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Rhubarb/Strawberry Pie

 Rhubarb/Strawberry Pie
This recipe has become a favorite with us. My husband never liked rhubarb until he tasted this he asks me to make it often!
6-8 ServingsPrep: 15 min. + standing Bake: 40 min. + cooling


  • 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)


  • 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.
  • 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.
  • 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.
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.

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Rhubarb/Strawberry Pie (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.