Sweet Strawberry- Rhubarb Pie


Dear Sisters,

Are you a fan of Rhubarb? This tart but tasty herbaceous perennial is a vegetable generally used for making pies, sauces, jams and chutney. Today I’m sharing and easy Strawberry-Rhubarb Pie recipe. It just happens to be my husbands favorite dessert in the whole wide world and a family favorite too. All I have to do is mention the word Rhubarb and someone will say, “did I hear pie?”


Rhubarb is very easy to grow. It likes rich, well-drained soil and full sun. If you’re lucky, you might get a cutting from your neighbor, or you can sometimes find it well established in 1 gal. pots at a local nursery or farm.  You can plop it into your perennial border or along side a fence, stone wall or the side of your home and it will most likely thrive with little or no care from you. Only the stalks are edible and the leaves are poisonous so don’t feed them to your chickens! The beauty of this plant is that it’s ready for harvesting in late spring ( right now ) just in time for making tasty light deserts that go with BBQ, and other light summer meals. It’s great for preserving and can also be sliced and frozen, though the freezing process does something to make it to be soggy when it thaws out, so I like it best for sauces and compotes if I’ve frozen it.

It’s also easy to harvest. The stocks should be at least 10″ in length from the crown to the leaves. To remove the stock just wiggle it back and forth gently until it breaks off of the crown.

Here’s the recipe I used from one of my cook books at the cottage, which is where I baked the pie.


The cookbook is from the Marshfield Newcomer’s Club, Circa 1980’s. It’s filled with old- fashioned New England classics.


I had already removed the stocks from the leaves and rinsed the rhubarb before we left home so all I had to do was slice it once we got there.

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I can’t get over what a luscious red the skin is on this rhubarb. I have no idea what variety it is, but I know there are several, some of which are red all the way through the stalk. Rhubarb is celery-like in texture and has no real flavor raw so adding sweet, ripe organic strawberries helps to sweeten it up. Check out this quick link to learn more about Rhubarb Varieties.

2015-05-25 10.36.50Once the rhubarb and strawberries are cut you can mix the additional ingredients. As the recipe states, let it sit for 2 minutes before pouring it into the pie-plate.


2015-05-25 10.46.10Now, before we go any further, I have a confession to make. As I was running out the door to go the cottage, I remembered I needed tapioca for my pie. In a rush, I accidentally grabbed my small pearl tapioca (for making tapioca pudding ) instead of Minute Tapioca for pies.

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Oops! Well, even as I was adding ingredients I STILL hadn’t realized the error of my ways.

I continued along, happy as a clam knowing my pie was almost ready to put in the oven.

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I stirred in the sugar, nutmeg, salt and tapioca pearls…Wait! Pearls?! Then it hit me what I had done. Now what was I gonna do? Being the optimist that I am I hoped, prayed, and pleaded with the pie Gods that the pearls would dissolve while baking.

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Ready for the oven, tapioca pearls and all!

We aren’t set up at the cottage with dry goods just yet so I used a store-bought rolled pie crust. So convenient in a pinch.

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Going in the oven

I put a few vents in the top of the crust and in the oven she went!

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Ta DA!

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Pie’s ready!!!

Now, you may be wondering why I don’t have a photo of a single slice of pie… Well, unfortunately, those pesky tapioca pearls didn’t dissolve. Instead they swelled up a little adding a very UN-desirable texture ( and appearance)  to an otherwise perfect pie. But, I’m happy to report it didn’t change the flavor in the least and it was enjoyed by all!

Whew! I couldn’t bear the thought of feeding that whole pie to my chickens (although they would have scarfed it up in no time) if it had not tasted GOOD!

Share YOUR favorite Rhubarb memories, dishes in the comments!

Until our next shoreline visit~ Enjoy these late spring days. They are precious gifts and great reminders of how beautifully our earth provides for us when she is gently cultivated, loved and tended to.

Beach Blessings and Much Love,

Deb, The Beach Farmgirl # 1199

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PS. Here’s a link to a prior post I wrote with a wonderful recipe for rhubarb, date and apricot chutney. YUM! Be sure to scroll all the way to the bottom of the post for the full recipe.


  1. Adrienne says:

    Your pie sounds delicious! I remember my first baking disaster. I decided to make something simple like sugar cookies. Newly married at 18, I though I would put a few cookies into my husband’s lunch bag. Well, baking soda is not the same as baking powder. You guessed it: I had a cookie sheet-sized “cookie” about 3/4″ high. It was embarrassing but not as humiliating as finding out my husband took a large chunk in his lunch and showed his co-workers the “cookie” his bride had baked for him. After laughing, they all took a piece and admitted it tasted pretty good. Lesson learned.

    • Deb Bosworth says:

      Howdy, Adrienne!
      Cute story. I guess looks aren’t everything, right?
      Tee He…Thanks for the note…xo Deb

  2. Joan says:

    Thanks for the great posting. We love rhubarb combined with other fruits too. I have never heard of small pearl Tapioca, thanks for the heads up on that – going to the market today so will look for the right one – your pie made me salivate – so must make one. God bless.

  3. Gentle Joy says:

    This sounds wonderful… what a great spring/early summer pie. 🙂

  4. Sharon Elaine says:

    Just plain ol’ rhubarb pie for me – no strawberries. My father-in-law use to say, “you ran out of sugar huh? Love the tartness. In PA as a child we pulled and ate it right from the garden – makes me pucker and shiver to think about it.

    • Deb Bosworth says:

      Hi Sharon,
      ” In PA as a child we pulled and ate it right from the garden – makes me pucker and shiver to think about it.” ME TOO! 🙂
      Thanks for the note today. xo Deb

  5. Brenda Towsley says:

    Hi there! We have a lot of Rhubarb ourselves and I just spent the morning looking to recipes deciding what I would do with it. Going to try a couple different Rhubarb butters, one with brown sugar and one with the regular sugar. Need to make my dad in law rhubarb sauce and a strawberry rhubarb pie. I do cut up strawberries and rhubarb and freeze the amount I need for a pie together. Usually add a little more than my recipe calls for and have to drain some of the extra liquids off but the pie is still yummy in the middle of winter when you don’t have the fresh stuff available.

    • Deb Bosworth says:

      Hi Brenda! Great to hear from you. You know, I’ll have to try draining off the liquid as you suggested for mid-winter pie. Rhubarb sauce is so yummy on homemade waffles and pancakes. You are making me hungry for more delicious rhubarb.Thanks for stopping by, Brenda! Deb

  6. Dori Troutman says:

    Deb, that Rhubarb looks amazing. I’ve never tried growing it… is there any reason it wouldn’t grow here in Tennessee? Is it too hot maybe??? When we used to visit my husband’s family in Alaska this time every summer my sister in law had Rhubarb growing like you wouldn’t believe. I used to pick a huge bag full the night before we left and bring it home in my suitcase! 🙂 It was beautiful red just like yours.

    I’m not sure (going to have to remember to ask my sister in law) but I think I remember that the leaves are poisonous and so they had a huge moose problem in their yard… the moose was so good that it wouldn’t touch the leaves, but would “harvest” all the Rhubarb stalks! 🙂

    I do love Rhubarb-Strawberry pie. But I really love Rhubarb Strawberry jam! It’s probably my favorite.

    Thanks for sharing!

    – Dori –

    P.S. LOVE the picture of you on the shoreline! 🙂

    • Deb Bosworth says:

      Dori, It might take some research to see what ( if any ) variety of rhubarb will grow in a warmer climate like yours. I can just picture you stuffing all that rhubarb in your suitcase with a big old smile on your face!
      Yes, the leaves are poisonous! It’s so amazing that animals know to leave them alone. My chickens did too. WE still only have the one plant… I’ve read that 4 plants will feed a family of four ( with plenty left over to preserve and freeze). Every year I say I’m gonna get more and then I get drunk on flowers again!
      Thanks for popping in and let me know if you find a variety that will thrive in Tenn!

  7. Karen(old cowgirl) Montoya says:

    Hi Deb,
    When I saw your post it instantly took me bake when I was a teenager (1955-1962). My Oldest Sister (16 years older) made the most delicious pie in a oblong glass pan. Of course she made her own top and bottom pie crust. Her recipe was not for strawberry’s just for Rhubarb and she used the Minute Tapioca. It was always so good. I have a hard time eating Rhubarb pies not made with tapioca. It adds that special sweetness.
    Thanks for this recipe. I will use the Minute Tapioca in it and know that it will be delicious.

    • Deb Bosworth says:

      Hi Karen,
      What a ” sweet ” memory…Pun intended! You can’t go wrong with the Minute Tapioca for pies. Enjoy the recipe!
      Thanks for reading…as always 🙂 Hugs, Deb

  8. Kathy says:

    If it tastes great, it doesn’t matter how pretty it is! It sounds so good. I have not had a rhubarb pie in so very long.

  9. Ellen Ottoson says:

    Hi there,
    I live in Ohio and I started out with four rhubarb plants that are thriving here. We live in the Dayton area. I’ve given away two and this seems to keep my husband and myself stocked well. I cut the cleaned stalks in one inch chunks and freeze 4 heaping cups in a freezer bag for pies, puddings, etc. later in the year. My rhubarb is Victoria with the light green center and red outside. My friends want plants when we divide the root this fall. I’ll read up to make sure that’s the time to do it! Ellen

  10. Nicole Christensen says:

    Okay, Now I Want Pie. Though I have a confession too…I have never tasted rhubarb! Farmgirl hugs, Nicole

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