Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
Labor Day
More Recipes Like This
Strawberry Rhubarb Pie III
Strawberry Rhubarb Cream Pie
Strawberry Rhubarb Pie
Old Fashioned Strawberry Pie
Big Guy Strawberry Pie
MORE
Top Related Articles
Rhubarb: The Pie Plant
Strawberries Forever
Can you Bake a Cherry Pie?
Making a Lattice-Top Pie Crust
Making Apple Pie Filling
Rhubarb: First Fruits of Spring
Making a Pie Crust, Step by Step
Making Fancy Pie Crust Toppers
Crumb-Topped Pie (Video)
Pie Troubleshooting Guide
Related Collections
Rhubarb Pie
Strawberry Pie
Easter Desserts
Fresh Rhubarb
Fresh Strawberries
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
Comparison Shop
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Rhubarb and Strawberry Pie
SUBMITTED BY:
Terri
PHOTO BY:
Vtek
"A delicious tart and sweet combination. Nothing tastes better with vanilla ice cream. Fresh or frozen rhubarb may be used."
RECIPE RATING:
Read Reviews
(156)
Review/Rate This Recipe
Original recipe yield 1 pie
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup white sugar
1/2 cup all-purpose flour
1 pound fresh rhubarb, chopped
2 pints fresh strawberries
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Jul. 11, 2007 by
Alessandra
X
Full Review
Alessandra
Jul. 11, 2007
This is a very simple and very yummy recipe. For those who found the pie too runny but don't want to go through the hassle of pre-cooking the rhubarb, try using a lattice top instead of the double crust called for in the recipe. It lets alot of the moisture out. Also, be sure to let the filling sit the whole 30 min before pouring into crust, and let the pie sit in the oven 15-20 min after baking (oven should be turned OFF) to let the excess fluids thicken. If you do all of those steps, the pie won't be runny, nor will it taste floury.
Was this review helpful?
[
YES
]
36 users found this review helpful
This is a very simple and very yummy recipe. For those who found the pie too runny but don't...
MORE
MORE
Reviewed on May 9, 2007 by
Jennifer
X
Full Review
Jennifer
May 9, 2007
I've made this pie twice, first as written & the second time I made some changes. Using flour, the pie was runny & tasted like flour. So, the second time, I put the rhubarb in a large pot, added the sugar & 1/4 to 1/2 cup of water with 2 Tablespoons of corn starch dissolved in the water. I cooked it until it thickened. I removed the pot from the stove & added the raw strawberries. I poured the mixture into the crust & dotted with butter. It turned out much better with the cornstarch. Not too much liquid & no flour taste. Also, I just brush the top crust with milk & sprinkle with some sugar & nutmeg.
Was this review helpful?
[
YES
]
28 users found this review helpful
I've made this pie twice, first as written & the second time I made some changes. Using flour,...
MORE
MORE
Reviewed on Jun. 25, 2006 by
Mochinda
X
Full Review
Mochinda
Jun. 25, 2006
This has the perfect proportion of sugar and flour! I used about 3 cups each of strawberries and chopped rhubarb. I put foil on the edges of the crust, baked at 425 for 15 min. , took off the foil, turned it down to 375 for 45 more min. With pies like this, you cannot just cut into them fresh from the oven, or they run all over the place. I made this at 9 at night, then cut into it the next day in the afternoon, no runniness at all. Yum!
Was this review helpful?
[
YES
]
22 users found this review helpful
This has the perfect proportion of sugar and flour! I used about 3 cups each of strawberries...
MORE
MORE
Reviewed on Jul. 18, 2003 by RRRANCH
X
Full Review
RRRANCH
Jul. 18, 2003
This could be a great recipe if you would have mention that one should cook the rhubarb 1st .........when the pie was done in the oven the rhubarb was not cooked and the pie was very sour that it needs more sugar.....I will try making this pie again in the future but with cooked rhubard and more sugar.......thank you for sharing this recipe with us...
Was this review helpful?
[
YES
]
16 users found this review helpful
This could be a great recipe if you would have mention that one should cook the rhubarb 1st...
MORE
MORE
Reviewed on Jun. 24, 2007 by
Susan
X
Full Review
Susan
Jun. 24, 2007
This was amazing! I went strawberry picking yesturday and made the pie today along with local fresh rhubarb. i changed the recipe by using 3 cups each of strawberries and rhubarb. i didn't use the flour but instead (as previously mentioned) mixed 1/4 cup of water with 2 tablespoons of cornstarch and let it sit with the berries, rhubarb and sugar for 30 minutes. i also baked the pie for 15 minutes at 425 and then 40 minutes at 375. we let the pie cool for about 3-4 hours and it's not runny at all!! this was so good that i'm making 2 more of these pies to give to my family and neighbor! also just a note - you don't need to cook the rhubarb before hand - you need to make sure it's chopped up (about 1/4 inch) and also if you notice the skin is a little tough, peel it a little bit. thanks so much for a recipe that i'll definitely use again and again!!
Was this review helpful?
[
YES
]
14 users found this review helpful
This was amazing! I went strawberry picking yesturday and made the pie today along with local...
MORE
MORE
Reviewed on Jul. 18, 2003 by
MISTY H
X
Full Review
MISTY H
Jul. 18, 2003
I added a cup of water to the rhubarb, strawberrys and sugar and cooked it on top the stove until the rhubarb was cooked up then put it in the pie shell. It was wonderful!! Just dont forget to put foil under your pie tin so it doesnt drip on the oven.
Was this review helpful?
[
YES
]
10 users found this review helpful
I added a cup of water to the rhubarb, strawberrys and sugar and cooked it on top the stove...
MORE
MORE
Reviewed on May 23, 2005 by
MTPURSE
X
Full Review
MTPURSE
May 23, 2005
Just like several reviewers, I too had a very runny pie. I baked according to directions, the top was golden and looked perfect, but sooooo runny. What I discovered though, was upon reheating in the microwave it seemed to firm up and was just the way it should be. Delicious, warm, and covered with French vanilla ice cream. Not a total loss, but next time I will bake longer with the crust protected with aluminum foil.
Was this review helpful?
[
YES
]
9 users found this review helpful
Just like several reviewers, I too had a very runny pie. I baked according to directions, the...
MORE
MORE
Reviewed on Jun. 10, 2005 by XMASTERBAKERX
X
Full Review
XMASTERBAKERX
Jun. 10, 2005
strawberry rhubarb pie is supposed to be runny--it is an all fruit filling. What I found out however,is that if you wait 1 day after baking the pie, the juice inside seems to thicken a little bit. You could also use some tapioca to thicken the filling, but this only takes away from the natural flavor of the fruit filling. Using a little bit more flour or substituting flour for cornstarch also makes the filling a bit thicker.
Was this review helpful?
[
YES
]
8 users found this review helpful
strawberry rhubarb pie is supposed to be runny--it is an all fruit filling. What I found out...
MORE
MORE
Reviewed on Apr. 22, 2004 by Ash
X
Full Review
Ash
Apr. 22, 2004
This pie was really good. I've made many rhubarb pies and I've never soaked or cooked the rhubarb prior to putting it in. Either those of you who have the "crunchy rhubarb" problem have extremely tough rhubarb, or you're cutting it into chunks that are too big. I cut mine approx. 1/4" in width. I also agree with another person that this pie is a bit too sweet. Perhaps our rhubarb is not as bitter as others. It's all in the rhubarb I guess!
Was this review helpful?
[
YES
]
8 users found this review helpful
This pie was really good. I've made many rhubarb pies and I've never soaked or cooked the...
MORE
MORE
Reviewed on Jul. 18, 2003 by
XXNiffer666XX
X
Full Review
XXNiffer666XX
Jul. 18, 2003
Excellent combination of such a tart vegetable and sweet fruit. The key is letting the rhubarb and strawberry mixture "marinate" in the sugar, to bring out some flavor. My guests raved, and I will definitely make it again.
Was this review helpful?
[
YES
]