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

Strawberry-Rhubarb Pie Recipe

Publisher Photo
From Litchfield, Connecticut, Helen Ward O'Key writes, "I cook the old-fashioned way, using locally grown berries and garden rhubarb for this favorite."
TOTAL TIME: Prep: 20 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6-8 servings

Ingredients

  • 3 cups chopped fresh or frozen rhubarb (1/2-inch pieces)
  • 1 cup water
  • 2 packages (3 ounces each) strawberry gelatin
  • 1 cup sliced fresh or frozen strawberries
  • 1 envelope whipped topping mix (Dream Whip)
  • 1 graham cracker crust (9 inches)
  • Whole fresh strawberries

Nutritional Facts

1 serving (1 slice) equals 226 calories, 6 g fat (2 g saturated fat), 0 cholesterol, 172 mg sodium, 39 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. In a saucepan, bring rhubarb and water to a boil; remove from the heat. Add gelatin and stir until dissolved; cool. Stir in sliced strawberries; chill until it begins to thicken.
  2. Prepare whipped topping according to package directions; fold half into rhubarb mixture. Pour into crust. Chill 2 hours or until firm.
  3. Top with remaining whipped topping and whole strawberries. Yield: 6-8 servings.
Originally published as Strawberry-Rhubarb Pie in Taste of Home April/May 1995, p67

Nutritional Facts

1 serving (1 slice) equals 226 calories, 6 g fat (2 g saturated fat), 0 cholesterol, 172 mg sodium, 39 g carbohydrate, 2 g fiber, 3 g protein.

This recipe pairs well with a sweet white wine.

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Reviews for Strawberry-Rhubarb Pie

AVERAGE RATING
   (4)
RATING DISTRIBUTION
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MY REVIEW
Reviewed May. 25, 2011

This has been a family favorite for many years! I use cool whip instead of dream whip also. We often double the recipe & put in a 9 X 13 pan. It is equally good made with fresh or frozen rhubarb & strawberries. We made some today with fresh picked rhubarb & strawberries we froze last summer.

MY REVIEW
Reviewed Jun. 28, 2010

This was my first time cooking and eating rhubarb and I thought this recipe was very easy and the taste was excellent! Thank you!

MY REVIEW
Reviewed Jun. 1, 2010

This was really yummy! I used frozen rhubarb and fresh strawberries as that was what was available to me at the time. I did not have any dream whip on hand and subbed some fat free cool whip. It really satisfied that rhubarb taste I had been craving! I live in the South and my local markets do not carry it---this was some I brought back from IL earlier this spring.

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