First of all, cast no judgement on the imperfection that is my pie crust. As most of you know, pie-making is still relatively new territory for me, and while it may not be the prettiest pie with the most perfectly-fluted edges or wide latticed-strips, it is still a very pretty pie and quite delicious!
So let’s talk rhubarb. You either love it or you hate it. My first introduction to rhubarb was last year when I decided to make a rhubarb cobbler. The recipe turned out perfectly, though I wasn’t a fan. I couldn’t place my finger on what it was that made me shirk my shoulders at it. But I knew that one chance wasn’t enough and that before I decided I didn’t like it for reals, I needed to make a different rhubarb recipe.
I had heard amazing things about rhubarb and strawberry pie, (even though I had never tasted one before. I know, just shameful) and I figured that I should give that pie a whirl – if I didn’t like that, then there was no hope for me.
Catz in the Kitchen
This strawberry rhubarb pie recipe is marriage of sweet and tart all wrapped together in one delicious pie crust.
15 minPrep Time
45 minCook Time
1 hrTotal Time
- Recipe for double- crust pie (9 in)
- 3/4 cup sugar
- 1/4 cup quick-cooking tapioca
- 3 cups sliced fresh rhubarb (1/4 inch pieces)
- 3 cups sliced strawberries
- 1/3 cup orange juice
- 4 1/2 tsp orange marmalade
- 1/4 tsp grated orange zest
- In a large bowl, combine sugar and tapioca. Add fruit and toss to coat. Gently stir in orange juice, marmalade, and zest. Let stand for 15 minutes.
- Line a deep-dish 9 inch pie plate with bottom crust; trim excess pie dough. Add the filling.
- Roll out the remaining pie dough; make a lattice crust. Trim, seal, and flute the edges. Cover edges with foil.
- Bake at 400 degrees for 40-50 minutes or until the filling is bubbly and rhubarb is tender. Remove the foil. Cool on a wire rack and store in the refrigerator.
- This pie is delightful warmed up and with a dollop of whipped cream!