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Recipe: Strawberry Rhubarb Pie

Serves: 5
Source: Simply Recipes


3 cups rhubarb stalks cut into 1/2 inch pieces


1 cup strawberries, stemmed and sliced


1 cup sugar


3 Tablespoons of quick cooking tapioca


1/4 teaspoon of salt


1 teaspoon of grated orange peel


Unbaked pastry for two-crust 9 inch pie


(If making a 10 inch pie, or just want more filling, use 4.5 cups of rhubarb, 1.5 cups strawberries, and 1 1/4 cup of sugar)


1 Preheat oven to 400°F. Mix the rhubarb and the strawberries with the sugar, tapioca, salt, and orange rind. Let sit for 10 minutes.

2 Turn into a pastry lined pan. Top with the pastry, trim the edge, and crimp the top and bottom edges together. Cut slits in the top for the steam to escape.

3 Bake at 400°F for 20 minutes, reduce heat to 350°F, and bake an additional 30-40 minutes longer (40 to 50 minutes longer if doing a 10-inch pie). Cool on a rack.


Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.

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