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Grandma's Strawberry-Rhubarb Pie Recipe

Grandma's Strawberry-Rhubarb Pie

Recipe courtesy Valarie Enters, Sanford, Florida

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (130)

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Average Rating:

Total Reviews: 130

Showing 1-10 of 130

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  • on May 16, 2013

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    THE BEST!

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  • on May 15, 2013

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    OMG...delish! I made individual Cutie-pies with a crumb topping using the filling and pastry bottom. A huge hit.

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  • on September 10, 2012

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    great pie! I found it a bit too sweet, but I am not a big fan of sugar. My husband found it great, and asked to repeat it, though strawberry and rhubarb season is over.

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  • on August 22, 2012

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    This pie was amazing!!! The crust is soft and buttery. O man, the best strawberry rhubarb pie I've had thus far!!

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  • on July 22, 2012

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    Lots of flavor, my family loved it!

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  • on July 02, 2012

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    This was the first Strawberry Rhubarb pie I have ever made. My daughter remembered my mother making it for her and since she has passed I need to step up. This recipe is amazing. This pie was a huge hit with my family and guests. I made a couple adjustments I had 3 cups of each of the fruits, used 1 cup sugar and 3T of the quick tapioca. I also used my crust recipe as it is what I am used to. I will try this crust soon.

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  • on June 17, 2012

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    Made this recipe for the first time yesterday. I doubled the tapioca and only put 1 cup of sugar in it and it was delicious! It was something I made for my dad and he loved it! :

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  • on June 14, 2012

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    Making the pie as we speak, I should have googled the term "collar with foil" instead of overlooking it. I have followed the recipe to the letter except I added a 1/4 teaspoon of ginger and nutmeg and seen some other reviews to increase fruit serving sizes to 3 cups each, double the tapioca and cut some sugar. Aside from the edge browning too quickly from not "collaring" the pie seems a bit juicy and has broke through below the pinch points of the two crusts. Minor, thankfully lined the baking pan with foil prior to putting the pie on it.

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  • on June 13, 2012

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    I thought this was a great base recipe, but knew ahead of time it would need tweaking because like all fruit pies this recipe depends heavily on 1. How sweet they berries you're using are and 2. How juicy they are. 1 1/2 cups of sugar is INSANE, even if you're using off-season-store bought berries that aren't very sweet! Highly recommend cutting this down to 1 cup of sugar at most - 1/2c to 3/4 cup if you've got farm fresh berries or are cutting down on the amount of rhubarb in the recipe like I did. Up the tapioca amount by a TBS or 2 unless your berries are dry and hard as rocks, but if that's the case and you don't have high quality berries you're better off skipping this recipe entirely since the strawberries are the stars of the show here. I also added more berries and less rhubarb - My ratio was more like 3 parts berries to one part rhubarb, and I basically did a thick julienne with it so that it wouldn't be too tough when contrasted with the texture of the berries.

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  • on June 12, 2012

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    After carefully reading through all the reviews I cut back on the sugar, and increased the tapioca. After I had the strawberries and rhubarb in the pie I reread one of the comments that the pieces should be cut smaller, so back out of the pie it all came, and I cut everything into quarters. The pie tasted fine, but the texture of the filling was soggy. I just didn't like it. I think it may have had something to do with cutting the fruit too small. I don't think I will make this particular recipe again.

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