This homemade Strawberry Rhubarb Pie is perfectly sweet and tart, with a golden, flaky crust and a jammy fruit filling that slices beautifully.
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This is my boyfriend’s favorite pie, and there’s a good reason why. If you’ve never had Strawberry Rhubarb Pie before, consider this your official invitation. Rhubarb is nothing like I’ve ever had before. It’s tart, crunchy, and will take you by surprise. To balance this out, I’ve paired it with sweet strawberries, a touch of sugar, warm cinnamon, and a splash of lemon. Then, I wrap it all in a golden, flaky crust. It’s truly magical, perfectly balanced, and completely irresistible. Just don’t wait too long! Rhubarb season is short, and this pie is too good to miss!
Easy Recipe for Strawberry Rhubarb Pie
I’m not one to spend a fortune on dessert, and thankfully, you don’t have to. Frozen strawberries keep this easy strawberry rhubarb pie affordable, and the rhubarb? Totally worth grabbing when it’s in season. The sweet, juicy strawberries help to offset the tart flavor of the rhubarb while keeping the filling bright and balanced. I also add just enough cornstarch to help the filling thicken (while avoiding a soupy mess that spills all over the plate). I LOVE serving slices of this pie with a scoop of vanilla ice cream, and it’s absolutely perfect for sharing with friends and family.
Budget-Saving Tips
- Rhubarb season is super short, so make sure to grab it when you see it! I like to grab a few, then remove any leaves, wash, cut, and freeze my rhubarb while it’s in season for baking later in the year. Fresh rhubarb can last about 6-12 months in the freezer.
- You can use fresh strawberries in this recipe, but you’ll likely save money using frozen ones like I did!