Rhubarb And Strawberry Pie #recipe

It’s rhubarb season! In case you didn’t know, this delicious stalk, is a vegetable, perennial, and it grows like a weed.

fresh picked rhubarb

Growing up, we would wash and peel this vegetable, then dip in sugar and eat. Such a refreshing treat. Although I know longer dip and eat, I do love baking with it. One of the most common ways to use it, is in pie. Combine with strawberries and you have a tasty dessert. Both tart and sweet, it brings your tastebuds alive!

Today, I’d like to share my recipe for rhubarb and strawberry pie. You can use your favourite pie recipe. Or, try my moms recipe. It’s great for both sweet and savoury.  If you have left over filling, simply stew it down and serve with ice cream, whipped cream or custard. Heck, eat it all by itself! It’s that yummy!

Rhubarb Strawberry Pie

5 inch mini rhubarb strawberry pies

Rhubarb And Strawberry Pie
Prep time: 
Cook time: 
Total time: 
  • 4 nine inch pie crusts OR
  • 8 5 inch crusts for mini pies
  • 3½ cup rhubarb, chopped (fresh or frozen)
  • 2½ cup strawberries, hulled and sliced (fresh or frozen)
  • 1 cup sweetener
  • 3 Tbsp cornstarch
  • ½ tsp cinnamon
  • Juice of ½ lime
  1. combine all ingredients except for pie crusts in a large bowl
  2. stir and toss until well coated
  3. divide evenly between your pie shells (2 large or 4 small)
  4. top with remaining crusts
  5. bake at 375 for 30 - 35 minutes