Sweet Strawberry-Rhubarb Pie

Rhubarb and strawberries are a timeless favorite. Serve this scrumptious dessert warm with a scoop of vanilla ice cream.

Sweet Strawberry-Rhubarb Pie
Servings: 12 Prep 20 mins Bake 400°F 50 mins


  • 1 package (15 ounces) refrigerated rolled pie crusts (2 per package)
  • 3 cups fresh or frozen rhubarb pieces (about 1 pound)
  • 3 cups trimmed and quartered strawberries (about 1 pound)
  • 1 cup sugar mixed with 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 tablespoon milk
  • 1 teaspoon sugar
  • Vanilla ice cream (optional)

Make It

1. Heat oven to 400 degrees F. Fit one of the pie crusts into a 9-inch pie plate. Set aside.

2. In a large bowl, toss rhubarb, strawberries, sugar-cornstarch mixture and lemon juice. Let stand 5 minutes.

3. Pour strawberry mixture into crust-lined pie dish, leveling slightly.

4. Using a knife or pizza cutter, cut remaining crust into 1-inch strips. Interweave into a lattice pattern. Crimp strip edges with bottom crust to seal. Brush crust with milk, then sprinkle with 1 teaspoon sugar.

5. Bake at 400 degrees F for 50 minutes, covering edge of pie with foil if browning too quickly. Cool to room temperature. Serve slightly warm with ice cream, if desired.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 256, Fat, total (g): 10, chol. (mg): 7, sat. fat (g): 4, carb. (g): 41, fiber (g): 1, pro. (g): 2, sodium (mg): 136, Percent Daily Values are based on a 2,000 calorie diet.