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Rhubarb Strawberry Pie

This strawberry rhubarb pie with frozen fruit recipe has become a favorite with us. My husband never liked rhubarb until he tasted this pie...now he asks me to make it often! — Sandy Brown, Lake Worth, Florida
  • Total Time
    Prep: 15 min. + standing Bake: 40 min. + cooling
  • Makes
    8 servings

Ingredients

  • 3/4 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 3 cups sliced fresh or frozen rhubarb (1/4-inch pieces)
  • 3 cups sliced fresh or frozen strawberries, thawed
  • 1/3 cup orange juice
  • 4-1/2 teaspoons orange marmalade, optional
  • 1/4 teaspoon grated orange zest
  • Dough for double-crust pie

Directions

  • Preheat oven to 400°. In a large bowl, combine sugar and tapioca. Add fruit; toss to coat. Gently stir in the juice, marmalade if desired and orange zest. Let stand for 15 minutes.
  • On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to 9-in. deep-dish pie plate. Trim even with edge. Fill with fruit filling. Roll out remaining crust; make a lattice crust. Trim, seal and flute edges. Cover edges with foil.
    Bake until filling is bubbly and rhubarb is tender, 40-50 minutes. Remove foil. Cool on a wire rack. Store in the refrigerator.
Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts
1 piece: 470 calories, 23g fat (14g saturated fat), 60mg cholesterol, 312mg sodium, 62g carbohydrate (24g sugars, 3g fiber), 5g protein.

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