I grew up with two large rhubarb plants growing in our backyard garden in Colorado. These plants were amazing and resilient to the cold winter months or our lack of watering during the rest of the year. Somehow, these rhubarb plants just grew no matter we did, and I unfortunately did not take advantage of this abundance of rhubarb.
Now, that I live in Arizona, and we learned that we couldn't keep a rhubarb plant alive for long enough to produce edible fruit. The summer months are brutal and you have to keep rhubarb going for 2 years before you can enjoy it. Therefore, I have to buy rhubarb now; it's a sad story b/c it is not always available.
However, every time I see rhubarb at the grocery store I buy a few stalks, chop them up, and freeze them. Then when I really want to surprise my husband I pull out the rhubarb and make his absolute favorite pie ever.
Strawberry Rhubarb Pie is pretty much the best pie flavor ever. This homemade, from scratch version, is the best of the best. No joke.
This recipe was passed on to me from my Gma, who was honestly the absolute best pie maker known to mankind. Seriously, this is no exaggeration. I am fully aware that every kid thinks their grandma is the best, but mine really was.
You will definitely want to pin, share, bookmark, print, and/or save this recipe for the next time you can get your hands on some rhubarb. It's amazing!
Use this super simple from scratch pie crust recipe, or buy a crust from the store to make this strawberry rhubarb deliciousness.
Strawberry Rhubarb Pie
Recipe: Alohamora slightly adapted from GmaJ
Active Time: 40 minutes
Inactive Time: 40 minutes + cooling time
Servings: 1 9-10 inch pie
4 c. rhubarb, cut in 1/2 in slices
1 c. sugar
2 c. strawberries, diced
1/4 tsp salt
3 Tbsp tapioca
1/2 Tbsp water
1 two-crust pie crust
- Preheat oven to 425 degrees.
- In a medium bowl mix the top six (all of the ingredients except the crust) ingredients together. You can use frozen or fresh strawberries, but if you use frozen strawberries with sugar you will not need as much sugar. If you strawberries and/or rhubarb is frozen you will use a little less water.
- Let the pie filling sit while you make the crust. I think this crust is so so easy to make, but you can use any crust recipe you prefer.
- Prepare your pie pan, and lay the uncooked bottom pie crust layer on the bottom of the pie. I prefer to use a deep dish pie pan.
- Pour the filling into the prepared pie pan.
- Lay your top crust layer on top of the pie, seal the edges, and vent the top crust with a sharp knife in whatever design you desire.
- Bake your pie at 425 degrees for 30-40 minutes. For the majority of the baking time I like to use one of these cheap crust protectors; they are awesome!
- Let the pie cool until you are ready to serve. The pie tastes delicious cold, like my husband prefers, or warm for dessert or even breakfast. :)
- Store leftovers on the counter or in the fridge covered.
Happy Amazingly Delicious Homemade Strawberry Rhubarb Pie eating!