Rhubarb Strawberry Pie
Total TimePrep: 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 zest
- 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 zest. Let stand for 15 minutes.
- Line a deep-dish 9-in. pie plate with bottom crust; trim even with edge. Fill with fruit filling. Roll out remaining crust; make a lattice crust. Trim, seal and flute edges. Cover edges with foil.
- Bake at 400° until filling is bubbly and rhubarb is tender, 40-50 minutes. Remove foil. Cool on a wire rack. Store in the refrigerator.
Editor's NoteIf using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts1 piece: 470 calories, 23g fat (14g saturated fat), 60mg cholesterol, 312mg sodium, 62g carbohydrate (24g sugars, 3g fiber), 5g protein.
Jun 10, 2017
Wonderful recipe! Pie turned out beautifully and had a great flavor!
May 7, 2017
We always love the combination of strawberries and rhubarb and this pie showcases the flavors nicely.
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.
Jun 27, 2014
Excellent taste and consistency.
Jun 15, 2014
Love the blend of rhubarb, strawberries and orange. Great pie!
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.
Jun 1, 2013
Nice and tangy
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.
Dec 21, 2011
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!