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Rhubarb Strawberry Pie

This strawberry rhubarb pie with frozen fruit 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! — Sandy Brown, Lake Worth, Florida
  • Total Time
    Prep: 15 min. + standing Bake: 40 min. + cooling
  • Makes
    8 servings

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
  • Dough for double-crust pie

Directions

  • Preheat oven to 400°. 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.
  • On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to 9-in. deep-dish pie plate. 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 until filling is bubbly and rhubarb is tender, 40-50 minutes. Remove foil. Cool on a wire rack. Store in the refrigerator.
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.
Nutrition Facts
1 piece: 470 calories, 23g fat (14g saturated fat), 60mg cholesterol, 312mg sodium, 62g carbohydrate (24g sugars, 3g fiber), 5g protein.

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Reviews

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Average Rating:
  • lfShawnee
    May 17, 2020

    oh well - It was pie (which I love) but, my opinion is that the orange juice, orange marmalade and zest just totally overpowered the rhubarb and strawberry flavor. Hubs and I just looked at the rest of this large pie and said - that's a lotta pie left and we will no doubt eat it but won't do this one again. (sad face)

  • mandt2
    Apr 23, 2020

    Delicious! We're in the midst of t he pandemic, so it was a matter of using what I had on hand. Frozen strawberries and rhubarb, thawed. And I did not have OJ or marmalade on hand, so I substituted pineapple juice, and wish I'd thought to use my low-sugar strawberry jam. The level of sweetness was perfect for my rather sour strawberries. I also didn't have tapioca, so substituted an equal quantity of cornstarch. It worked. Hopefully, next time I'll have all the right ingredients on hand, and it will be even better.

  • ebramkamp
    May 31, 2018

    Absolutely delicious. The citrus pairs so well with the strawberries and rhubarb. Be prepared to share this recipe.

  • jon.ruth.alumbaugh
    May 23, 2018

    This Taste of Home volunteer field editor things this recipe rocks! I made it with just one substitution and one alteration. I cut the sugar to 1/2 cup and added two Tablespoons of lemon curd. Otherwise, I just followed the directions. No top crust for me. I used fresh strawberries and the rhubarb was just the perfect amount. I'll be making this again and again. My international friends will absolutely LOVE this recipe.

  • Lynda1111
    May 3, 2018

    Light, fresh flavor. I was a little hesitant about the orange juice but followed the directions & it was wonderful. Family loved it. I will make this again (and again!). Thank you for sharing the best strawberry-rhubarb pie we've ever had.

  • Bcooks
    Jun 10, 2017

    Wonderful recipe! Pie turned out beautifully and had a great flavor!

  • 2124arizona
    May 7, 2017

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

  • libbyLoo13
    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.

  • Alberta11
    Jun 27, 2014

    Excellent taste and consistency.

  • pattibourey
    Jun 15, 2014

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