ClassicStrawberry Rhubarb Pieis such a great spring and summer dessert that combines the sweetness of strawberry with the tang of rhubarb in a perfectly crisp crust.

A top view of two slices of strawberry rhubarb pie on white plates next to the rest of the pie in a glass pie pan.

Growing up, my neighbor would gift us some of her rhubarb. I thought it was the craziest looking vegetable, butI loved the taste. We would dip the ends in sugar and have ourselves a yummy snack. Then I was introduced to strawberry rhubarb pie and my life was forever changed.

Peak rhubarb season is April through June in the United States. It just so happens to match up with strawberry season as well. Strawberry rhubarb pie is the one of the best ways to celebrate spring and summer. If baking with rhubarb is new to you, don’t sweat it. You can buy rhubarb in the produce section of the grocery store. It looks similar to celery, but they are reddish in color. If you’re looking to not make a pie, try myeasy rhubarb crisp.

A top view of the latticed strawberry rhubarb pie with a stock of mint next to it.

Why You’ll Love This Recipe

The buttery, flaky crust is made from scratch, adding a touch of homemade goodness that elevates the entire dessert.
This pie highlights the best of seasonal produce, making it a fresh and vibrant treat during warmer months.
The lattice crust not only helps control moisture but also gives the pie a beautiful, professional look that is sure to impress guests.
With basic pantry staples and fresh fruit, this recipe is straightforward and easy to follow, even for beginner bakers.

Recipe Ingredients

Flour –All-purpose
Shortening– I like butter flavored
Butter
Rhubarb– Fresh
Strawberries– Fresh
Sugar –Granulated
Vanilla extract
Salt

See the recipe card below for full information on ingredients and quantities

How to Make Strawberry Rhubarb Pie

Step 1.Mix flour, salt, shortening, and butter. Add cold water to form dough. Divide, wrap, and chill for 30 minutes.

Step 2.Combine chopped rhubarb, strawberries, sugar, vanilla, and flour in a bowl.

Step 3.Roll out dough for the bottom crust, fill with fruit mixture, and top with lattice crust.

Step 4.Bake at 425°F for 15 minutes, then at 325°F for 1 hour. Let cool before serving.

Recipe FAQs

How to pick good rhubarb?

When selecting rhubarb at the grocery store or farmers market, you want to stay away from limp looking stalks. This indicates that they are old. Pick rhubarb that is firm and crisp to ensure the best taste.

Are rhubarb leaves poisonous?

You should never ingest rhubarb leaves because they are poisonous. They contain high levels of oxalic acid and if eaten in large volume can cause kidney damage. I mean you are going to need to eat pounds of the greens to be poisoned by them, but still, it’s a fun dinner table conversation.

How do I thicken the filling?

You definitely don’t want the pie filling to be too runny (though it will be a little runny, it’s not as thick as say apple pie. To combat this you use a bit of flour to thicken up the filling.

How to prepare rhubarb?

If there are any leaves on the rhubarb you need to remove them first due to their poisonous nature. I like to rinse my rhubarb well. Sometimes the stalk can be stringy so you will want to peel those parts off. Then simply cut the stalks as you would celery in about 1/2 inch pieces. You can compost the leaves but don’t feed them to animals.

A side view of a slice of strawberry rhubarb pie on a white plate with a scoop of ice cream next to it and a piece of mint.

Expert Tips

You don’t have to lattice the pie, but I find that because rhubarb pie can be so wet, it helps to have a lattice crust so that some of the moisture can evaporate while baking.
If you aren’t doing a lattice topand choose a traditional pie crust top, just be sure tocut generous venting holes.
Ensure thedough is chilled for at least 30 minutesbefore rolling it out. This helpsmaintain the flakinessof the crust.
Keep thebutter and water ice-coldtoprevent the dough from becoming too softand sticky, which helps achieve a crisp crust.
Check the pie halfway through baking. If the crust is browning too quickly,cover it loosely with foiltoprevent burningwhile ensuring the filling cooks thoroughly.

A close up of strawberry rhubarb pie showing off that beautiful lattice crust.

How to Serve and Store Strawberry Rhubarb Pie

A scoop of creamy vanilla ice cream or whipped cream complements the pie’s flavors perfectly. You can wash it down with a glass of my freshstrawberry rhubarb lemonade. If you have leftover strawberries or rhubarb, try mystrawberry rhubarb crisp, orrhubarb crumb barsrecipes.

You can store the pie in the refrigerator, covered with plastic wrap or foil, for up to 4 days. To freeze, wrap the cooled pie tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 3 months. Thaw in the refrigerator before serving. To enjoy warm, reheat slices in the oven at 350°F for about 10 minutes or in the microwave for 20-30 seconds.