Rhubarb Strawberry Pie

  Desserts

This strawberry rhubarb pie with frozen fruit recipe has become a favorite with us. My husband never liked rhubarb until he tasted this pie...now he asks me to make it often!

Rhubarb Strawberry Pie

Average Rating: 4.944444

TOTAL TIME: Prep: 15 min. + standing Bake: 40 min. + cooling
YIELD: 8 servings.

Ingredients

  • 3/4 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 3 cups sliced fresh or frozen rhubarb (1/4-inch pieces)
  • 3 cups sliced fresh or frozen strawberries, thawed
  • 1/3 cup orange juice
  • 4-1/2 teaspoons orange marmalade, optional
  • 1/4 teaspoon grated orange zest
  • Pastry for double-crust pie (9 inches)

Instructions

  • 1. In a large bowl, combine sugar and tapioca. Add fruit; toss to coat. Gently stir in the juice, marmalade if desired and orange zest. Let stand for 15 minutes.
  • 2. Line a deep-dish 9-in. pie plate with bottom crust; trim even with edge. Fill with fruit filling. Roll out remaining crust; make a lattice crust. Trim, seal and flute edges. Cover edges with foil.
  • 3. Bake at 400° until filling is bubbly and rhubarb is tender, 40-50 minutes. Remove foil. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts

1 piece: 470 calories, 23g fat (14g saturated fat), 60mg cholesterol, 312mg sodium, 62g carbohydrate (24g sugars, 3g fiber), 5g protein.

Tags