Recipe: Classic Strawberry Rhubarb Pie

One of our favorite ways to enjoy the classic springtime duo of strawberries and rhubarb is an unadorned, lattice-topped Strawberry Rhubarb Pie. All you need is height-of-the-season produce, a bit of sugar to offset rhubarb’s natural tangyness, and some tapioca to thicken the fantastic fruity juices that will bubble up as the pie bakes.

Keep reading for our Classic Strawberry Rhubarb Pie recipe!

A Mollie Stone’s Markets Original Recipe
Makes 1 pie


  • 1 recipe or premade double piecrust
  • 2 cups strawberries, sliced
  • 3 cups rhubarb, sliced
  • 1 cup sugar
  • 1/4 cup small tapioca
  • 1/4 cup butter


Preheat oven to 400F. Toss strawberries and rhubarb together with sugar and tapioca.

Roll out dough, line pie plate with one crust. Pour in fruit and dot with pats of butter.

Roll out second dough and slice in 1-inch strips. Lay half of the strips on top of the pie filling, all in one direction. Then weave remainder of strips in alternate direction to create a lattice top.

Bake for 55 minutes or until fruit is bubbling. Cool several hours, then serve and enjoy! Delicious with a scoop of your favorite vanilla ice cream or a dollop of freshly whipped cream.

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Looking for another great rhubarb recipe? Try this Rhubarb Crumble.