Tart, sweet, and bursting with summer flavor, this strawberry rhubarb pie recipe is a classic dessert that’s simple to make and perfect for any occasion. The combination of juicy strawberries and tangy rhubarb creates a jammy filling, topped with a rich maple whipped cream for a delightful finish.
Why You’ll Love This Strawberry Rhubarb Pie
This pie celebrates the timeless pairing of sweet strawberries and tart rhubarb, delivering a balance of flavors that’s both nostalgic and refreshing. It’s one of the easiest fruit pies to whip up, with a foolproof filling that comes together quickly. Whether you’re picking fresh berries at a local farm or grabbing them from the market, this recipe showcases the best of summer’s bounty.
Visiting a u-pick farm can be a fun way to source fresh strawberries and rhubarb. Not only do you get to enjoy the outdoors, but you’ll likely save money compared to store prices. Plus, there’s something special about baking with ingredients you’ve hand-picked yourself!
I was inspired to make this pie when I visited a local u-pick farm with my family. They were also selling this gorgeous rhubarb!
Leftover Strawberry Rhubarb Filling?
You may have a bit of filling left over. Use your leftover filling like you would jam, on toast, scones, or as a topping on ice cream.
Pie Crust Options for Every Baker
Choose from these tried-and-true pie crust recipes to suit your preferences:
-
The Ultimate Lard Pie Crust: A flaky, rich crust that’s perfect for traditionalists.
-
Sweet and Buttery Sourdough Pie Crust: A fermented option for a nourished diet, adding a subtle tang.
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Sprouted Whole Wheat Pastry Crust: A wholesome, slightly nutty crust for a healthier twist.
Each crust pairs beautifully with the vibrant filling, so pick the one that fits your style.
Easy Strawberry Rhubarb Pie With Maple Whipped Cream
Yield:
12 servings
Prep Time:
1 hour
Cook Time:
1 hour
Total Time:
2 hours
This is a traditional sweet, tart, and tangy strawberry rhubarb pie.
Ingredients
-
1 lard pie crust (or your preferred crust recipe)
-
2 pounds fresh strawberries (reserve 8 berries for decoration)
-
1 1/2 pounds fresh rhubarb
-
4 tablespoons butter
-
1/2 cup honey
-
1/2 cup maple syrup
-
6 tablespoons organic corn starch, plus 1-2 tablespoons cold water to dissolve
-
1/2 teaspoon salt
For Maple Whipped Cream:
-
1 cup heavy cream
-
1 tablespoon maple syrup
-
1 teaspoon vanilla
Instructions
- Prepare the Pie Dough: Follow your chosen pie crust recipe and chill the dough in the refrigerator until ready to use.
- Prep the Filling: Gently wash, dry, and de-stem the strawberries. Cut them into halves (for small berries) or quarters (for larger ones). Wash and slice the rhubarb into 1/4-inch-thick pieces, discarding any leaves or woody stems.
- Cook the Filling: Melt butter in a large saucepan over medium heat. Add rhubarb and sauté for about 5 minutes until it begins to soften. Stir in the strawberries, honey, and maple syrup. Dissolve the corn starch in 1-2 tablespoons of cold water to form a glue-like consistency. Once the filling starts to simmer, reduce heat to medium-low, add the salt and corn starch mixture, and cook for 10-15 minutes until thickened to a jam-like texture. Remove from heat and let cool slightly.
- Assemble the Pie: Preheat your oven to 350°F. Roll out the pie dough and fit it into a pie dish. Pour the warm filling into the crust. Slice the reserved 8 strawberries and arrange them decoratively on top.
- Bake the Pie: Bake for 50-60 minutes, until the crust is golden brown and the filling bubbles slightly. Let the pie cool completely to set the filling. (If you cut into it while warm, the filling may be soft and runny.)
- Make the Maple Whipped Cream: When ready to serve, whip the heavy cream, maple syrup, and vanilla extract together until soft peaks form. Serve generous dollops on each slice.
Notes
Using Leftovers: Extra filling can be used as a jam—spread it on toast, scones, or as an ice cream topping.
Fresh Ingredients: For the best flavor, source strawberries and rhubarb from a local farm or market when in season.
Crust Tips: Keep your pie dough cold before rolling to ensure a flaky texture. If the dough softens, chill it for 15 minutes before proceeding.
Storage: Store the pie in the refrigerator for up to 3 days. Cover loosely to maintain crust crispness.
Freezing Option: You can freeze the unbaked pie (without the whipped cream) for up to 3 months. Wrap tightly in plastic wrap and foil, then bake from frozen, adding 10-15 minutes to the baking time.
Serving Suggestions
This strawberry rhubarb pie is perfect for summer gatherings, potlucks, or a cozy family dessert. Pair it with a scoop of raw vanilla ice cream for an extra treat, or serve it with the maple whipped cream for a touch of elegance.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12
Serving Size: 1 grams
Amount Per Serving:
Unsaturated Fat: 0g
Easy Strawberry Rhubarb Pie With Maple Whipped Cream
This is a traditional sweet, tart, and tangy strawberry rhubarb pie.
Ingredients
- 1 lard pie crust (or your preferred crust recipe)
- 2 pounds fresh strawberries (reserve 8 berries for decoration)
- 1 1/2 pounds fresh rhubarb
- 4 tablespoons butter
- 1/2 cup honey
- 1/2 cup maple syrup
- 6 tablespoons organic corn starch, plus 1-2 tablespoons cold water to dissolve
- 1/2 teaspoon salt
For Maple Whipped Cream:
- 1 cup heavy cream
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
Instructions
- Prepare the Pie Dough: Follow your chosen pie crust recipe and chill the dough in the refrigerator until ready to use.
- Prep the Filling: Gently wash, dry, and de-stem the strawberries. Cut them into halves (for small berries) or quarters (for larger ones). Wash and slice the rhubarb into 1/4-inch-thick pieces, discarding any leaves or woody stems.
- Cook the Filling: Melt butter in a large saucepan over medium heat. Add rhubarb and sauté for about 5 minutes until it begins to soften. Stir in the strawberries, honey, and maple syrup. Dissolve the corn starch in 1-2 tablespoons of cold water to form a glue-like consistency. Once the filling starts to simmer, reduce heat to medium-low, add the salt and corn starch mixture, and cook for 10-15 minutes until thickened to a jam-like texture. Remove from heat and let cool slightly.
- Assemble the Pie: Preheat your oven to 350°F. Roll out the pie dough and fit it into a pie dish. Pour the warm filling into the crust. Slice the reserved 8 strawberries and arrange them decoratively on top.
- Bake the Pie: Bake for 50-60 minutes, until the crust is golden brown and the filling bubbles slightly. Let the pie cool completely to set the filling. (If you cut into it while warm, the filling may be soft and runny.)
- Make the Maple Whipped Cream: When ready to serve, whip the heavy cream, maple syrup, and vanilla extract together until soft peaks form. Serve generous dollops on each slice.
Notes
Using Leftovers: Extra filling can be used as a jam—spread it on toast, scones, or as an ice cream topping.
Fresh Ingredients: For the best flavor, source strawberries and rhubarb from a local farm or market when in season.
Crust Tips: Keep your pie dough cold before rolling to ensure a flaky texture. If the dough softens, chill it for 15 minutes before proceeding.
Storage: Store the pie in the refrigerator for up to 3 days. Cover loosely to maintain crust crispness.
Freezing Option: You can freeze the unbaked pie (without the whipped cream) for up to 3 months. Wrap tightly in plastic wrap and foil, then bake from frozen, adding 10-15 minutes to the baking time.
Serving Suggestions
This strawberry rhubarb pie is perfect for summer gatherings, potlucks, or a cozy family dessert. Pair it with a scoop of raw vanilla ice cream for an extra treat, or serve it with the maple whipped cream for a touch of elegance.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g