Fresh Strawberry Rhubarb Pie

"What a wonderful combination mother nature arranged to ripen at the same time. This pie is quick and simple. Prep time does not include pie crust."
photo by Queen Dana photo by Queen Dana
photo by Queen Dana
photo by mn maggie photo by mn maggie
Ready In:
1hr 20mins
1 9inch pie




  • Line 9" pie plate with crust.
  • Pour rhubarb and strawberries into large bowl and sprinkle with orange juice; mix gently.
  • Add sugar, flour and salt and mix.
  • Pour into pie plate and dot with butter; adjust top crust, seal and vent; cover edges with narrow piece of foil.
  • Bake at 425° for 20 minutes; reduce heat to 375° and bake another 40-45 minutes until bubbling and browned.
  • Remove foil last 10 minutes to brown edges if needed.
  • Remove from oven and immediately sprinkle liberally with sugar.

Questions & Replies

Got a question? Share it with the community!


  1. I love strawberry rhubarb pie....and this recipe will be the one that I will be making forever more (not that I am unwilling to try new...I will just know that this is the "IT" recipe. Simple, in this case, is best. I love it! I like another, forgot the butter, yet added it when I had the lattice top on (that worked okay). I loved it immensely!
  2. made this pie several times now,We love it and it is simple Keep up the good work
  3. Great recipe! I used it to begin my pie making career: Made my first fruit pie with it yesterday! It turned out well, even though I forgot the butter (oops.) I'll get the hang of this soon, and this is a great pie to use to start!
  4. Absolutely delicious! I made a new pie crust recipe and I must have been having an off day (it was way too wet and mostly fell apart), but your filling saved the entire pie from being ruined! I did dice the rhubarb quite small, maybe 1/4- 1/2 inch pieces and only halved the strawberries. I will make this pie again and again. Thank you for sharing.
  5. Simply delicious! And it is simple to do.


I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
View Full Profile

Find More Recipes