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Rhubarb/Strawberry Pie Recipe
Rhubarb/Strawberry Pie Recipe photo by Taste of Home

Rhubarb/Strawberry Pie Recipe

Read Reviews (4)
5 4
Publisher Photo
This recipe has become a favorite with us. My husband never liked rhubarb until he tasted this pie...now he asks me to make it often!
TOTAL TIME: Prep: 15 min. + standing Bake: 40 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. + standing Bake: 40 min. + cooling
MAKES: 6-8 servings

Ingredients

  • 3/4 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 3 cups sliced fresh or frozen rhubarb (1/4-inch pieces)
  • 3 cups sliced fresh or frozen strawberries, thawed
  • 1/3 cup orange juice
  • 4-1/2 teaspoons orange marmalade, optional
  • 1/4 teaspoon grated orange peel
  • Pastry for double-crust pie (9 inches)

Nutritional Facts

1 piece equals 329 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 203 mg sodium, 48 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine sugar and tapioca. Add fruit; toss to coat. Gently stir in the juice, marmalade if desired and orange peel. Let stand for 15 minutes.
  2. Line a deep-dish 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with fruit filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges with foil.
  3. Bake at 400° for 40-50 minutes or until filling is bubbly and rhubarb is tender. Remove foil. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb/Strawberry Pie in Country April/May 1990, p47

Nutritional Facts

1 piece equals 329 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 203 mg sodium, 48 g carbohydrate, 2 g fiber, 3 g protein.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Rhubarb/Strawberry Pie(4)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 1, 2013

Nice and tangy

MY REVIEW
Reviewed Jun. 24, 2012

The best. Husband and I loved it as did all of my friends. Skipped the marmalade as I didn't want too much orange taste.

MY REVIEW
Reviewed Dec. 21, 2011

delicious

MY REVIEW
Reviewed Apr. 20, 2010

We are really enjoying it but, I used frozen rhubarb & should have drained them some before I mixed them with the sugar. I had way too much liquid and it ran over the edge of my plate when I poured it in. Knowing that there was too much liquid, I baked it on top of a cookie sheet to catch the run over & good thing I did!

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