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

Strawberry Rhubarb Pie Recipe

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My niece tasted this pie at a family dinner and urged me to enter it in our hometown pie contest. She said it win the Grand Prize, and she was right! I cook at our local nursing home and everyone enjoys this recipe. —Janice Schmidt, Baxter, Iowa
TOTAL TIME: Prep: 25 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 8 servings


  • 2 tablespoons cornstarch
  • 1 cup sugar
  • 1 cup water
  • 1 cup sliced rhubarb
  • 3 tablespoons strawberry gelatin powder
  • 1 pastry shell (9 inches), baked
  • 2 pints fresh strawberries, halved

Nutritional Facts

1 piece: 268 calories, 7g fat (3g saturated fat), 5mg cholesterol, 114mg sodium, 50g carbohydrate (34g sugars, 2g fiber), 2g protein


  1. In a large saucepan, mix cornstarch and sugar. Stir in water until smooth. Add rhubarb; cook and stir until clear and thickened. Add gelatin and stir until dissolved. Cool.
  2. Pour about half of rhubarb sauce into pastry shell. Arrange berries over sauce; top with remaining sauce. Refrigerate for 3-4 hours. Yield: 8 servings.
Originally published as Strawberry Rhubarb Pie in Grandma's Great Desserts Cookbook 1992, p76

Sweet White Wine

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

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Reviewed Jul. 16, 2014

"I love the combo of these two and can't wait to try it."

Reviewed May. 27, 2014

"I never made anything from Taste of Home that wasn't awesome and as I expected?..except this time. I guess there is a first time for everything, even TofH. It was a ok Strawberry pie, but just ok? certainly not enough rhubarb even through I doubled it. Won't try this one again was pretty disappointed."

Reviewed Apr. 21, 2014

"Pretty good pie, the family liked it."

Reviewed Jul. 1, 2013

"The strawberry jello gives the pie an artificial strawberry flavor. I prefer my homemade pies to taste homemade, not like jello. Also, I like strawberry rhubarb pie to have chunks of rhubarb. With this recipe, once you cook the rhubarb it mushes up & just becomes part of the sauce. This was a good tasting pie, but I will not make this recipe again."

Reviewed Jun. 25, 2012

"This is our favorite pie."

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