Our Favorite Strawberry Rhubarb Pie

Recipe by Trisha W
READY IN: 1hr 2mins


  • 1
    pie dough (top and bottom crust)
  • 12
    cup water
  • 1
    lb rhubarb, cut stalks into 1/2-inch pieces (frozen works well)
  • 34
    cup sugar
  • 2
    tablespoons almond liqueur
  • 5
    tablespoons cornstarch
  • 2
    pints strawberries, quartered (frozen works well)
  • 1
    egg yolk (mixed with 2T of water)


  • Preheat oven to 375 degrees.
  • Comine the water and sugar in a saucepan (large enough to later add the rhubarb,) and simmer the syrup over low heat for 2-3 minutes.
  • Add the rhubarb pieces.
  • Cook the syrup and rhubarb for 5 minutes.
  • Remove from heat and allow to steep for 20 minutes.
  • Strain out the rhubarb and set aside.
  • Mix the almond liqueur with the cornstarch (add a few drops of water if necessary to remove all lumps) and stir into the cooled syrup which is now a rhubarb color. (If you want it more red add a couple drops of red food coloring.).
  • Place the mixture back on the stove and cook the syrup till thick, about 5-6 minutes.
  • Return the rhubarb to the syrup, add the strawberries and stir to combine.
  • Remove from heat and cool completely for 1 hour.
  • Pour the fruit filling into the pie dish lined with the bottom crust. You can do a plain or lattice crust top.
  • Brush top with egg wash water mix.
  • Bake for 45 minutes. Allow to cool at least 1 hour before serving. This is great served with ice cream.