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Rhubarb/Strawberry Pie Recipe

Rhubarb/Strawberry Pie Recipe

This recipe has become a favorite with us. My husband never liked rhubarb until he tasted this he asks me to make it often!
TOTAL TIME: Prep: 15 min. + standing Bake: 40 min. + cooling YIELD:6-8 servings


  • 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)


  • 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.

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.

Reviews for Rhubarb/Strawberry Pie

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Reviewed May. 19, 2015

"My husband was very surprised how delicious this pie tasted. He expected it to be really sour. He just kept saying this is really good. I will be baking this pie many more times."

Reviewed Jun. 27, 2014

"Excellent taste and consistency."

Reviewed Jun. 15, 2014

"Love the blend of rhubarb, strawberries and orange. Great pie!"

Reviewed Jun. 7, 2014

"Very good recipe. The orange added an extra level of flavor. I did not use the marmalade and I use clear gel instead of tapioca."

Reviewed Jun. 1, 2013

"Nice and tangy"

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."

Reviewed Dec. 21, 2011


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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Wine Pairings

Sweet White Wine

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