Project #143 – Strawberry Rhubarb Pie

I’ve picked about seven pounds of strawberries from the garden so far this year, not counting the half-chewed ones that the ants and beetles got to first. However, I’ve discovered that the ducks love strawberries, so there is a place even for the berries not fit for human consumption.

We end up eating a lot of my harvest as is, but I save some every year to make my husband’s favorite pie, the strawberry rhubarb pie. I’ve made one every year for the past five years. I even made one once and carried it with me to Japan, sneaking it through customs so Clark could have his favorite dessert while he lived 13 time zones away. I deserve some sort of pie smuggling award.

I can’t find the original recipe that I tweaked to get the one I now make every year. I think it is floating around on right now, but there seem to be a hundred strawberry rhubarb pie variations on just that site. Just trust me that somewhere there is a pie recipe somewhat resembling the one below.


  • 2 cups of strawberries
  • 2 cups of rhubarb (about two medium stalks)
  • 1/2 cup of sugar
  • 1/4 cup of tapioca pearls
  • 2 9 inch pie crusts

Pre heat the oven to 400 degrees and slice the rhubarb into .5 inch pieces. Slice strawberries your strawberries into smaller pieces and remove tops. Mix the tapioca, sugar and strawberries and rhubarb; let them stand for 10 minutes. Line a 9 inch pan with one of your crusts and pour the fruit mixture into lined pan, cover it with remaining dough and cut vents. Bake the pie for 20 minutes at 400 degrees, then lower temperature to 350 degrees and bake for another 30 minutes.


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