Strawberry Rhubarb Pie

Summer desserts. Ice creams, italian ices, and pies. These are the staples of anyone’s home during the hot summer months. I’ve never been one to make pies, having made my first homemade pumpkin pie last year for Thanksgiving. My husband, however, loves pie. He’s mentioned a few times that he would love a Strawberry Rhubarb Pie, having only had it once in his life (but remembering that it was delicious). So, I set off on this new challenge.

Strawberry Rhubarb Pie

I have never had rhubarb. I honestly didn’t even know what rhubarb was until I chopped it up yesterday to put into my pie filling. After manipulating it and tasting it, I found it to be a very sour, very tasty version of celery (even though they are in entirely different food families).

Not to my knowledge, yesterday happened to be National Strawberry Rhubarb Pie day! A fitting day to make this dessert for my husband.

I chose to use fresh, organic strawberries and fresh rhubarb from our local grocery store, Caraluzzi’s. If you are making this pie outside of the summer months, frozen strawberries and rhubarb will work just fine. I also chose this time to use premade Pillsbury Pie Crust. Being a newbie to pies, I didn’t want to start off failing at pie crust AND filling.


I didn’t know what to expect when tasting this pie. Strawberries, as everyone knows, are sweet with a hint of tartness, but I have never tasted rhubarb before. Raw rhubarb isn’t necessarily something that one would chow down on, but I found the tartness and the fiber feel of it to be rather enjoyable.

After combining the strawberries and the rhubarb with sugar, water, and cornstarch, it became a very red, very sweet and sour filling that I could have eaten right out of the saucepan.

Downloadable Recipe

Reviews from the Husband

Overall, the pie was absolutely delicious. We gave it 5 stars, not because we were biased (even though we are), but because the sweetness from the sugar balanced out the tartness of the fruits and vegetables so well. We scooped some Ben and Jerry’s Vanilla Ice Cream on the side and served the pie a bit warm.

The pie filling was a tad watery, so next time we make it me might wring out the moisture of the rhubarb and strawberries in a cheese cloth. This will allow the filling to retain it’s shape and thickness from the cornstarch and sugar without leaving the pie with a soggy bottom.

10/10 will DEFINITELY make again! Have fun making this wonderful, summer pie!

Rating: 5 out of 5.