298 comments
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 (optional)
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 degrees 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 degrees F for 20 minutes, reduce heat to 350 degrees 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.
Submitted by Virginia from Michigan
by PEYOTECOYOTE
February 16, 2013
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by BOOBEAT1984
June 15, 2012
by SCHEEPY
April 04, 2012
by FAMJR
April 04, 2012
by ELIZABETHASQUINI
April 03, 2012
This was always my all-time favorite, since I was a very small child.
by DOTQ1
April 03, 2012
Growing up, we had rhubarb growing in the yard and I hated it, thought it was down right nasty....BUT, when I 1st tasted a rhubarb/strawberry pie, thought I'd died and gone to heaven.....Couldn't believe how good it was....This is a keeper......
by RUTHIE37
April 03, 2012
one of my favorite pies..now to find someone to make it for me..lol ty for sharing this good recipe
by JERRYHIGG
April 03, 2012
by TLCROCKETT
April 03, 2012
I've never had it but we have rhubarb that someone else planted. I need to try something with it!
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