Strawberry Rhubarb Pie

Photo by Stephanie Knewasser

From the kitchen of AnnMarie Barkwell


1/2 c sugar

1/4 c flour

3 c frozen chopped rhubarb

1 16 oz package frozen sliced strawberries, w/ sugar (thawed)

Let stand 15 minutes, rhubarb should be partially thawed, but still icy.

Place in a pastry lined pie dish.

Dot with butter. Cover with pastry.

GENEROUSLY brush with milk then sprinkle with sugar.

Bake @ 425 for 50 minutes or until fruit is bubbly & crust is golden.


  • I add an egg wash to the inside crust before adding the fruit to prevent a soggy crust. – Steve