portabella mushrooms that have had red pepper mayo-marinated. Enjoy your sandwich with your choice of toppings, such as lettuce, tomato, and onion.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pastry for a 10-inch double crust pie
- 1 ½ cups white sugar
- ¼ teaspoon salt
- ½ teaspoon grated orange peel
- ¼ cup quick-cooking tapioca
- ¼ teaspoon ground nutmeg
- 4 cups rhubarb, cut into 1/2 inch pieces
- 2 cups fresh strawberries, quartered
- ¼ cup fresh orange juice
- 2 tablespoons butter, cut into small chunks
- 1 tablespoon milk
- 1 tablespoon white sugar
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Divide the pie pastry in half, roll out half to a round pie crust about 12 inches in diameter, and place the pie crust in the bottom of a 10-inch pie dish. Refrigerate the other half of the pie pastry until needed.
- Stir the 1 1/2 cups of sugar, the salt, orange peel, tapioca, and nutmeg together in a bowl until well blended. Gently stir in the rhubarb, strawberries, and orange juice, taking care not to crush the strawberries; pour into the prepared pie crust. Dot the filling with butter pieces. Roll the reserved pie pastry out to about a 12-inch circle and place the top crust over the fruit filling.
- Fold the edges of the top and bottom crust together to seal the two crusts together. Form a rounded indentation in the edge of the pie crust by placing your left index finger against the outer edge of the crust, and pinching the crust against it with the index finger and thumb of your right hand. Move around the edge of the pie, pinching the crust edge against your left index finger to make a fluted crust. Brush milk over the top crust of the pie and sprinkle with 1 tablespoon of sugar. Cut several vent holes in the top crust.
- Bake in the preheated oven until the filling is thickened and bubbling and the crust has browned, 40 to 50 minutes. Check after 30 minutes of baking time; if the crust edges are browning too quickly, cover them with strips of aluminum foil. Cool the pie before serving.
- Excellent made with 1 tablespoon orange rind added to the pastry before mixing.
Nutrition Facts
| Calories | 450 kcal |
| Carbohydrate | 70 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 331 mg |
| Sugars | 43 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
no changes – absolutely will make again!
First time making a strawberry rhubarb pie and followed the directions as stated…The taste was delicious and loved the orange hint but it was very runny…I poured off the extra liquid twice after baking so it wouldn’t be so soupy.. then let it sit for a couple hours to set and it helped…will definitely try again but will adjust the tapioca.
I love this recipe! It’s now a family favorite!
I did a lattice crust and used half of the strawberries called for, used the juice from 1 lime (about a tbs. – out of OJ), forgot the butter, and even with all of that extra moisture missing and the vents for evaporation, this pie was SOUP! I’m not sure what went wrong. It tasted delicious, but I had to just use the mushy innards as ice cream topping. Maybe next time I will use more tapioca or pectin.
I did a lattice crust and used half of the strawberries called for, used the juice from 1 lime (about a tbs. – out of OJ), forgot the butter, and even with all of that extra moisture missing and the vents for evaporation, this pie was SOUP! I’m not sure what went wrong. It tasted delicious, but I had to just use the mushy innards as ice cream topping. Maybe next time I will use more tapioca or pectin.
You know I’m not a big fan of rhubarb, but with the orange taste to tie it together it’s great! Fantastic recipe! I got the plant really inexpensive at an auction and just grew it and now I have something to make with it! Thank you for sharing!
i love strawberry rhubarb pie. this was excellent, but i cut the sugar in half. i tend to do that with all recipes i try. just personal taste.
This is by far the absolutely very best Strawberry Rhubarb pie I have ever tasted. My husband can’t get enough of it and everyone that ever tastes it, always asks for the recipe.
This pie is absolutely fantastic. You can taste the orange, the strawberry and the rhubarb. The flavors compliment each other so well!
Awesome!
I LOVE strawberry/rhubarb pie. This just had that little hint of orange flavor that was wonderful! I did make this by using thawed strawberries and thawed rhubarb from this year. It was perfectl! Probably would be even better with fresh fruit and we shall see in the spring. Great Job!
I thought this was a 4, my husband thought it was a 5 (because strawberry rhubarb pie is one of his top two favorites). I used frozen rhubarb from a neighbors garden, thawed, and drained. My pie was not runny at all. Next time, I’d like to try an even amount of strawberries and rhubarb. I found myself picking through the rhubarb searching for strawberries. Will probably try again with this change.
YUM! This pie is wonderful, loved the orange. I added more tapioca because other reviews said it was a little runny but I think I added too much 🙂 Oh well, it was still great!
Decided to try this recipe because I am attending a 4th of July BBQ. Followed recipe exactly and it turned out awesome. I made two pies one for after dinner tonight and one for tomorrow. Thank you will use recipe again!
My first time making a strawberry/rhubarb pie – it tasted just like my grandma’s did! I did find it a bit runny… maybe it needs a little more tapioca? I also used Mom’s Pie Crust as another reviewer recommended… This is now my favorite pie crust recipe!
YUM!!!!added a few apples, because I didn’t have enough rhubarb… first time using ‘tapioca’ it’s great! bestest pie evah!
This worked out really well. I didn’t exactly have all the ingredients, and subbed 1/4 cup tapioca starch for tapioca, added 1/4 frozen concentrate OJ for fresh stuff, and 1/4 cup candied orange peel for grated peel. Turned out wonderfully. I baked it in “Mom’s Pie Crust Recipe” at 350 degrees for 60 minutes.
This pie was fantastic. I was sceptical about what exactly the orange would add to this pie, but it was very very good and an interesting twist on a classic. I had regular tapioca as opposed to instant so I soaked it for 30 minutes in water, then drained it before adding it to the filling. Worked great-pie was nicely setup.
Delicious and not runny like some rhubarb pies. The orange juice adds a nice flavor.
Big hit with the family. Delicious!! Thank you for sharing!!
This pie turned out super yummy! I was slightly disappointed with how runny it was, but that could have been my fault since I added more strawberries to make my pie a bit fuller. The orange was a definite plus, and adding more rind made it even better!