Ingredients

How to make it

  • Preheat oven to 425
  • Line a 9" pie dish with one crust.
  • In a small bowl mix the dry ingredients; flour, sugar, and orange zest.
  • In a large bowl mix the fruits. Stir in the dry mixture.
  • Turn this mixture into the pie dish.
  • Dot over the fruit with the butter.
  • Top with the second crust. Flute the edge and cut a vent at the center.
  • Bake for 45 minutes. You may want to place the pie dish on a lined baking sheet - it sometimes spills over with pretty red juices.
  • When ready to serve - add some whipped cream or ice cream and enjoy.

Reviews & Comments 11

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    " It was excellent "
    perlandra ate it and said...
    I just made this today. A neighbor had given me 8 cups of rhubarb. The strawberries are wonderful right now so I picked some more up and made two pies. The 2nd pie had a tad more strawberries than rhubarb, but it looks so good!

    I had hoped to save the rhubarb until Wednesday night, but decided I'd best use it up while it's not dried out. Can't wait to try it tonight! I also took a picture of it. I wondered if I was stepping on toes when uploading a picture of someone's recipe. If no one objects, I'll upload it. Should have asked that before when I uploaded a couple of others.

    Nanc

    PS I also added about 1/4 tsp cinnamon to the dry ingredients and sprinkled sugar and cinnamon on top.
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  • vivian 7 years ago
    must try your strawberry/rhubarb pie love both fruits (though think rhubarb is a vegetable) it sounds deli-sh!! :-)
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  • verondear 7 years ago
    I love strawberry rubbarb pie. I just made one a few days ago , it turned out to be too watery for my taste.

    Strawberries have been on sale for the last few weeks. Next time I'll try your recipe.
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  • borinda 7 years ago
    My best advice for shopping for rhubarb is to think of celery. You want it firm rather than limp. The color is a vivid pink-ish red. If the color is bland and it's limp ask where the fresh supply is hiding! It is really no biggie to handle, either. Just rinse it and rub it to get rid of field dirt and you're set. In the pie's recipe I treat it like celery to dice it up. I hope the celery analogies work for you. Please let me know if you need more help.
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  • unswissmiss 7 years ago
    Love strawberry-rhubarb pie, but I've never cooked with rhubarb before. Silly question, but how do I select the stuff, and is there anything I should know about preparing it?
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  • debra47 7 years ago
    Just saw rhubarb at a green grocers yesterday and thought to myself I should get some while it is in season. I think this recipe needs to be made. :)
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  • borinda 7 years ago
    I imagine so but I've never tried to do so. I've always baked it like this. My ovens have illumination while operating and I just keep an eye on it. FYI - do you have one of those pie shell edge protectors? They fit over the rim with the entire center exposed but protect the crust's flute from burning. I use mine just about always and that may make you more comfortable to use one, too.
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  • oanababy 7 years ago
    Can you bake it at a lower heat setting, for longer? I'm afraid of burning it.
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  • magpieno6 7 years ago
    i just love Rhubarb Pie and I love Strawberries also. I havĀ“never thought before of putting them together but I amm sure it will be lovely. thank you my friend
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  • borinda 7 years ago
    What a lovely message! Thank you so much.
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  • donnaja1231 7 years ago
    I love strawberry-rhubarb pie!
    Your such a friend!
    Donna A.
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