Fresh Strawberry-Rhubarb Pie
A vibrant strawberry-rhubarb pie featuring sweet strawberries and tart rhubarb, topped with whipped cream; perfect for spring gatherings and dessert lovers seeking fresh, fruity flavors.
Ingredients
Instructions
- Mix together sugar and cornstarch in a large saucepan.
- Stir in water and add rhubarb.
- Cook mixture over medium-high heat, stirring occasionally, until rhubarb is tender and mixture is thickened and bubbly.
- Boil for 1 minute.
- Remove from heat; stir in strawberry gelatin until dissolved.
- Refrigerate, stirring often, until mixture mounds when dropped from spoon.
- Stir in strawberries.
- Pour filling into unbaked pie shell.
- Chill until set, then serve topped with whipped cream.
Tips & Substitutions
For a sweeter pie, consider increasing the sugar to 1 1/4 cups. If fresh rhubarb is unavailable, you can use frozen rhubarb, just ensure it's thawed and drained. For a twist, try adding a teaspoon of vanilla extract to the filling. This recipe can also be adapted to incorporate blueberries or raspberries for a mixed berry pie.
Serving Suggestions
Serve the pie chilled, topped with a generous dollop of whipped cream made by whipping the heavy cream with powdered sugar until soft peaks form. This pie pairs beautifully with a light Green Salad With Mandarin Oranges for a refreshing contrast, or alongside a scoop of vanilla ice cream for an indulgent treat.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, place slices in the microwave for 15-20 seconds or enjoy cold. The flavors often deepen after a day, making it even more delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Strawberry-Rhubarb Pie contains roughly 617 calories, with 4g protein, 140g carbohydrates, and 4g fat. It is a good source of dietary fiber (15% of the Daily Value) and vitamin C (14% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure they are thawed and drained of excess liquid to prevent a watery filling. Fresh strawberries provide a firmer texture, but frozen will work in a pinch.
How can I make this pie gluten-free?
To make the pie gluten-free, simply use a gluten-free pie crust available at most grocery stores. Ensure that your other ingredients, like cornstarch and gelatin, are also gluten-free.
What can I do if my filling is too runny?
If your filling is too runny, you can cook it a bit longer on the stove to thicken it up. Adding a little more cornstarch mixed with water can also help achieve the desired consistency before cooling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).