Strawberry Rhubarb Pie

An excellent pie to make when strawberries and rhubarb are at their peak. This delicious fruit-filled pie is a recipe from Canadian Living magazine, May 1993.


  • 4 cups rhubarb, chopped
  • 2 cups strawberries, sliced
  • 1 1⁄3cups granulated sugar
  • 1⁄4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1⁄4 teaspoon cinnamon
  • pastry for a double-crust 9-inch pie
  • 1egg, beaten for glaze
  • sugar (optional)


In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon.On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate. Spoon in filling. Roll out pastry for top crust; using pastry wheel or knife, cut into 1-inch wide strips. Brush pastry rim with some of the beaten egg. Gently weave strips over the pie to form lattice; trim and flute the edge. Brush lattice with beaten egg. Sprinkle top with sugar if using. Bake on a baking sheet with sides in a 425 degree Fahrenheit oven for 15 minutes. Tip: If you do not have a cookie sheet handy, make a drip catcher out of foil paper, larger than the bottom of the cheesecake pan, and place it under the pan and up the sides loosely. Reduce heat to 375 degrees Fahrenheit and bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened, and the crust is golden. Let stand for 15 to 20 minutes before cutting.

Share this post

Leave a comment

Note, comments must be approved before they are published