Strawberry Rhubarb Pie

Strawberry rhubarb pie is a little sweet, a little tart, and completely nostalgic—but this version leans into what makes it… The post Strawberry Rhubarb Pie appeared first on Recipe Girl®.

Food & Nutritions Jun 3, 2026 0 4 Add to Reading List

Strawberry rhubarb pie is a little sweet, a little tart, and completely nostalgic—but this version leans into what makes it really good: a balanced filling, a flaky crust and just enough citrus to brighten everything up.

If you’ve ever had a strawberry rhubarb pie that was too runny… or too sweet… this one fixes that.

If you love classic fruit pies like this one, you may also like to try our recipes for ginger pear pie, raspberry blueberry pie and maple apple pie.

slice of strawberry rhubarb pie on a plate

Why This is the best Strawberry Rhubarb Pie Recipe

Strawberries and rhubarb are a classic pairing—but they need the right balance.

This recipe gets it right:

• Sweet strawberries to soften the tartness
• Tangy rhubarb for that signature flavor
• Just enough sugar (not overly sweet)
• Cornstarch to create a thick, sliceable filling
• A hint of orange zest to brighten everything

The result is a pie that tastes fresh, vibrant and not too heavy. It’s best served warm or at room temperature with vanilla ice cream or a dollop of whipped cream.

ingredients displayed for making strawberry rhubarb pie

The Flavor (This Is What Makes It Special)

This easy fruit pie recipe isn’t just sweet—it’s layered.

You get:

• Juicy strawberry flavor (like our fresh strawberry pie)
• That signature rhubarb tang
• A subtle citrus note from the orange zest
• Warm vanilla in the background

Fresh vs. Frozen Fruit

Both work well here.

Fresh fruit will have the best texture and the brightest flavor.

Frozen fruit is convenient, and it works great—just don’t thaw before using. Toss it straight into the sugar mixture.

four photos showing how to make strawberry rhubarb pie

The Texture (No Runny Filling Here)

One of the biggest issues with fruit pies is a filling that doesn’t set.

This rhubarb pie with strawberries bakes up:

✔ Thick and jammy (but not stiff)
✔ Sliceable once cooled
✔ Juicy without being watery

The cornstarch + proper bake time make all the difference.

Delicious homemade strawberry rhubarb pie with golden crust and fresh fruit filling. Perfect dessert.

Tips for the Best Homemade Strawberry Rhubarb Pie

Cut fruit evenly– it helps everything cook at the same rate.
Don’t skip the orange zest– it subtly enhances both fruits.
Use a pie shield or foil– it prevents the crust edges from over-browning.
Bake until bubbling– this ensures the filling thickens properly.

spatula picking up slice of strawberry rhubarb pie

How to Know When It’s Done

Look for a golden brown crust, filling bubbling through the vents and slight thickening around the edges. If it’s not bubbling, it’s not ready yet.

Let It Cool (This Matters!)

It’s tempting to cut into it right away—but give it time.

Cooling allows the filling to set (a minimum of 2 to 3 hours is ideal). You’ll get cleaner slices. And the flavor has time to develop.

strawberry rhubarb pie with big slice taken out of it

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