Strawberry Rhubarb Pie
A vibrant and fruity dessert featuring a harmonious blend of sweet strawberries and tart rhubarb, baked into a flaky crust. This pie offers a delightful balance of flavors and textures, perfect for summer gatherings or casual family dinners. Its bright, fresh taste appeals to all ages and tastes.
Ingredients
Instructions
- Cut the rhubarb into 1-inch pieces.
- Mix the strawberries, rhubarb, butter, sugar, tapioca, and salt together in a bowl.
- Let the mixture stand while preparing the pie crust.
- Bake at 425°F for 35 to 40 minutes.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the filling. If you don't have tapioca, cornstarch can be used as a substitute, but adjust the quantity to prevent the filling from becoming too runny. Be sure to let the fruit mixture sit long enough for the tapioca to absorb some of the juices for a perfect consistency.
Serving Suggestions
Serve this delightful Strawberry Rhubarb Pie warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream on the side. It pairs beautifully with Tasty Loaf for a delightful dessert spread, making it perfect for gatherings or potlucks.
Storage & Reheating
To store leftover pie, cover it with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. If you prefer to freeze it, wrap the pie tightly in plastic wrap and then aluminum foil; it can last up to 2 months. Reheat individual slices in a microwave or warm the whole pie in an oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Rhubarb Pie contains roughly 275 calories, with 1g protein, 56g carbohydrates, and 6g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber. It also contributes 3g 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 or rhubarb for this pie?
Yes, you can use frozen strawberries or rhubarb, but make sure to thaw and drain them well to avoid excess moisture in the filling. You may also need to increase the baking time slightly to ensure the pie is thoroughly cooked.
What type of pie crust works best for this recipe?
A flaky, homemade pie crust is ideal, but a store-bought crust can work just as well for convenience. Ensure the crust is pre-baked if using a thick crust, and consider a lattice top for a beautiful presentation.
How do I know when the pie is done baking?
The pie is done when the filling is bubbly and the crust is golden brown. You can also insert a knife into the filling; if it comes out clean, the pie is ready. Keep an eye on it during the last few minutes to avoid over-browning.
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).