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Cherry Rhubarb Pie

 Cherry Rhubarb Pie
I've got to share this recipe, which is a must in our house during rhubarb season. —Shirley Steele, San Jose, California
4 ServingsPrep: 25 min. Bake: 40 min. + cooling


  • 1-2/3 cups sliced fresh or frozen rhubarb
  • 2/3 cup sugar
  • 2/3 cup drained pitted tart cherries
  • 4 teaspoons quick-cooking tapioca
  • 2 to 3 drops red food coloring, optional
  • 1 sheet refrigerated pie pastry


  • In a large bowl, combine the rhubarb, sugar, cherries, tapioca and
  • food coloring if desired; stir gently and let stand for 15 minutes.
  • Meanwhile, cut pastry sheet in half. On a lightly floured surface,
  • roll out one half to fit a 7-in. pie plate. Transfer pastry to pie
  • plate; add filling. Roll out remaining pastry to fit top of pie.
  • Place over filling. Trim, seal and flute edges. Cut slits in pastry.
  • Bake at 400° for 40-45 minutes or until crust is golden and
  • filling is bubbly. Cover edges with foil during the last 15 minutes
  • to prevent overbrowning if necessary. Cool on a wire rack. Yield: 4
  • servings.
Nutritional Facts: 1 piece equals 432 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 206 mg sodium, 75 g carbohydrate, 1 g fiber, 3 g protein.