Renee’s Strawberry Rhubarb Pie

Flip it!

Strawberry Rhubarb Pie is my absolute favorite, but I’ve never made it until now. My pie turned out excellent, with the perfect consistency and combination of tart and sweet. I reduced the sugar to 1 cup and added 3 tablespoons of quick tapioca to the filling.

I wanted to make sure it wasn’t runny as well as keep a lot of the tartness from the rhubarb. I don’t like to add a lot of sugar to fruit pies because of the natural sweetness of the fruit. Overall, it was delicious!

Made this pie today & it was really good. I added an extra tablespoon of cornstarch & the filling came out nice & gooey. I did have a problem with my top crust & resorted to making a crumble instead. But otherwise did everything exactly. Also made one for my daughter & she loved it. Well definitely be making this pie for now on.

Based on reviews, I did more research before I used my precious seasonal rhubarb. I followed the recipe but put in 4 T cornstarch. The result was very sweet but a great thick texture to the pile which plated up nice. Though others liked it, I did not like the cinnamon/ vanilla flavors and did not feel they were needed. Remade as follows: put the chopped rhubarb in a bowl. Stir in 3/4 to 1 c sugar and 4 T Cornstarch. Add 1 t lemon or orange peel to balance the sourness of rhubarb, you won’t taste the peel but it brings out the flavor. Lemon juice and the water not needed. With changes, I’ll make again.

This pie was great! I loved the spices in it, and it was a hit with my family. It was a little soupy initially, but a night in the fridge firmed it up.

This turned out great, although it was quite runny. Most pie recipes I use have flour in them, and so the next time I make it I’ll add 1/2 cup flour to the mixture (in addition to the cornstarch).

I’ve made this for quite a few years. I put all fruit in bowl first.I combine cornstarch with water in glass; sprinkle sugar over fruit, then sprinkle cornstarch, then rest of ingredients. You must let it set for the full 30 mins. After, I usually strain fruit into pie shell and only add 1/4 cup of the juice. FYI.. I use 1 container of strawberries & 3/4 # of rubarb. About 3 cups of berries & 2 cups of rubarb.

This pie is the best dessert I be ever made! I also added a package of strawberry jello and mixed it in, while c tutting back in the sugar a bit. It helps make it more less runny but keeps some natural flavor. So yummy!

After reading the other comments, I used three tablespoons of cornstarch, cut back sugar to 1 cup and added 1/4 tsp of nutmeg. Just the right amount of sweet and tart. Great recipe!


2 tablespoons cornstarch
1 tablespoon water
2 1/2 cups diced rhubarb
2 1/2 cups sliced fresh strawberries
1 1/4 cups white sugar
1/2 teaspoon lemon juice
3/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch double crust pie
1 egg white
1 teaspoon water
1 tablespoon turbinado sugar (such as Sugar in the Raw®


In a bowl, whisk together the cornstarch with 1 tablespoon of water until thoroughly combined. Stir in the rhubarb, strawberries, white sugar, lemon juice, cinnamon, and vanilla extract. Allow the mixture to stand for 30 minutes.
Preheat oven to 425 degrees F (220 degrees C). Place bottom crust into a 9-inch pie dish. Roll the remaining crust out into a 10-inch circle on a floured work surface, and set aside.
Stir the filling, and pour into the prepared pie dish. Cut the remaining crust into 1-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Beat the egg white with 1 teaspoon of water in a small bowl, and brush the entire lattice top with the beaten egg white. Sprinkle with turbinado sugar. Wrap aluminum foil strips around the edges of the pie.
Bake in the preheated oven for 15 minutes; reduce heat to 375 degrees F (190 degrees C), and bake until the crust is browned and the filling is bubbling, 40 to 45 more minutes. Remove the aluminum foil for the last 10 minutes of baking time. Allow pie to cool completely before serving.