This classic Strawberry Rhubarb Pie recipe highlights the magical balance of sweet and tart flavors, all baked in a flaky, buttery pie crust.

A baked and sliced strawberry rhubarb pie in a pie tin, with bits of the strawberry rhubarb filling leaking out.

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The first pie I ever remember baking was a Strawberry Rhubarb Pie. The recipe came from a Bon Appetit magazine, I was a new baker without much rhubarb baking experience (or any?) and had in my possession the most perfect strawberries picked up at the farmers market. I don't want to get all over-the-top-nostalgic on you, but baking and eating that pie was a transcendant moment for this eventual professional pie maker.

Since then, I try to make at least one Strawberry Rhubarb Pie (or crisp) a year for myself, especially during that magical period here in Boston when the end of rhubarb season overlaps with the start of local strawberry season. That flavor combination, with tart, almost floral rhubarb paired with perfectly sweet strawberries, actually creates an entirely new flavor, which makes it one of the best pies ever.

A slice of prepared strawberry rhubarb pie with a scoop of ice cream on top.

This recipe was one of the very first recipes I published on this website, back in 2018, and it felt like the perfect time to give it a little update. What’s different from the original version is that I removed the inclusion of ground ginger, not because I didn’t like it, but because I really wanted the strawberry rhubarb flavor to be the clear star here. As always, if you’d like the original recipe, feel free to reach out, I keep all versions and would be happy to share it. But I truly believe this version is the very best of what a Strawberry Rhubarb Pie should be. Let me tell you how to make it!

Let's Talk About Rhubarb!

Rhubarb is a very seasonal product (mostly available in May and early June). It’s technically a vegetable, but almost always treated like a fruit. The flavor is slightly floral and very tart so it is usually balanced with a lot of sugar and that is why it’s so often paired with sweet fruits like strawberries. When cooked, it breaks down into a soft, jammy texture, which makes it perfect for crisps, pies, and compotes.

Rhubarb stalks can range in color from green to pink to deep ruby red. They share some similarities with celery, having long fibrous stalks and large, leafy green tops. Those leaves are toxic though (to people and our animals), so take care to remove and discard them. Available locally in the North East, the best place to buy rhubarb is a farmer's market, as this will be the best quality. If you are purchasing it in a grocery store, look for rhubarb that is very firm and dry without any bruising.

Working with Quick-Cooking Tapioca

The best type of thickener for this pie is quick cooking tapioca. Both the strawberries and rhubarb have a lot of juice and quick cooking tapioca will thicken up the liquid the correct amount without leaving the filling cloudy or gumming it up too much.

Tips for Working with Quick Cooking Tapioca

Make sure the let the tapioca granules sit with the juices of the rhubarb and strawberry to let them hydrate! Stir up your filling a few times while it is sitting to make sure all of the granules are evenly hydrated.
A wide open lattice isn't a good idea for this pie. Exposed tapioca granules can harden from the heat, so make sure if you are doing a lattice or other decorative pie design that you aren't leaving too many exposed spaces.
Like most thickeners, quick-cooking tapioca reaches its full thickening power once the pie has completely cooled. If you serve it even slightly warm, the filling will be runny. Let the pie cool fully if you want the cleanest, prettiest slice. If you want to enjoy it warm, it can always be gently heated back up after the filling has thickened.
Do not use tapioca pearls in exchange for quick cooking tapioca.

How to Make It

To let the sweet and tart combination of strawberry and rhubarb shine, very little is added to the rest of the recipe. Just a touch of orange zest and juice smooths the sharp edge of the rhubarb. A bit of white sugar balances the tartness, and a few small knobs of butter dot the top of the filling before baking to make it feel a little more luxe.

Here is a quick visual overview of the steps needed to make this recipe. If you are looking for the full recipe, keep scrolling!

Strawberry rhubarb pie filling ingredients in a bowl.

Step 1: In a large bowl, combine the strawberries, rhubarb, sugar, tapioca, orange zest, orange juice, and salt.

Strawberries and rhubarb cut up in a bowl with ingredients to make pie filling.

Step 2: Let the mixture sit until the sugar has dissolved and the tapioca is hydrated (it will start to look more transparent).

Strawberry rhubarb pie filling inside a pastry lined pie tin waiting for the top pastry.

Step 3: Add the fruit filling and all the juices to the prepared pastry-lined pie dish. Dot the filling with cold bits of butter.

Weaving a lattice on a strawberry rhubarb pie.

Step 4: Top the pie with a tight lattice or a full pastry, with a few vent holes.

A lattice on top of an unbaked strawberry rhubarb pie.

Step 5: Brush the top crust with an egg wash and sprinkle with turbinado sugar, if desired.

A baked strawberry rhubarb pie cooling on a pie rack.

Step 6: Bake until until the crust is golden and the filling is bubbling. The middle temperature should reach 200ºF.

How to Tell When It's Done

A baked lattice topped strawberry rhubarb pie.

There are a few ways to tell when the Strawberry Rhubarb Pie is done.

The most foolproof way to ensure your pie is baked properly is to use an instant-read thermometer. I always use one to check the temperature of each and every pie that I bake. You want the internal temperature to be above 200ºF for a peach pie.
The first is by visual: look for the pastry to be golden and the pie to be puffed up nearly all the way through. It puffs up because the fruit has reached the temperature needed for it to "boil." As it cools, it will deflate.
Look for the filling to be bubbling from the middle of the pie. The bubbling doesn't need to be rapid; look for at least one bubble in the center while checking the pie.

A slice of strawberry rhubarb pie on a plate.

More Strawberry Recipes

I am so honored when you make a recipe from Everyday Pie! If you make this Strawberry Rhubarb Pie recipe, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe outside of what is covered in the article, please comment below and I'll respond as soon as I'm able.

Full Recipe

Classic Strawberry Rhubarb Pie

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5 from 5 reviews

This Strawberry Rhubarb Pie is the best dessert to make in the magical period of time in late spring when rhubarb season overlaps with strawberry season. This pie is perfectly balanced with sweetness from the strawberries, tartness from the rhubarb, and subtle citrus nuance from an orange.

Author: Kelli Avila
Prep Time: 00:30
Cook Time: 01:00
Total Time: 1:30 plus chilling time
Yield: 8-10 slices
Category: Fruit Pie
Method: Bake

Ingredients

1 batch butter pie dough (double crust)
3-4 cups (453 grams) quartered strawberries
3-½ cups (450 grams) ½-pieces chopped rhubarb
¾ cup (100 grams) granulated sugar
3 tablespoons quick-cooking tapioca pearls
2 teaspoons orange zest
2 tablespoons (30 grams) orange juice
¼ coarse kosher salt (see note)
2 tablespoons unsalted butter, cut into 8 pieces and chilled
Egg wash (optional)
Turbinado sugar, for garnish (optional)

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Instructions

Prepare the pie dough, preferably 1 day ahead.
In a large bowl, combine the strawberries, rhubarb, sugar, tapioca, orange zest, orange juice, and salt. Let the mixture sit until the sugar has dissolved and the tapioca is hydrated (it will start to look more transparent).
Preheat the oven to 425°F and place oven racks in the upper-middle and lower-middle parts of
the oven.
Roll out the two disks of pie dough to 11-inch circles. Fit one pastry round into a 9-inch pie plate, making sure to press the pastry into the sides and the bottom. Add the filling and press down gently to eliminate any gaps between the pieces of fruit. Scatter the chilled butter pieces on top of the filling.
Top the pie with the remaining pastry round with a few slits or small shapes stamped out of it, or shape the top pastry into a tight lattice. Crimp the edges of the top and bottom crusts together as desired.
Brush the top crust with an egg wash and sprinkle with turbinado sugar, if desired.
Bake the pie in the preheated oven on the lower-middle rack for 25 minutes.
Lower the oven temperature to 400ºF. If the crust is browning, cover the outer edges with aluminum foil, leaving the middle of the crust exposed. Bake for another 25 minutes.
Move the pie to the upper-middle rack and bake until the crust is golden and the filling is bubbling, another 10 to 15 minutes.
Transfer to a wire rack to cool. Let the pie cool for at least 1 hour, and preferably about 6 hours to let the filling set. Slice and serve.

Notes

To prepare rhubarb: trim off any dried-out bits from the bottom of the stalks and cut away the leafy green tops (they’re not edible). Wash the stalks well, then slice them just like you would celery—into ¼- to ½-inch pieces. Make sure to wash and dry your strawberries and rhubarb well before prepping them and measuring the amount of cut pieces that you need.

Strawberries can vary quite a bit in sweetness, so it’s a good idea to taste them before mixing the filling. If they’re especially sweet and you like a more balanced dessert, you can reduce the sugar in the filling by ¼ to ½ cup. This recipe was developed using mildly sweet strawberries. Once they’re washed and hulled, cut them in halves or quarters, depending on their size.

You can substitute the quick cooking tapioca with ¼ cup cornstarch or flour.

Store the pie covered, at room temperature for 1 day, and after that store in the refrigerator.

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