Strawberry Rhubarb Pie is a sweet-tart classic that brings the best of spring and early summer to your fork.

Its homemade charm makes it feel both nostalgic and indulgent, like something you’d find cooling on a farmhouse windowsill.

The filling is a vibrant mix of juicy strawberries and tender rhubarb, bubbling together beneath a golden crust.

Every forkful is a blend of comfort and brightness, like a summer afternoon captured in dessert form.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making  Strawberry Rhubarb Pie I cut some fresh rhubarb into one inch pieces.

Then I sliced up some strawberries.

You could make your own pastry for the pie but this time I used the pastry shells seen below.

Gluten free pastry does not flip out of the pan as easily to make the top crust like some of the non gluten shells do.  Therefore I laid plastic wrap out on a pastry sheet and sprinkled it with gluten free flour.

Then, for the top crust, I removed the pastry from one of the pie tins. 

Then I formed the pastry into a disc, placed it on the floured surface and sprinkled more gluten free flour on top of it.

I covered it with another piece of plastic wrap and used a rolling pin to roll it out large enough to cover the pie.

Next I prepared the strawberry rhubarb filling by combining an egg, some granulated sugar, Bob’s Red Mill Gluten Free All Purpose Flour Blend and some cornstarch in a large mixing bowl.

Once the ingredients were combined I dumped in the rhubarb and strawberries I had cut up earlier.

I stirred it with a large wooden spoon to get the rhubarb and strawberries coated with the egg mixture.

Then I dumped it into the bottom pie shell and spread it out evenly.

Next I carefully placed the top pie shell I had rolled out on top of it and crimped the edges to seal.

Before placing it in the oven I used a knife to make some vent holes in the pastry.

I covered the edges of the crust.

Then I placed it in a preheated 425F oven for 10 minutes before covering the edges with tinfoil and reducing the temperature to 350F for 35-40 minutes more baking time.

Once the pie was golden brown and the filling was bubbling I removed it from the oven and allowed it to cool.

Strawberry Rhubarb Pie is as delightful cold from the fridge as it is served warm and steamy from the oven.

Each slice strikes a perfect balance—fruity, slightly tart, and just the right level of sweet.

The aroma alone—fruity, rich, and warm with a hint of sugar—is enough to make mouths water.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here are more recipes using rhubarb you can enjoy….

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Strawberry Rhubarb Pie:

• 2 pie shells, 9″ gluten free or homemade pie pastry
• 3 cups fresh rhubarb in 1 inch pieces
• 2 cups sliced strawberries
• 1 egg, large
• 3/4 granulated sugar
• 1/4 cup Bob’s Red Mill Gluten Free All Purpose Flour Blend
• 2 tbsp cornstarch

How to Make Strawberry Rhubarb Pie:

1. Preheat oven to 425F.
2. Cut up the rhubarb into one inch pieces.
3. Slice the strawberries.
4. Prepare your own pastry or use frozen pie shells. If using frozen gluten free pastry lay plastic wrap on top of pastry sheet and sprinkle some flour over the surface.
5. Remove one of the pie shells from the tinfoil pan and form it into a disc. Place it on the flour covered surface and sprinkle with more of the flour. Cover with plastic wrap and use a rolling pin to roll it out to be the pastry for the top of the pie.
6. Combine the egg, granulated sugar, Bob’s Red Mill Gluten Free All Purpose Flour Blend and the cornstarch in a large mixing bowl.
7. Dump in the cut up rhubarb and sliced strawberries.  Stir to combine.
8. Scrape the strawberry rhubarb mixture into the pie shell and carefully cover it with the top pastry you have prepared.
9. Crimp edges and make a few slits in top crust with a knife to vent. Cover edges of pie.
10. Place in preheated 425F oven for 10 minutes. Then reduce heat to 350F and continue baking for 35-40 minutes.
11. Remove from oven and allow to cool.
12. Serve on its own, or with ice cream or whipped cream.
13. Enjoy!

FAQs:

Strawberry rhubarb pie is sweet-tart perfection, and it pairs beautifully with both cozy and refreshing additions! Here are some tasty ideas to serve alongside:

Classic Companions:

• Vanilla ice cream – the ultimate creamy, melty contrast.

• Whipped cream – light, fluffy, and just enough to mellow the tartness.

• Custard or crème anglaise – rich and elegant if you’re feeling fancy.

Fresh & Fruity Ideas:

• Mixed berry salad – bright, juicy, and in theme!

• Lemon sorbet – zippy and cool for a summery twist.

• Mint garnish – simple, but adds a fresh pop of green and aroma.

Something Savoury (for balance):

• A sharp cheddar wedge – surprisingly perfect with fruit pies.

• Toasted nuts – like pecans or almonds for a little crunch on the side.

• Mini cheese board – add gluten free crackers and brie to round out dessert into a light finisher.

Gluten Free Serving Ideas:

• Coconut whipped cream – dairy-free and gluten free, with a tropical hint.

• Almond or oat milk ice cream – smooth, sweet, and allergy-friendly.

• Crushed gluten free graham crackers – sprinkle over ice cream or whipped cream for a fun crunch.

• Gluten free lemon shortbread – serve a little cookie on the side for that buttery bite.

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Drink Pairings:

• Iced herbal tea – think mint, hibiscus, or lemon balm for a refreshing sip.

• Sparkling rosé or prosecco – bubbly, light, and fruit-forward—great for celebrations.

• Strawberry lemonade – a kid-friendly option that keeps the fruity theme going.

• Chilled vanilla almond milk – mild and creamy to balance the pie’s tangy zip.

• Coffee or espresso – if you want a cozy classic to end the meal just right.

 

How do I store strawberry rhubarb pie?

For homemade strawberry rhubarb pie, here’s the best way to store it to keep that crust crisp and the filling delicious:

Short-Term (1–2 Days) – Room Temperature

• Let the pie cool completely after baking.

• Cover it loosely with foil or a clean kitchen towel—this helps prevent the crust from going soggy.

• Store it on the counter in a cool, dry spot.

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Medium-Term (3–4 Days) – Refrigerate

• After 2 days (or sooner if your kitchen is warm), wrap the pie loosely in foil or plastic wrap and place it in the fridge.

• When ready to eat, let it sit at room temp for about 30 minutes—or warm slices gently in a low oven to revive the crust.

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❄️ Long-Term (Up to 3 Months) – Freeze

• Make sure the pie is completely cool.

• Wrap it tightly in plastic wrap, then a layer of foil, or slide it into a freezer-safe bag.

• To serve, thaw overnight in the fridge, then bake at 350°F (175°C) for 15–20 minutes to re-crisp the crust.