Best Strawberry Rhubarb Pie

If you are looking for the best springtime dessert recipe, try strawberry rhubarb pie. It is a delightful treat that combines the sweetness of ripe strawberries with the tartness of fresh rhubarb. This recipe is a perfect option for you when you need to make a quick dessert and do not have a lot of time to spend in the kitchen. In a few simple steps, you can make a delicious pie with a crisp crust and a soft, sweet filling.

Strawberry Rhubarb Pie is a true celebration of springtime flavors, combining the natural sweetness of ripe strawberries with the tart kick of fresh rhubarb. This delightful dessert captures the essence of the season and is a perfect addition to any occasion. The contrast of sweet and tangy notes, encased in a crisp crust, makes this pie a timeless favorite that's both easy to make and incredibly satisfying.

Vadim Rachok

Chef

Perfect Strawberry-Rhubarb Pie

Especially in spring and early summer when rhubarb is in season, the contrast of sweet and tangy flavors makes strawberry rhubarb pie a popular treat. This is the perfect dessert for any occasion, from casual gatherings to formal celebrations. The comforting aroma that wafts through the kitchen as it bakes adds to its allure, inviting everyone to try this irresistible treat.

Why you’ll love this Strawberry Rhubarb Pie

• The filling is equal parts strawberry and chopped rhubarb, with a hint of cinnamon to add warmth and richness, lemon juice and zest for brightness, and tapioca for thickening.
• It’s the perfect pie for a lattice crust, which is always impressive because the holes in the lattice allow moisture to escape from the juicy berries and rhubarb as the pie bakes, so it doesn’t get soggy.

Strawberry-Rhubarb Pie Ingredients

One of the main benefits of a strawberry rhubarb pie recipe is the requirement of easy-to-find ingredients. Let’s see what you need to make this dessert:

• Sugar: You’ll need sugar to sweeten the filling and to sprinkle on the pie just before baking.
• Flour: Flour is added to the strawberry rhubarb pie filling to help thicken the natural juices released by the rhubarb and strawberries.
• Rhubarb: Enhance the flavor of your pie with the tartness of fresh rhubarb.
• Strawberries: Strawberries provide a sweet and fruity flavor to the filling. You can use frozen berries, but it is better to choose fresh.
• Pie crust: Use a store-bought double pie crust, to speed up the pie-making process.
• Butter: Butter is incorporated into the filling to prevent excessive bubbling of the juices.
• Egg yolk: Applying an egg yolk to the finished pie crust enhances its appearance, adding a glossy shine and color.

How to Make Strawberry-Rhubarb Pie

Let’s make a short brief of the main recipe steps. The detailed instructions you will find below.

1. Make the filling: Add the rhubarb, strawberries, flour, and sugar in a large bowl. Mix well until the fruit is fully coated, and let the mixture stand for half an hour.
2. Fill the pie: Pour the filling into a pie crust, dot with butter, and add the top layer. Brush the top layer with the egg yolk and sprinkle with sugar. Do not forget to cut small holes to allow the steam to escape.
3. Bake the pie: Place the pie on a rimmed baking sheet and bake until the filling is bubbly, and the crust is golden brown, about 35 to 40 minutes. Let the pie cool on a wire rack before serving.

How to Store Strawberry-Rhubarb Pie

There are two ways to store rhubarb and strawberry pie. To store at room temperature, cover the pie with foil. This will keep the dessert for up to 2 days. You can also store it in the refrigerator, tightly covered with foil, for up to 5 days.

Can You Freeze Strawberry-Rhubarb Pie?

Both cooked and uncooked strawberry-rhubarb pies can be frozen:

• If you’re planning to freeze an uncooked pie, assemble the dessert following the recipe, but don’t bake it. Then wrap it tightly in plastic wrap or aluminum foil. Place the pie in an airtight container or freezer bag to prevent freezer burn and store it in the freezer for up to 2-3 months. Before serving, bake the pie directly from the freezer according to the recipe, adding a few extra minutes of baking time.
• For a pre-cooked pie, allow it to cool completely after baking. When cooled, wrap tightly with plastic wrap, aluminum foil, or place in an airtight container before freezing. It will keep well in the freezer for about 2-3 months. Before serving, allow it to thaw in the refrigerator overnight and reheat it in the oven at a low temperature.

Best Strawberry Rhubarb Pie Tips

1. You can use rhubarb if you do not have fresh. This will not affect the final taste of the pie.
2. It is better not to chop the strawberries too small. This is because they can break up a lot during baking.  You can just halve or quarter them.
3. Use a frozen or refrigerated pie crust to speed up the pie-making process.

Strawberry Rhubarb Pie Recipe FAQs

Is it okay to use frozen fruit?

Yes. I use frozen rhubarb. The best way to use it is to let the rhubarb thaw out on the counter for a couple of hours and then discard any of the liquid. You can get away with using it straight out of the freezer, but it will increase your baking time by as much as 20-30 minutes. This can cause the crust to get too brown on top if you don’t cover the whole thing. You can also use frozen strawberries, but they won’t work quite as well as the rhubarb. This is because the strawberries are more mushy and release more liquid when they thaw.

Do I need to cook the rhubarb before I bake it?

No, rhubarb does not need to be cooked before baking. It has plenty of time to break down in the oven to make a soft, moist, and delicious filling.

What does Strawberry Rhubarb Pie taste like?

My Strawberry Rhubarb Pie tastes sweet, tart, and deeply fruity because we minimize other flavorings like tiny amounts of ground cinnamon, lemon juice, and zest. Years of experimenting with this pie have taught me that the simplest approach really works best, letting the bright, sunny flavors of strawberries and tart rhubarb shine through.

How do I keep the bottom of my pie from getting soggy?

Using a metal or glass pie plate instead of a ceramic one is my number one recommendation for preventing a soggy pie bottom. They better transfer heat and cook the crust all the way through. But also be sure to check for cracks in your crust that would allow juice to leak through. And if you still have trouble with soggy crusts, try brushing the bottom crust with egg wash after you place it on the pie plate and before you fill it with your pie filling.