Nothing says summer quite like a homemade Strawberry Rhubarb Pie. With its sweet strawberries, tart rhubarb, and flaky golden crust, this classic pie is the perfect balance of flavors. Whether you’re serving it at a family gathering, holiday celebration, potluck, or backyard barbecue, this old-fashioned dessert is always a crowd favorite.
The combination of juicy strawberries and tangy rhubarb creates a filling that’s bursting with flavor in every bite. Topped with a buttery pie crust and baked until golden brown, this pie is delicious served warm, at room temperature, or chilled from the refrigerator.
If you’ve never baked with rhubarb before, this is one of the best recipes to start with!
Why You’ll Love This Recipe
- Sweet and tart flavor combination
- Perfect use for fresh rhubarb
- Easy homemade fruit pie recipe
- Beautiful summer dessert
- Great for holidays, potlucks, and family gatherings
- Delicious with ice cream or whipped cream
- Can be made ahead of time
This pie delivers everything you love about homemade fruit pies with the perfect balance of sweetness and tang.
Ingredients You’ll Need
Pie Filling
- Rhubarb
- Fresh strawberries
- Cane sugar
- Lemon juice
- Clear Jel
- Water
Pie Crust
- Double pie crust (homemade or store-bought)
- Egg
- Water
- Coarse sugar or granulated sugar
Equipment You’ll Need
- 9-inch pie dish
- Large mixing bowl
- Measuring cups and spoons
- Small bowl for egg wash
- Pastry brush
- Pie crust shield or aluminum foil
- Sharp knife and cutting board
What Is Clear Jel?
Clear Jel is a modified cornstarch commonly used in pie fillings because it creates a smooth, stable filling that holds up well during baking and storage. It helps prevent runny fruit pies and is often used in canning recipes.
If you’re planning to make homemade pie fillings for canning, Clear Jel is one of the best thickeners available because it remains stable during processing.
Tips for the Best Strawberry Rhubarb Pie
- Use fresh, firm strawberries for the best texture.
- Cut rhubarb into evenly sized pieces for consistent baking.
- Dissolve the Clear Jel completely before mixing with the fruit.
- Don’t skip the egg wash—it creates a beautiful golden crust.
- Cover the crust edges during the first part of baking to prevent over-browning.
- Allow the pie to cool before slicing so the filling can fully set.
- Serve with vanilla ice cream for an extra special dessert.
How to Store Strawberry Rhubarb Pie
Room Temperature
Cover tightly and store at room temperature for up to 2 days.
Refrigerator
Store tightly covered in the refrigerator for up to 5 days.
Freezer
You can freeze the baked pie for up to 3 months. Wrap tightly in plastic wrap and aluminum foil before freezing.
Frequently Asked Questions
Can I use frozen strawberries?
Yes. Thaw and drain them well before using to prevent excess liquid in the filling.
Can I make this pie ahead of time?
Absolutely. Strawberry rhubarb pie tastes wonderful the next day after the flavors have had time to develop.
Why is my pie filling runny?
The pie may not have cooled long enough before slicing. Allow it to cool completely so the Clear Jel can fully set.
Can I use cornstarch instead of Clear Jel?
For regular baking, cornstarch can work, but Clear Jel creates a more stable filling, especially if you’re planning to can pie filling.
What does rhubarb taste like?
Rhubarb is naturally tart and slightly sour. When combined with sweet strawberries, it creates the classic sweet-tart flavor that makes this pie so popular.
Canning Strawberry Rhubarb Pie Filling
If you have an abundance of strawberries and rhubarb, consider making homemade strawberry rhubarb pie filling for your pantry. Using Clear Jel helps create a stable filling suitable for canning recipes. Having pie filling already prepared makes it easy to bake fresh pies throughout the year.
Always use a tested canning recipe and follow current safe canning guidelines when preserving pie fillings.
More Homemade Desserts You’ll Love
Strawberry Rhubarb Pie Filling:
Final Thoughts
This Strawberry Rhubarb Pie is a timeless dessert that combines the sweetness of ripe strawberries with the bright tartness of rhubarb. The flaky golden crust and juicy filling make it a recipe you’ll want to make every spring and summer.
Whether you’re serving it at a family dinner, holiday celebration, or simply enjoying a slice with your morning coffee, this homemade pie is sure to become a favorite. Don’t forget a scoop of vanilla ice cream on top!
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Strawberry Rhubarb Pie
Equipment
- 1 9-inch pie dish
Ingredients
- 3 Cups Chopped Rhubarb
- 4 Cups Sliced Strawberries
- 1 Cup Cane Sugar
- 3 Tbsp. Lemon Juice
- 1/2 Cup Clear Jel dissolved in 1 Cup Water
- Pie Crust
- 1 egg plus 1 tablespoon of water egg wash
- 2 tbsp coarse sugar or 1 tablespoon granulated sugar for on top of the crust
Instructions
- Combine all ingredients in a bowl and mix thoroughly. Place in unbaked pie shell, cover with top crust and crimp edges.
- Whisk 1 large egg and 1 tablespoon water together into a small bowl until no streaks of yolk remain. Brush the crust and crimped edges of the pie dough with the egg wash, then sprinkle evenly with 1 tablespoons coarse sugar or 1 tablespoon granulated sugar. Cover pie edges with foil or pie crust shield.
- Bake in 425° oven for 30 minutes. Remove foil or pie shield, turn oven down to 350° and continue cooking another 20 – 25 minutes till golden brown.
