Fresh Strawberry-Rhubarb Pie – a delicious recipe with rhubarb, strawberries, sugar, tapioca, salt, margarine. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Wash rhubarb, cut away any tough parts and chop into small pieces.
2
Slice the strawberries and add to rhubarb.
3
Mix the remaining ingredients and add to fruit.
4
Blend well and allow to stand for up to 30 minutes to allow sugar to penetrate strawberries.
5
Pour mixture into 9-inch pie crust, dot with margarine and cover with second crust.
6
Cut slits in top crust.
7
Bake in preheated 375F (190C) degree oven for 50 to 55 minutes.
8
Note: Cover pie with aluminum foil tented over it during first 30 minutes, removing to allow crust to brown during the last part of baking.
9
About 10 minutes before done, brush on warm milk and sprinkle top crust lightly with sugar if desired.
10
Note: You can always make a lace top crust if you wish.
250
kcal
Calories
65
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups rhubarb diced, 1 pint strawberries, 1 1/4 cups sugar, 3 tablespoons tapioca, quick-cooking, and more.
Yes, Fresh Strawberry-Rhubarb Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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