Home Dishes & Beverages Pies Strawberry Pies

Rhubarb Strawberry Pie

Name: Rhubarb Strawberry Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 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

Add a Review

Contest Winner

Test Kitchen Approved

Total Time

Prep: 15 min. + standing Bake: 40 min. + cooling

Makes

8 servings

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

Rhubarb Strawberry Pie Recipe photo by Taste of Home

Next Recipe

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 of dough to a 1/8-in.-thick circle; transfer to 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate. Add filling.
Roll remaining dough to a 1/8-in.-thick circle; cut into 1/4-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely 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.

Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Dough for double-crust pie

Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 470 calories, 23g fat (14g saturated fat), 60mg cholesterol, 312mg sodium, 62g carbohydrate (24g sugars, 3g fiber), 5g protein.

Rhubarb Strawberry Pie

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home