The BEST Strawberry Rhubarb Pie
I have fond childhood spring and summer memories of rhubarb practically growing wild in the gardens of my parents and out neighbors. When the onslaught started, sort of like zucchini, you better be ready to use it — although rhubarb does freeze well for up to one year. This pie is what easy-breezy spring and summer desserts are all about and is as easy as mixing together all the ingredients, putting them in a pie crust, and then topping it. It looks more impressive and difficult than it actually is! I actually baked this as a mixed berry rhubarb pie, as I love the extra sweetness that blueberries lend to the filling. But you can make this a classic strawberry rhubarb pie, if desired.
Ingredients for Strawberry Rhubarb Pie
I made this strawberry rhubarb pie with tapioca, and I’ve gone into more detail about what that is in the section below. Here’s what you’ll need to make the strawberry blueberry rhubarb pie.
Refrigerated pie crusts (store bought is fine, or make from scratch) Rhubarb Strawberries Blueberries Granulated sugar Egg Quick-cooking tapioca All-purpose flour
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
What Is Tapioca Starch?
Tapioca is a gluten-free starch and you need to use a form of quick-cooking tapioca such as Minute Tapioca in order to thicken the pie filling. The nice thing about tapioca is that it’s glistening and shiny, unlike flour which can leave a cloudier and duller appearance to your finished pie.
Can Tapioca Starch Be Substituted?
I am sure that somehow you could use flour or even cornstarch as a thickener, but I haven’t tested it so can’t say for sure what quantity to use. If you substitute the tapioca, please leave a comment below letting me know what worked!
How to Prepare Rhubarb for Pie
If you’ve never worked with fresh rhubarb before, don’t be intimidated! It requires minimal prep work, and it bakes down beautifully in a pie. To prepare rhubarb for a pie, follow these instructions:
When buying the rhubarb, look for crisp stalks that are slightly thinner in diameter. Wilted stalks are past their prime, and stalks that are too thick will have a woody consistency. Thoroughly rinse the rhubarb under running water. Cut the woody ends and the very tops off of the rhubarb stalks. Dice the rhubarb into 1-inch pieces. No need to peel them first!
How to Make Strawberry Rhubarb Pie with Tapioca
As I mentioned, this berry rhubarb pie is fast and easy to make!
How to Make a Lattice Pie Crust
There are lots of tutorials and complicated videos on the internet showing how to make a lattice pie crust, but I tried to keep this basic. Look at the photo collages above and below for step-by-step visuals on how to make a lattice pie crust. Please refer to the lattice collage when making your lattice top pie crust. This is truly a case where a picture is worth a million words! Tip: Before draping and then pressing the bottom pie crust into your pie plate as well as rolling out the pie crust for the lattice top, allow the pie crust to come to room temp for about 15 minutes or it will be prone to tearing or ripping.
How to Serve Rhubarb Berry Pie
Rhubarb pie can be served warm or chilled. If you don’t allow for it to cool completely before slicing, that’s fine but expect it to have a much messier presentation. You can allow it to set at room temp or in the fridge but I recommend storing it in the fridge, for up to 5 days. It’s fabulous with a scoop of vanilla ice cream, whipped cream or whipped topping, or simply plain.
Can I Make a Homemade Pie Crust?
For this pie, I used a store bought Pillsbury refrigerated pie crust because I don’t relish making pie crust from scratch. However, if you have the time and desire to make your own homemade crust, go for it! I have an all-butter pie crust recipe that I absolutely adore.
Can I Use Frozen Rhubarb?
Yes! I made this strawberry rhubarb pie with tapioca before rhubarb is in season, usually which coincides with the late spring and early summer months in the US. Depending on your area and grocery store, frozen rhubarb can also be a seasonal item. However, I was lucky enough to find some frozen rhubarb at my grocery store. If you’re using frozen, measure out the 3 cups, then thaw it, and finally drain any excess water. For those of you lucky enough to grow fresh rhubarb or find it in your local markets, you’ll want to use the trimmed stalks that are free from blemishes that you wash thoroughly beforehand.
Can I Use Frozen Berries?
I used some fresh and some frozen strawberries, and frozen blueberries. Although you can really use any combo of fresh or frozen — blueberries or strawberries. If you’re using frozen fruit, it doesn’t have to be completely thawed. I’d say a little over halfway thawed is fine. Neither frozen strawberries nor blueberries will release an extreme amount of natural juices as they thaw so you don’t have to worry too much about draining them.
Do I Have to Add the Blueberries?
No, you don’t have to make a strawberry-blueberry rhubarb pie like I did. If desired, you can use all strawberries and keep this a classic strawberry rhubarb pie with tapioca.
Tips for the Best Rhubarb Pie
Rhubarb: Make sure never to eat rhubarb leaves as they can be toxic! Berries: The berries are very mix-and-match in this rhubarb berry pie recipe. For example, if you have only strawberries and no blueberries, or vice versa, that will be just fine. Additionally, if you have blackberries or raspberries on hand, they will also work in this recipe. Aim for two total cups of berries. Filling: Allow the fruit mixture to stand for 15 to 30 minutes before spooning it into the pie crust. This helps to allow the tapioca to start absorbing the natural juices that will be released. Baking tips: Bake the pie on a preheated baking sheet. This serves two wonderful purposes: in case of an overflow or bubbling over, the mess is contained on the baking sheet. Secondly, by placing the pie plate on an already hot sheet pan, the crust will start cooking immediately and this prevents a soggy crust.
More Strawberry Desserts:
Strawberry Rhubarb Bread – This EASY, no-mixer quick bread is full of spring and summer flavors! Sweet strawberries and tart rhubarb are used to make this delightful bread that’s topped with a buttery CRUMBLE and then GLAZED! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Fresh Strawberry Pie — This EASY strawberry pie is bursting with juicy, fresh strawberries and covered in a delicious glaze! Use a homemade flaky crust OR a refrigerated store-bought crust for this amazing pie that everyone LOVES! Crustless Strawberry Pie — FAST, super EASY, no-mixer dessert that’s perfect for summer entertaining, picnics, or potlucks!! Somewhere in between pie, cake, and blondies is what you get with this FABULOUS recipe! Take advantage of those FRESH strawberries!! Strawberry Oatmeal Bars with Crumble Topping — These buttery bars are bursting with fresh strawberries!! Just 10 minutes of prep, so EASY because the crust and crumble are one and the same, and a crowd FAVORITE every time!! Strawberry Bars — Easy, no mixer bars with a shortbread crust, one pound of fresh berries, a layer of sweet custard, and creamy whipped topping!! A perfect warm weather dessert that everyone LOVES!! Lemon Strawberry Bars — Imagine crossing lemon bars with a strawberry pie. These easy bars taste like strawberry lemonade! Sooo good!
