tried rhubarb. I grew up eating it! For those who haven’t tried it, rhubarb is tart and tangy, with a fruity, citrusy flavor almost like sour green apples. It’s absolutely delicious in pies, crumbles, and fruit compote. But my very favorite way to eat it is paired with strawberries and baked into a pie.

This Strawberry Rhubarb Pie is amazing and just screams summer to me. The tart flavor of the rhubarb pairs beautifully with the sweet strawberries and together they create the most beautiful ruby red filling. And baked into a flaky, buttery crust and topped with vanilla ice cream, it is a show-stopping dessert that your friends and family are going to go nuts over! So if you’ve never baked with rhubarb before, this is my plug to remedy that immediately! And start with this pie right here. You can thank me later.

Ingredients You’ll Need to Make Strawberry Rhubarb Pie:

• Pie Crust
• Rhubarb
• Strawberries
• Sugar
• Brown Sugar
• Cornstarch
• Salt
• Lemon Juice
• Vanilla Extract

How to Make Strawberry Rhubarb Pie:

1. Make the pie crust. You can use our flaky homemade pie crust recipe, or use a store-bought pie crust. Place one round of pie dough into your dish. Chill while you make the filling.
2. Make the filling. Put chopped rhubarb and strawberries in a medium bowl. Add the sugars, cornstarch, salt, lemon juice and vanilla and stir gently to combine.
3. Assemble the pie. Using a slotted spoon, scoop the fruit into the pie dish, leaving the juice in the bowl.
4. Thicken the juice. Pour the juice into a small saucepan and cook over medium-high heat just until it begins to thicken. Pour over the filling in your pie.
5. Add the top crust. Add the top crust and flute the edges. Cut slits for the steam to escape. We used a cute mini cookie cutter! Brush the crust with an egg wash and sprinkle with coarse sugar if desired.
6. Bake. Bake at 400 degrees for 20 minutes. Lower the heat to 350 and bake for an additional 30 minutes or until golden brown and bubbly.
7. Cool and serve. Allow the pie to cool for 2-3 hours before slicing to allow the juices to thicken up. Serve as is or with a scoop of vanilla ice cream. Yum!

Tips & Suggestions:

Replace the top crust with a crumb topping.

In a medium bowl, toss together 3/4 cup brown sugar, 3/4 cup rolled oats, 3/4 cup flour, and 1/4 teaspoon of salt. Add 1 stick of cold butter, cubed. Use a fork, pastry blender, or your fingers to quickly work the butter in until your mixture looks like coarse crumbs. Sprinkle crumb topping over the filling in your pie and bake as directed.

Storing leftover pie.

Loosely cover and store Strawberry Rhubarb Pie for up to two days at room temperature. Or, cover tightly with foil and store in the fridge up to 4 days. You can also freeze leftover slices of pie for 2-3 months.

Where can I find rhubarb?

You can usually find rhubarb in the produce section of the grocery store during the spring and early summer months, usually May-July. If you can’t find it fresh, you can use frozen rhubarb.

How do you freeze rhubarb?

When rhubarb is in season, I love to freeze it so I can enjoy it all year long! To freeze your rhubarb, trim off the stalks and the leafy ends. Slice into 1/2-inch thick pieces. Place on a sheet pan and put in the freezer until solid, then place the frozen rhubarb into freezer bags, removing as much air as possible. Rhubarb will stay fresh for up to one year in the freezer.

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