Rhubarb Strawberry Pie

Name: Rhubarb Strawberry Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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)

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

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 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 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.

Originally published as Rhubarb-Strawberry Pie in Country April/May 1990

Reviews

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Average Rating:

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!
paul3303

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.
RuthHef

Jun 1, 2013

Nice and tangy