How to make the world's best rhubarb-strawberry pie! EASY and illustrated instructions!

This month's notes: January 2018: Strawberries have a very brief season; and the start in early April in the South, don't miss them: See your state's crop availability calendar for more specific dates of upcoming crops. And see our guide to local fruit and vegetable festivals, such as strawberry festivals and blueberry festivals. Organic farms are identified in green!  Also make your own ice cream - see How to make ice cream and ice cream making equipment and manuals. Have fun, eat healthier and better tasting, and save money by picking your own locally grown fruit and vegetables, and then using our easy canning and freezing directions

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How to Make Great Homemade Rhubarb-Strawberry Pie - Easily!

Click here for a PDF print version!

Want to make the best rhubarb-strawberry pie you've ever had, and don't want to spend all day in the kitchen studying overly-complicated recipes? Anyway, this rhubarb-strawberry pie is easy and tastes great.  And it doesn't matter if you're not a chef or have never made a pie before! Following these illustrated directions ANYONE can cook a perfect rhubarb-strawberry pie for any occasion! This recipe has been improved for 2009, so it's even better!

Ingredients and Equipment
(per 9 inch deep dish pie)

  • 3 Tablespoons corn starch  (in England it's called "corn flour") (arrowroot starch or mini-ball tapioca can be used in stead of the corn starch, in the same quantity)
  • 2 cups rhubarb
  • 2 cups strawberries
  • 6 Tablespoons flour
  • 1 and 1/2 cups (1.5 cups) granulated sugar (ordinary table, organic, raw or even the same amount of honey) OR
    • for those on sugar-restricted diets: 3/4 cup sugar and 3/4 cup Stevia (or if you prefer, Splenda) works in pie recipes, but not by itself.  The pie turns out heavy and with much less flavor; you can do it, if you must, but the results aren't as good).
  • 1/2 teaspoon natural vanilla extract
  • 1 teaspoon grated orange zest (fresh or dried) Just rub an orange against a fine cheese grater, to remove the thin outer layer of the peel.  Or just buy the dried grate orange peel at the grocery store.
  • 9 inch pie graham cracker crust (grocery stores sell both disposable pie pans and glass pans. Get the deep dish type! If you'd rather make your own (they are MUCH better home made) then see this page about how to make a graham cracker pie crust).

Step 1- Wash the rhubarb and strawberries

Just wash them in cold water, no soap. .


This is a good time to get the oven preheating to 425 F





Step 2 - Cut up the rhubarb and remove the strawberry hulls

peeled rhubarbRhubarb varieties differ - if the type you have has a tough outer skin, peel it off. You can tell if it is tough if it peels off easily as a thin skin.

You'll then need to remove the ends of the rhubarb - the tough part that connects to the plant (as show at left) and then dice the stalks into 1/2 inch pieces.  hulled strawberries


The strawberries only need to have the hulls removed and if they are very large, cut them in half.



Step 3 - Mix the dry ingredients

Combine the sugar, flour, corn starch, vanilla extract and grated orange zest / peel in a bowl.

  • 6 Tablespoons flour
  • 3 Tablespoons corn starch  (in England it's called "corn flour")
  • 1 and 1/2 cups (1.5 cups) granulated (ordinary table) Sugar
  • 1/2 teaspoon natural vanilla extract
  • 1 teaspoon grated orange zest rhubarb-straberry mixture

And mix them well!

Step 4 - Add the rhubarb and strawberries and mix

Add the rhubarb and strawberries to the dry mix and mix them up well.

Step 5  - Make the pie crust

Never made a graham cracker pie crust either?  Fear  not, they are really simple.  Click here for instructions about making a graham cracker pie crust. It will open in a new window, so just close the new window to return here. .






Step 6 - Pour the pie filling into the crust

That's it: take the mixture of rhubarb, strawberries, sugar, etc from step 4 and just pour it into the pie,

Step 7 - Put the pie in the oven!

Bake the pie at 425 F for 15 minutes, then turn the heat down and bake at 375 F for another 45 minutes. Let it cool to room temp then refrigerate to allow it to firm up! Or eat it warm with vanilla ice cream!


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