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Strawberry Rhubarb Pie

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  • 4 cups chopped fresh or frozen rhubarb
  • 2 cups fresh strawberries, hulled and sliced
  • 1 cup sugar
  • 3 Tbsp cornstarch
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • dash of salt


  • Prepare your favourite double pie crust. Preheat oven to 425ºF.
  • Toss fruit with sugar, cornstarch, spices and salt to coat. Fill pie shell then cover with over with top crust.
  • Bake for 20 minutes in centre of middle rack on a baking sheet . After 20 minutes turn down the oven to 325ºF and continue to bake 35-40 minutes.
  • Let cool before serving.