Lady Rose's Fresh Strawberry Rhubarb Pie

Rose Mary Mogan


With Rhubarb being in season this time of year,& on sale, I knew I wanted to make a fresh Strawberry Rhubarb Pie.

I must admit,as much as I love it, I had never made one from scratch before, until yesterday. I had made one with a jarred filling, but never from scratch.

So with about 10 cookbooks in hand I looked at many different recipes before deciding to try my spin using several different elements from various recipes.

This is the version I ended up with that was so tasty, slightly tart & sweet.

My husband did not give it time to cool completely, before he dug in. It was great

pinch tips: How to Make a Pie Shell & Lattice Top



6-8 depending on portion size


30 Min


1 Hr 5 Min




1 1/4 lb
fresh rhubarb, cut into 1/2 inch pieces(3 cups)
1 qt
fresh strawberries, washed, hulled & quartered
4 Tbsp
all purpose flour
1 1/4 c
granulated sugar
2 large
eggs, room temperature
1 tsp
2 tsp
vanilla bean paste, or vanilla extract
2 tsp
lemon juice
2 Tbsp
1 pkg
refrigerated double crust pie crust,(or make your own)
1 1/2-2 Tbsp
white decorators sugar crystals, or use reg. sugar
1/4 c
heavy whipping cream or (1 egg plus 1 tbs water beaten together)
4-6 c
boiling hot water

Directions Step-By-Step

PREHEAT OVEN TO 400 DEGREES F. This is the deep dish pie plate that I used.
You will need about 1 1/4 pounds of fresh rhubarb.
Trim and cut rhubarb into 1/2 inch pieces, should yield about 3 cups.
Pour cut Rhubarb into medium size bowl,and cover with boiling water, and let sit for about 15 to 20 minutes, then drain.
Wash hull and quarter 1 quart of fresh strawberries, then pour into a large bowl.Add drained rhubarb after the 15 to 20 minutes has elapsed.
In a smaller bowl add the flour, sugar, nutmeg, eggs, vanilla bean paste OR VANILLA EXTRACT, & lemon juice.
Beat till completely blended.
Then pour mixture over the berries/rhubarb mixture, & carefully mix sugar mixture together with fruit. Then pour into prepared pie shell. Dot top with butter and then,
Add top crust, and crimp edges of both top and bottom crust together. Brush top of crust with heavy whipping cream or egg wash, then sprinkle top with the decorators sugar or regular sugar, which ever you are using. Make 5-6 slashes in top of crust with sharp knife to allow steam to escape as it cooks.
Place pie on cookie sheet, and bake in preheated 400 degrees F. oven and bake for 15 minutes, THEN REDUCE HEAT TO 350 DEGREES F. AND CONTINUE TO BAKE FOR AN ADDITIONAL 45 TO 50 MINUTES OR UNTIL GOLDEN BROWN HOT AND BUBBLY.
Remove from oven and allow to cool then serve plain, or with whipped topping or your favorite ice cream.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American