Fresh Strawberry Rhubarb Pie

"What a wonderful combination mother nature arranged to ripen at the same time. This pie is quick and simple. Prep time does not include pie crust."
 
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photo by Queen Dana photo by Queen Dana
photo by Queen Dana
photo by mn maggie photo by mn maggie
Ready In:
1hr 20mins
Ingredients:
9
Yields:
1 9inch pie
Serves:
6
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ingredients

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directions

  • Line 9" pie plate with crust.
  • Pour rhubarb and strawberries into large bowl and sprinkle with orange juice; mix gently.
  • Add sugar, flour and salt and mix.
  • Pour into pie plate and dot with butter; adjust top crust, seal and vent; cover edges with narrow piece of foil.
  • Bake at 425° for 20 minutes; reduce heat to 375° and bake another 40-45 minutes until bubbling and browned.
  • Remove foil last 10 minutes to brown edges if needed.
  • Remove from oven and immediately sprinkle liberally with sugar.

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Reviews

  1. I love strawberry rhubarb pie....and this recipe will be the one that I will be making forever more (not that I am unwilling to try new...I will just know that this is the "IT" recipe. Simple, in this case, is best. I love it! I like another, forgot the butter, yet added it when I had the lattice top on (that worked okay). I loved it immensely!
     
  2. made this pie several times now,We love it and it is simple Keep up the good work
     
  3. Great recipe! I used it to begin my pie making career: Made my first fruit pie with it yesterday! It turned out well, even though I forgot the butter (oops.) I'll get the hang of this soon, and this is a great pie to use to start!
     
  4. Absolutely delicious! I made a new pie crust recipe and I must have been having an off day (it was way too wet and mostly fell apart), but your filling saved the entire pie from being ruined! I did dice the rhubarb quite small, maybe 1/4- 1/2 inch pieces and only halved the strawberries. I will make this pie again and again. Thank you for sharing.
     
  5. Simply delicious! And it is simple to do.
     
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RECIPE SUBMITTED BY

I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
 
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