Rhubarb-Strawberry Pie Recipe

Name: Rhubarb-Strawberry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons cornstarch; 3 tablespoons lemon juice; ½ teaspoon ground cinnamon; 1 pinch ground cloves; 2 cups rhubarb, cut into 1 inch pieces; 2 cups strawberries, cut in half-lengthwise; 1 single-crust pie shell; ¼ cup strawberry preserves; 1 cup granulated sugar; 1 tablespoon confectioners' sugar (to be used for topping)

Servings: persons

3 tablespoons cornstarch
3 tablespoons lemon juice
½ teaspoon ground cinnamon
1 pinch ground cloves
2 cups rhubarb, cut into 1 inch pieces
2 cups strawberries, cut in half-lengthwise
1 single-crust pie shell
¼ cup strawberry preserves
1 cup granulated sugar
1 tablespoon confectioners' sugar (to be used for topping)

1
Preheat oven to 450.
2
Stir cornstarch, lemon juice, cinnamon and cloves til blended.
3
Add rhubarb, strawberries and granulated sugar.
4
Toss to mix.
5
Let stand for 15 minutes.
6
Stir occasionally.
7
Line pan with pie crust.
8
Spoon filling into crust.
9
Fold crust around edges over filling.
10
Bake 10 minutes.
11
Reduce heat 350 and bake 35-40 minutes longer until crust is golden brown.
12
Cool on wire rack then spoon preserves over filling.
13
Preserves will melt and glaze filling.
14
Let cool 30 minute
15
Put confectioners sugar in a strainer and shake over the pie.

285

kcal

Calories

Carbs

Protein

Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons cornstarch, 3 tablespoons lemon juice, ½ teaspoon ground cinnamon, 1 pinch ground cloves, and more.

Yes, Rhubarb-Strawberry 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.

Rhubarb-Strawberry Pie

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