The Recipe for Rhubarb Strawberry Pie is the ultimate ode to early summer desserts, marrying the tartness of rhubarb with plump, juicy strawberries nestled inside a perfectly golden, flaky crust. This pie is an absolute showstopper on any table, bursting with tangy fruit flavor, a subtle hit of citrus, and a sweet, fragrant filling that begs for a scoop of ice cream. If you love pies that perfectly balance sweet and tart, this is the one that’s going to bring sunshine to your dessert table!

Recipe for Rhubarb Strawberry Pie Recipe - Recipe Image

Ingredients You’ll Need

Don’t you just love when a handful of simple, fresh ingredients becomes something magical? Every element in the Recipe for Rhubarb Strawberry Pie not only stands out but works together to create its bright, memorable taste, luscious texture, and brilliant color.

Lemon Juice: Keeps your strawberries vivid and crisp while adding a lovely zing to the fruit filling.
Fresh Rhubarb: The star ingredient that brings that signature tart edge and rosy-pink hue.
Strawberries: Luscious, sweet, and juicy – the perfect partner for sharp rhubarb.
Orange Juice: Infuses the pie with sunny citrus notes, rounding out tartness.
Orange Zest: Adds a pop of fragrant citrus aroma that you’ll notice with every bite.
Unsalted Butter: A touch of richness that melds the filling together.
White Sugar: Classic sweetness to balance out the tart fruits.
Dark Brown Sugar: Gives warmth and a subtle caramel undertone to the filling.
Cornstarch: Thickens the juices for a sliceable, luscious pie rather than a runny mess.
Pie Crusts: A ready-made or homemade flaky envelope to hold all that goodness.
Ice Cream (for serving): Vanilla is dreamy here; go as generous as you like per slice.
Whip Cream (for serving): Truly optional, but a dollop on top is indulgent and festive.

How to Make Recipe for Rhubarb Strawberry Pie

Step 1: Prepare the Fruit

Start by washing your rhubarb and strawberries well. Chop them into bite-sized pieces so they cook evenly and every slice of pie has a perfect medley of fruit. Squeeze a little lemon juice over the strawberries – this not only keeps their color bright but also preserves that delicately fresh flavor. Let the vibrant aroma begin to fill your kitchen!

Step 2: Cook the Filling

In a large heavy-bottomed pot, melt your butter over medium heat, then add the chopped rhubarb and strawberries. Sprinkle both the white and dark brown sugars over the top. As the fruit starts to soften and the sugar dissolves, pour in the orange juice and add the zest, stirring to coat all those beautiful pieces. Simmer until the fruits are tender and the mixture is starting to look luscious and jammy, but not soupy.

Step 3: Thicken the Mixture

Spoon out a bit of liquid from the pot and whisk it in a bowl with the cornstarch, adding just enough water if needed to make a thick paste. Slowly stir this cornstarch slurry back into your fruit mixture over low heat. Keep stirring gently as the filling thickens to a perfect spoonable consistency. Remove from the heat, and let it cool slightly – patience now pays off in a slice that holds together beautifully later!

Step 4: Prepare the Pie Crust

Butter your pie dish generously and roll out the bottom crust, fitting it snugly into all the edges. Use your fingers or a fork to create a decorative edge – or get creative! For the top, cut some vents with a straw or a knife to allow steam to escape. This little detail ensures your filling bubbles happily without bursting through the crust.

Step 5: Assemble & Fill the Pie

Pour your slightly cooled filling into the prepared crust, spreading it out evenly. Gently place your top crust over the fruit, then seal the edges by pinching or crimping them together. Brush the top crust with a quick egg wash (one egg plus a splash of water), then sprinkle a little sugar for that irresistible golden, crunchy finish once baked.

Step 6: Bake the Pie

Preheat your oven to 375°F and bake the pie for about 20 minutes. Then, lower the heat to 350°F and continue baking for another 20 minutes or until the crust is beautifully golden brown and the filling is bubbling slowly at the vents. Keep an eye on your masterpiece in the final minutes so it comes out just right.

Step 7: Let It Rest & Serve

This is the hardest part—let the pie cool for at least an hour before slicing. This resting time allows the filling to firm up so every wedge of Recipe for Rhubarb Strawberry Pie is juicy yet sliceable. Serve each piece with a scoop of vanilla ice cream or a big cloud of whipped cream and enjoy every forkful!

How to Serve Recipe for Rhubarb Strawberry Pie

Recipe for Rhubarb Strawberry Pie Recipe

Garnishes

For that picture-perfect finish, top each slice with a scoop of creamy vanilla ice cream or a cold swirl of whipped cream. A sprinkle of fresh orange zest or a few sliced strawberries on top makes each serving look extra inviting, bringing an extra pop of color and citrus aroma.

Side Dishes

A slice of this pie is a star on its own, but if you want to treat your guests to a fuller spread, serve it alongside a simple fruit salad, a bowl of fresh berries, or even a coffee or tea to cut the richness. A light, lemony sorbet also pairs well on extra-hot days.

Creative Ways to Present

The Recipe for Rhubarb Strawberry Pie looks stunning when served in thick wedges, but you can also get playful: bake individual mini pies in ramekins or jars, or cut the pie into squares for a picnic-style treat. Tie little bows of twine around mini pie jars for an adorable gift or party favor!

Make Ahead and Storage

Storing Leftovers

If you have leftover pie—lucky you! Cover the pie loosely with foil or plastic wrap and store it in the refrigerator. The flavors deepen after a day or two, making that last slice an especially good treat. Pie will keep in the fridge for up to three days.

Freezing

Recipe for Rhubarb Strawberry Pie freezes beautifully. Allow the baked pie to cool completely, then wrap it tightly in plastic wrap and a layer of foil. Freeze for up to two months. To serve, let it thaw overnight in the fridge before reheating gently in the oven.

Reheating

To bring back that fresh-baked magic, warm leftover pie in a 325°F oven for 10 to 15 minutes on a baking sheet. This helps crisp up the crust and gently heats the filling. You can also pop a single slice in the microwave for 20-30 seconds, though the crust will be softer.

FAQs

Can I use frozen fruit in this Recipe for Rhubarb Strawberry Pie?

Yes, frozen rhubarb and strawberries work well if fresh aren’t available. Just add them straight to the pot from the freezer and maybe simmer a few minutes longer to evaporate excess liquid.

How do I prevent a soggy bottom crust?

Blind baking the bottom crust for 10 minutes before adding the filling or lightly dusting it with cornstarch can help keep it crisp. Letting your filling cool a bit before assembling also stops excess moisture from soaking in.

Can I make this recipe gluten-free?

Absolutely! Just use your favorite gluten-free pie crust for both top and bottom. The filling itself is naturally gluten-free thanks to the cornstarch.

What’s the best way to zest an orange for this pie?

Use a microplane or fine grater to zest the orange directly over the bowl so you catch all those aromatic oils. Just zest the orange’s surface, avoiding the bitter white pith.

Is there a substitute for cornstarch?

If you’re out of cornstarch, you can use an equal amount of arrowroot powder or double the amount of flour. Keep in mind, the filling texture may vary slightly.

Final Thoughts

If you’re craving something classic but a little unexpected, the Recipe for Rhubarb Strawberry Pie is your answer. There’s nothing like the sweet-tart flavors and the golden, buttery crust to brighten your day. Give this recipe a try, share it with friends or family, and see if it doesn’t become a new favorite in your pie-loving circle!