Rhubarb/Strawberry Pie Recipe

5 10 13
Rhubarb/Strawberry Pie Recipe
Rhubarb/Strawberry Pie Recipe photo by Taste of Home
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Rhubarb/Strawberry Pie Recipe

Read Reviews
5 10 13
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!
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 40 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 40 min. + cooling

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 zest
  • Pastry for double-crust pie (9 inches)

Directions

In a large bowl, combine sugar and tapioca. Add fruit; toss to coat. Gently stir in the juice, marmalade if desired and orange zest. 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.
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: 367 calories, 14g fat (6g saturated fat), 10mg cholesterol, 202mg sodium, 58g carbohydrate (25g sugars, 2g fiber), 3g protein.

  • 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 zest
  • 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 zest. 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

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Reviews forRhubarb/Strawberry Pie

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MY REVIEW
Bcooks User ID: 5204614 267839
Reviewed Jun. 10, 2017

"Wonderful recipe! pie turned out beautifully and had a great flavor!"

MY REVIEW
2124arizona User ID: 845443 265636
Reviewed May. 7, 2017

"We always love the combination of strawberries and rhubarb and this pie showcases the flavors nicely."

MY REVIEW
libbyLoo13 User ID: 8105661 226598
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."

MY REVIEW
Alberta11 User ID: 7866531 7556
Reviewed Jun. 27, 2014

"Excellent taste and consistency."

MY REVIEW
pattibourey User ID: 3847259 200222
Reviewed Jun. 15, 2014

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

MY REVIEW
paul3303 User ID: 1713232 10887
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."

MY REVIEW
RuthHef User ID: 2695035 6052
Reviewed Jun. 1, 2013

"Nice and tangy"

MY REVIEW
GraceWykoff User ID: 4407012 4453
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
marstel User ID: 1419504 8240
Reviewed Dec. 21, 2011

"delicious"

MY REVIEW
skschwarz User ID: 1786133 8868
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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