The perfect late Spring or early Summer pie. This recipe has a crumb top variation.

Recipe Summary

Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (205 degrees C). Line a pie pan with bottom crust.

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  • Mix together rhubarb, strawberries, orange zest, 1 1/2 cups sugar, and tapioca. Spoon into crust. Roll out second crust, and place over the filling. Seal the edges. Brush with milk, and sprinkle extra sugar on top.

  • Bake at 400 degrees F (205 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 35 minutes.

  • For a crumb topping, omit top pie crust. Combine flour, 1 cup sugar, and salt. Cut in butter or margarine until mixture is crumbly. Spoon over filling, and bake as directed above.

Nutrition Facts

689 calories; protein 5.6g; carbohydrates 109.3g; fat 27g; cholesterol 30.7mg; sodium 610.6mg. Full Nutrition
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Reviews (65)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/17/2003
I liked the recipe, but would make changes. I used the crumb topping, which was very good, but made the pie WAY too sweet. I would either cut back the sugar in the pie to 1 Cup, or cut the topping recipe sugar down some (perhaps I'll do both!) I didn't have any tapioca, so used 1/2 Cup flour instead. It worked fine. Other than being too sweet, the pie was delicious, and I will try it again. Read More
(57)

Most helpful critical review

Rating: 1 stars
06/16/2003
This is the worst rhubarb pie I have ever made. Way too much tapioca in filling turned the juice into a rubbery jello-like blob. I used frozen rhubarb and frozen strawberries. There was no tartness to the pie whatever. I will try a more traditional rhubarb recipe next time. Read More
(16)
79 Ratings
  • 5 star values: 50
  • 4 star values: 20
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
03/17/2003
I liked the recipe, but would make changes. I used the crumb topping, which was very good, but made the pie WAY too sweet. I would either cut back the sugar in the pie to 1 Cup, or cut the topping recipe sugar down some (perhaps I'll do both!) I didn't have any tapioca, so used 1/2 Cup flour instead. It worked fine. Other than being too sweet, the pie was delicious, and I will try it again. Read More
(57)
Rating: 5 stars
03/17/2003
This recipe is delightful! My husband raved about this pie and he is not a fan or rhubarb. I made it with the crumb topping but used half brown sugar and half granulated sugar and about 1/3 cup of quick oats. I also used unsalted butter. Excellent pie!!! Read More
(50)
Rating: 5 stars
05/18/2004
I searched for a while to find a great strawberry rhubarb pie recipe and this is it....it's wonderful! Read More
(33)
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Rating: 5 stars
08/29/2002
Outstanding recipe although I believe it should have been called a two pie recipe. I made it twice using frozen "deep dish" crusts and filled them both each time; the berry mixture even bubbled over both times too while cooking. If using freshly grated orange zest you may wish to decrease the amout called for as it was very stong. The second time I made it I used dried orange zest and it was perfect. With those two comments in mind this is hands down the est strawberry rhubarb recipe I have ever made or tasted. I highly recommend the optional crumb top; it sets it apart from all other recipes! Read More
(25)
Rating: 4 stars
07/02/2005
This pie was DELICIOUS and so easy to make! I had never made a pie before and one of my friends who tried it said that this was better than the Strawberry Rhubarb pie that her grandma makes! The only problem I had was overfilling my crust which was a little messy. Also some of the tapioca beads didn't cook all the way making the pie a little extra crunchy! But overall this pie was superb! Read More
(18)
Rating: 5 stars
09/02/2018
This recipe is EXCELLENT! I used this recipe for my first-ever strawberry rhubarb pie and it was a hit! It is definitely the best-tasting s-r pie I have ever tasted in my LIFE! I would say this is easy to make for someone with only a little experience in making pies. I made this with a lattice top and it looked wonderful! UPDATE 9/2/2018: over the years I've been reducing the amount of sugar I cook with. I've reduced the sugar in this recipe to 3/4 cup of sugar. The tartness of the rhubarb and strawberries really pops without so much sugar to compete with. Love love love! Read More
(18)
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Rating: 4 stars
09/14/2007
I just took these out of the oven. I decided to double the fruit and do the crumb topping. I added less sugar to the fruit and to the topping as I prefer the sweetness of the fruit to shine thru. I also cooked them about 10 minutes longer and they still were not very brown so I upped the temp. back to 205 for 5 minutes. I also used a sourcream dough recipe from Canadian Living. As they sit right now they look runny oh yeah I used 6 TBS. flout instead of tapioca(didn't have any)....not sure if that's why?? Can't wait to cut into one they smell horribly good;) They thickened upon cooling and yep they were horribly good. The orange zest was a good touch also put a pinch of nutmeg in topping. Read More
(17)
Rating: 1 stars
06/16/2003
This is the worst rhubarb pie I have ever made. Way too much tapioca in filling turned the juice into a rubbery jello-like blob. I used frozen rhubarb and frozen strawberries. There was no tartness to the pie whatever. I will try a more traditional rhubarb recipe next time. Read More
(16)
Rating: 4 stars
11/11/2002
Quite a tasty filling. I made it with a traditional crust however. As others have noted this recipe will yield enough for two pies. Read More
(15)
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