Strawberry rhubarb pie is a classic dessert that combines the sweet and juicy flavors of ripe strawberries with the tartness of rhubarb stalks. The pie is made with a homemade flaky pastry crust that encases a filling of sliced strawberries and chopped rhubarb, along with a mixture of sugar, a hint of ginger, and a thickening agent like tapioca to help bind the juices and create a luscious, gooey filling.
The contrast between the sweetness of the strawberries and the tangy bite of the rhubarb creates a delightful balance of flavors. As the pie bakes, the fruits soften and release their juices, melding together to create a vibrant and colorful filling. The pie is usually finished with a layer of oat topping top, which turns golden brown and crispy during baking. Our crust is homemade and uses King Arthur’s Unbleached Flour. Strawberry rhubarb pie is often enjoyed warm, sometimes with a scoop of vanilla ice cream or a dollop of whipped cream on top. The combination of the flaky crust, the contrasting flavors of the filling, and the optional creamy accompaniments make this pie a beloved dessert, especially during the spring and early summer months when both strawberries and rhubarb are in season.

We are preservative-free, so it stays fresh in the refrigerator for 4 days, and freeze for 3 three months.

Allergy Warning: Our baked goods are prepared and baked in a kitchen where products containing wheat, nuts, and peanuts are produced.