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Mountaintop Homemade Fresh Strawberry Rhubarb Pie

One of the favorite summer treats we indulge ourselves in, here in the mountaintops of Montana, is fresh strawberry rhubarb pie. By ‘fresh’, I really mean it, because we have several rhubarb plants that are heavy producers every year and our strawberry beds produce gallons of strawberries nearly all summer long.

Of course, not everyone has access to rhubarb and strawberries that are this fresh, but it goes without saying that the fresher the ingredients are, the better the pie tastes.

This recipe makes enough filling for two deep-dish pies, with a little of the strawberry-rhubarb filling left over for use on pancakes, waffles, or what-have-you. You should have the raw pie crusts ready. You can use either homemade or store-bought crust, though. It tastes great, either way.

Strawberry rhubarb ingredients:

  • 4 cups chopped rhubarb into 1-inch pieces
  • 4 cups strawberries, cut in half or quartered
  • 1 1/4 cups granulated sugar
  • 1/2 cup whole wheat flour
  • 2 tablespoons honey
  • 1 egg
  • Pastry dough for 2 deep-dish pies, both top, and bottom

Strawberry rhubarb instructions:

1. Mix the sugar and flour in a bowl, then add the honey, rhubarb, and strawberries. Mix well, then allow the mixture to stand for about 15 minutes. You can preheat the oven to 400 F while the mixture is standing.

2. Give the filling mixture a final stir, then pour it into the pie crust lined pans. Top each with the top crust and crimp the edges to seal it in.

3. Scramble the egg and smear this over the top of the pie crusts. This gives the pie a golden brown coloration when it is done.

4. Cut several small slits in the top of each pie, for venting the steam as they cook. I recommend putting the pie pans on top of a cookie sheet or similar to catch any juices that might seep out. Doing it this way, the bottom of the oven doesn’t require a lot of cleaning after cooking, if the pies bubble over.

5. Bake for about 40 minutes, until the pie is golden brown and the juices are bubbly.

If you want an even nicer treat, serve the pie warm, with a scoop of ice cream (ala mode).

For diabetics or people on diets, substitute Stevia in the Raw or similar stevia product for the sugar.

Note that if you have issues with kidney stones, you should avoid rhubarb because it contains oxalic acid, which may lead to the formation of stones. Also, never eat the rhubarb leaves, discard them. Eating the leaves can cause poisoning.

Strawberry rhubarb pie is utterly fantastic. It has the tangy sweetness of strawberries, combined with the delightful tanginess of rhubarb. The combination is unbelievably good.

Images by Rex Trulove

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Written by Rex Trulove

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    • I’m not sure where you are at, but rhubarb only grows in the north. It needs a few weeks that are below freezing so it can go totally dormant. It does ship well, though, since it is the leaf stalks that are eaten. If we had more freezer space, we’d freeze a bunch for later use.

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