Home > Recipes > Desserts > Pies and Tarts > Strawberry Rhubarb Pie Recipe
by Michelle
June 9, 2020
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4.60 (15 ratings)This old-fashioned strawberry rhubarb pie recipe features a tender, flaky crust and a filling that highlights the delicious combination of sweet strawberries and tart rhubarb with a touch of citrus. Included are tons of tips to ensure the filling thickens beautifully, how to use frozen fruit, as well as make-ahead and freezing instructions for preparing different components ahead of time.
Did you grow up on strawberry rhubarb pie? No one in my family ever made it and it wasn’t until I was baking on my own as an adult that I began experimenting with rhubarb. What a delicious discovery!
The combination of rhubarb and strawberry is a fruity match made in heaven. The sweetness of the strawberries balances out the bitterness of the rhubarb, and they both break down quite a bit in the pie so it almost becomes one beautiful, sweet, slightly tart, pink pie. Basically, it’s everything wonderful about summer in a pie.
A quick lesson on rhubarb
If you’ve never had it before (I was in my late 20’s before I was introduced to it!), you might be wondering what exactly is rhubarb?
It basically looks like pink celery; it comes in stalk form with leaves on the end and is in season during the spring and early summer. It has a fairly bitter flavor, so it is usually not eaten raw, but rather cooked down and sweetened in some form. It pairs incredibly well with strawberries and strawberry-rhubarb pie is its claim to fame!
To prepare rhubarb for pie baking, simply remove the leaves if they are still attached (the leaves are poisonous and should not be eaten; most rhubarb sold in grocery stores already have the leaves removed), rinse and dry it, trim off the ends and then cut it as described in the recipe. For this pie, we’ll be cutting it into 1-inch pieces.
Key strawberry-rhubarb pie ingredients
A few notes on the main ingredients in this strawberry rhubarb pie:
- The crust – This pie uses a traditional pie crust with a mix of butter and shortening for the fat. You can also use my most favorite pie crust recipe which uses vodka to make it incredibly flaky and tender.
- Strawberries – You can use fresh or frozen strawberries for this pie; if using frozen, use pre-sliced frozen strawberries and thaw completely before using.
- Rhubarb – You can use fresh or frozen rhubarb; if using frozen, measure the rhubarb frozen, then thaw completely and drain in a colander, but do not press liquid out.
- Instant Tapioca – This is sometimes labeled as “quick-cooking tapioca” or “minute tapioca” and has the texture of fine granules. It works wonderfully as a thickening agent in pie recipes.
Troubleshooting strawberry-rhubarb pie filling
One of the biggest issues that people have when making a strawberry-rhubarb pie is runny or watery filling. That’s pretty much the worst when you make any type of pie, is it not?
There are two keys to ensuring that your pie filling sets up beautifully thick:
- Use the instant tapioca – Flour and cornstarch are two other popular pie filling thickeners, but they just flat-out do not do as good of a job as instant tapioca in terms of creating a thick, cohesive filling that isn’t cloudy or has an aftertaste.
- Allow the pie to cool COMPLETELY – Never, ever cut into a warm pie! I know, the worst right? The filling of the pie needs all of that cool-down time to thicken and set up properly. If you cut into before it is completely cool, you risk a runny, watery pie.
Make-ahead and freezing tips
You can prepare multiple components of this pie in advance:
- Entire Baked Pie – Since the pie enjoys massive benefits from allowing to cool completely before serving, it is a perfect pie to make a day in advance of serving. Store at room temperature until ready to serve.
- Pie Crust – The pie crust can be prepared and refrigerated for up to 5 days or frozen for up to 3 months. Thaw in the refrigerator overnight.
- Pie Filling – The pie filling can be mixed together and then frozen for up to 3 months. Thaw overnight in the refrigerator before using it.
- Freezing Whole Pie – Once the pie has been baked and cooled completely, wrap in plastic wrap, then in foil and place in a freezer-safe ziptop bag and freeze for up to 3 months. Thaw in the refrigerator overnight and then allow to come to room temperature before serving.
More Delicious Rhubarb Recipes
- Strawberry Rhubarb Coffee Cake
- Vanilla Bean Rhubarb-Ginger Scones
- Rhubarb-Ginger Crumble
- Rhubarb Crumb Cake
If you make this recipe and love it, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much! ❤️️
Strawberry-Rhubarb Pie Recipe
Yield: 8 servings (One 9-inch pie )
Prep Time: 1 hour hr 15 minutes mins
Cook Time: 1 hour hr 5 minutes mins
Total Time: 2 hours hrs 20 minutes mins
This old-fashioned strawberry rhubarb pie recipe features a tender, flaky crust and a filling that highlights the delicious combination of sweet strawberries and tart rhubarb with a touch of citrus.
4.60 (15 ratings)
Print Pin Rate
Ingredients
For the Crust:
- 2¼ cups (281.25 g) all-purpose flour
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 11 tablespoons butter, cut into ¼-inch cubes
- 7 tablespoons vegetable shortening, chilled
- ⅓ cup (83.33 ml) ice water
For the Pie Filling:
- 3 cups (432 g) sliced strawberries
- 3 cups (366 g) sliced rhubarb, (1/2 to 1-inch pieces)
- ¾ cup (150 g) granulated sugar
- 1 tablespoon grated orange zest
- 2 teaspoons lemon juice
- ¼ teaspoon (0.25 teaspoon) vanilla extract
- 4 tablespoons quick-cooking, instant tapioca
- 2 tablespoons unsalted butter, cut into small pieces
Instructions
Make the Crust: Place the flour, salt and sugar in a food processor and pulse a few times to combine. Scatter the pieces of butter over the flour mixture, using your fingers to toss and coat the butter with some flour. Cut the butter into the flour mixture with five 1-second pulses. Add the shortening and continue to pulse until the flour is ple yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn the mixture into a medium bowl.
Sprinkle all but 1 tablespoon of the ice water over the mixture. Use a rubber spatula to fold the water into the flour mixture. Press down on the dough with the spatula until the dough sticks together, adding up to 1 tablespoon of remaining ice water if the dough does not come together. Divide the dough into two balls, one slightly larger than the other. Flatten each into disks, dust lightly with flour, wrap separately in plastic wrap and refrigerate for at least 30 minutes.
Remove dough from the refrigerator; let stand at room temperature to soften slightly, about 10 minutes. Preheat oven to 400 degrees.
Make the Filling: Toss the fruit with sugar, orange zest, lemon juice, vanilla extract and tapioca; let stand for 15 minutes.
Assemble the Pie: Roll the larger dough disk on a lightly floured surface into a 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch pie plate, leaving dough that overhangs the lip in place. Turn the fruit mixture, including juices, into the pie shell. Scatter the butter pieces over the fruit. Refrigerate until ready to top with the remaining dough.
Roll the smaller disk on a lightly floured surface into a 10-inch circle. Lay over the fruit. Trim the top and bottom dough edges to ½-inch beyond the lip of the pie plate. Tuck this rim of dough underneath itself so that the folded edge is flush with the edge of the pie plate. Flute the dough or press with a fork to seal. Cut four slits at right angles on the top of the dough to allow steam to escape. Place in the freezer for 10 minutes before baking.
Place the pie on a baking sheet; bake until the top crust is golden, 20 to 25 minutes. Reduce the oven temperature to 350 degrees and continue to bake until the juices bubble and the crust is golden brown, 30 to 40 minutes longer.
Transfer the pie to a wire rack; let cool for at least 2 hours before serving so the juices have time to thicken. Leftovers can be stored at room temperature, covered, for up to 3 days.
Notes
- Pie Crust - You can make the pie crust without a food processor; whisk together the dry ingredients, cut in the shortening and butter with a pastry blender or forks, then add the water and mix with a rubber spatula.
- Pie Plate - I use and recommend this glass pie plate.
- Strawberries - You can use fresh or frozen strawberries for this pie; if using frozen, use pre-sliced frozen strawberries and thaw completely before using.
- Rhubarb - You can use fresh or frozen rhubarb; if using frozen, measure the rhubarb frozen, then thaw completely and drain in a colander, but do not press liquid out.
- Instant Tapioca - This is sometimes labeled as "quick-cooking tapioca" or "minute tapioca" and has the texture of fine granules.
- Crumb Topping - You can halve the pie crust and use a crumb topping instead of a pie crust for the top. I love the topping from my Dutch apple pie.
- Allow the pie to cool COMPLETELY - The filling of the pie needs all of that cool-down time to thicken and set up properly. If you cut into before it is completely cool, you risk a runny, watery pie.
- Make-Ahead Entire Baked Pie - Since the pie enjoys massive benefits from allowing to cool completely before serving, it is a perfect pie to make a day in advance of serving. Store at room temperature until ready to serve.
- Make-Ahead Pie Crust - The pie crust can be prepared and refrigerated for up to 5 days or frozen for up to 3 months. Thaw in the refrigerator overnight.
- Make-Ahead Pie Filling - The pie filling can be mixed together and then frozen for up to 3 months. Thaw overnight in the refrigerator before using it.
- Freezing Whole Pie - Once the pie has been baked and cooled completely, wrap in plastic wrap, then in foil and place in a freezer-safe ziptop bag and freeze for up to 3 months. Thaw in the refrigerator overnight and then allow to come to room temperature before serving.
- Recipe from Cook's Illustrated
Calories: 530kcal, Carbohydrates: 61g, Protein: 5g, Fat: 30g, Saturated Fat: 14g, Cholesterol: 48mg, Sodium: 433mg, Potassium: 256mg, Fiber: 3g, Sugar: 25g, Vitamin A: 620IU, Vitamin C: 36.9mg, Calcium: 60mg, Iron: 2.4mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Dessert
Cuisine: American
[Photography byDee of One Sarcastic Baker]
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68 Comments on “Strawberry Rhubarb Pie Recipe”
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Pamela — Reply
I can’t wait to bake this. I saw rhubarb this weekend at the fruitstand. I’ve been wanting for years to start my own bed of it but never seem to get around to it. I see where you write that the leaves are poisonous and should not be consumed by humans. That’s important. The next recipe you do with rhubarb I have a suggestion that in addition to this also mentioning, actually emphasizing, the leaves, roots, ANYTHING but that stem, is also very poisonous to animals. My brother (a farmer) knows of a farmer whose wife had finished freezing and baking with and using a good bit of rhubarb. I don’t remember any longer whether it was the wife or the farmer himself, but one of them took the leftover leaves, as being farmers its engrained in there to never waste anything, fed those leaves to their cattle. EVERY single one died, their entire herd. Today there are thousands and thousands who have rabbits at their home, chickens (even my small town amended the bylaws once again allowing chickens within town limits, so far I don’t believe anyone has done this. At least I don’t HEAR evidence of it) so it might not just be farmers (and not every farmer knows everything there is to know about farming). I would just hate to see anything happen to someone’s beloved animals when it can be prevented. It still astounds me how part of a plant can be perfectly safe to use and other parts so poisonous. My great-grandmother is the only one who did anything with rhubarb. She cooked it until it was a consistency of what someone would have if they cooked strawberries or celery or another food that became almost a pulp. It was served in a small dish and obviously, sugar had to be put on it to make it palatable. I liked it. But, I don’t ever remember her using it in a pie.
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Emily A. — Reply
This was my very first time attempting to make a pie, also working with rhubarb, my favorite type of desert & my husbands favorite flavors. I’ve been too nervous to try at the fear of failure; I try not to take failure to heart, but food failures feel so personal don’t they? Haha.
I’ve made a few of Michelle’s other recipes with great success! SO I made it.See Also11 Recipes That Grandma Definitely Made BetterTurning Recipes Into Tea TowelsOld-Fashioned Baked Apple Cider Donuts Recipe - NINNESCAH HOMESTEADPulled Pork and More Summer Recipes for Your Slow Cooker…It was easy! The steps are so simply put, although I did cut my vents wrong? More like a tic-tac-toe than a starfish, oops. That didn’t matter in the end anyway, because the crust came out flakey and beautiful golden brown, the rhubarb and strawberries were perfect fork sized bites, the tart and sweet were paired just right, and the tapioca wasn’t anywhere to be seen just a perfect creamy filling, not watery at all.
I let the pie cool overnight and we warmed our slices up just a tiny bit before eating them for breakfast. My guess would be this is where people go wrong and get that watery pie? They like warm slices and think they should cut in before its set, as Michelle states ( Thank you for the ALL CAPS so I didn’t miss the importance of that step! ) My husband took a photo and said he needed to show people at work what his wife had baked him. So sweet!
I am excited to try more of these great recipes, put some yummy food into peoples lives and smiles on their faces. I feel like Michelle is a gem I have discovered to help me have success.
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Marissa — Reply
I have been making strawberry rhubarb pies for years . When I saw this recipe come out I had to try it and it was phenomenal! Everyone raved about the pie and it has been requested again. I typically use cornstarch but tried the tapioca pudding and was pleasantly surprised with the result. Definitely will be using this recipe for future rhubarb seasons! Give it a try!
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Caron — Reply
I made this pie last night and it was delicious. I am horrible at making pie crusts though. When rolling out the dough it ended up sticking to the mat, even though it was well floured. I ended up just patting the dough on the pie plate to fit it.
Should I have rolled this out while still chilled instead of waiting 10 minutes after it came out of the fridge? -
Heather Crosthwaite — Reply
Delicious and so easy!
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Kellie Childs — Reply
I just want to tell you that I have been following your site consistently for several years. Whenever I make a recipe from your site, it always works and always makes everyone happy. I don’t know why anyone would take you to task for this – those of us who are black have other things to worry about and just appreciate being distracted from the rest of the world for a while. Thank you for all the joy and yummy food you have gifted me over the years. You are a lovely person.
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claude lamoureux — Reply
hi michelle, i am an old men from canada. i like to cook a lot and i like your blog be proud to teach your childrens like you do, do not listen to jealous people who critizied you and your blog thanks to read
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Marsha — Reply
My husband and I both grew up on rhubarb. We have a patch that is almost 100 years old. We live in husband great grandfather’s home. I make pies, muffins, coffee cakes and even rhubarb oatmeal bars. My one son just wants plain rhubarb pie. He likes the tartness. I even freeze it and make pies all year. Some of my neighbors thinks they don’t like it but they have yet to turn down any of my baked goods! Can’t wait to try your recipe.
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Kris — Reply
This is so good! I had to sub 4 TBS of cornstarch because I didn’t have tapioca on hand. Next time I get to the store I will be buying some for my pantry. I only had enough strawberries for one pie so my second pie was Blueberry/Rhubarb and it is delicious. We love to eat leftover pie for breakfast. Thanks Michelle :)
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Macy — Reply
I want to like rhubarb. Maybe the addition of strawberries cuts the bitterness enough..and possibly my taste buds would now like the taste. I didnt used to like cranberry sauce at Thanksgiving but now I do like it..in fact it must with the rolls😊
This may be the recipe to make the rhubarb shine. It sure looks pretty. -
Sharon A. — Reply
Absolutely LOVE strawberry rhubarb pie!!
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Amy Hershberger — Reply
This looks amazing :)
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Kelly — Reply
Yum!!
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cake spot — Reply
great recipe thanks a lot for sharing
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Lauren — Reply
Is it really only 2 1/4 cups flour? It looks like a higher fat/flour ratio than I’ve seen on other crust recipes, which could be delicious.
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Rachel — Reply
Hi Michelle,
Would I be able to freeze this pie after making it or before baking it in the oven? We bought some fresh rhubarb at our farmers market and I want to make it before it goes bad but want to cut back on the sweets we’ve been eating lately.
:-P Thanks!-
Michelle — Reply
Hi Rachel, Yes, you can freeze at either point (before or after baking). In either case, be sure to wrap very well in a couple layers of plastic wrap, and then foil.
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Erika — Reply
I would love to try this recipe and see the pictures too but i think something is wrong with the link. Would you be able to upload some pictures of your pretty pie everyone keeps commenting on? Pretty pleeeeease :D
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Michelle — Reply
Hi Erika, I’m not sure what happened with the pictures, but I re-uploaded them! Enjoy! :)
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Joanna — Reply
This looks delicious!! I was wondering if I could make this recipe without a food processor and cut in the butter and shortening with knives or something?
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Michelle — Reply
Hi Joanna, Yes, you could do that.
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Alisha — Reply
I made this for a party yesterday, and it was the first thing gone! Everyone loved it. I used 4 tablespoons of cronstarch because I didn’t have tapioca on-hand. It tasted great, and it thickened very nicely (I let it cool overnight), but it did look a bit cloudy. I don’t think anyone but me noticed ;) Thanks for another fantastic recipe!
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Lynne — Reply
I made this for “game night” dessert, and it was a hit. I aleady have a recipe for S/R pie that I’ve used for years, but I decided to try this new one. Mine did not use tappioca, and I will say I was nervous that the pie would be gelatinous like the store-bought pies, but it wasn’t. It had just the right amount of thickness. I will admit that I haven’t made a pie crust in a while, the premade ones get rave reviews in my house, so why bother? But I did make this one, and it was very good – you definitely could tell it was home-made. I had to refridgerate it overnight, so it was a little more challenging to roll out than usual. It’s also a wetter crust than I’m used to. As for the pie itself, the steps to getting it together are somewhat complicated (I forgot to dot with the butter before topping it!), and I think my oven was preheated for at least 20 minutes before I actually was ready to put the pie in (you could do that step when you are freezing the pie for 10 minutes at the end). I would definitely make this pie again, but I will increase the sugar to 1c as it was a little tart for my taste, and I might use a store bought crust. Oh, and my original recipe has a tsp of cinnamon in the filling, so I served this with Turkey Hill’s Fried Ice Cream flavor ice cream which has a cinnamon base (and pieces of sopapilla) – yum!
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Lynne — Reply
I assume when you say “orange juice” in step 4, you mean “orange zest”. Otherwise, what is the measurement of orange juice that should be used?
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Michelle — Reply
Hi Lynne, Yes that should be orange zest. My apologies for the error, I will edit it immediately.
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Erika — Reply
I just noticed, you used a pastry mat, right? I have one of those because none of my kitchen surfaces are suitable for pie dough. How do you prevent it from slipping around as you roll the dough? It drives me nuts!
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Michelle — Reply
Hi Erika, I do have a pastry mat, I love it! It doesn’t slide at all because it’s a silicone material. This is the one I have, if you’re interested: http://www.kingarthurflour.com/shop/items/silicone-rolling-mat
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Rieneke — Reply
This pie looks amazing! I must go and see if we have any rhubarb in the stores here in Holland!
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audrey — Reply
was wondering if this pie can be made with frozen strawberries and rhubarb??
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Michelle — Reply
Hi Audrey, Yes, you can use frozen fruit. Be sure to measure it when frozen and then allow it to thaw before using it in the pie. Enjoy!
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Carolyn — Reply
Been dying to try this as I had my first experience with ever TRYING Strawberry Rhubarb pie was last year…and I just turned 40!!!!
Strawberries are on sale this week and a perfect time to try it! Thanks!
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Sarah — Reply
I had never tried strawberry-rhubarb pie and decided to try this recipe. It turned out really well and I am now a fan of this pie. Just be careful not to add too much water to the crust…
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Jen — Reply
I have always wanted to make a strawberry rhubarb pie, but it is next to impossible to get fresh rhubarb in Texas; it just doesn’t grow well here. Would frozen work? And while we’re on the subject, how about frozen strawberries? This pie looks amazing and makes my mouth waters every time I see the pictures…
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Michelle — Reply
Hi Jen, I have never had frozen rhubarb so I can’t say for sure how it might break down but you could always give it a try. If you have access to fresh strawberries (I imagine you can get those in Texas, right?), I would definitely recommend going the fresh route.
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Paula Jo @ Home and Garden Decor — Reply
My mom use to fix this kind of pie. It was one of my favorites, with of course a scoop of vanilla ice cream on it. I’m going to go back home for a visit this summer, and maybe mom will fix it for me.
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Kim — Reply
Where did you get your oven safe cooling rack and the pan to match it? I have been looking for something like it and no luck. Just keep finding the ones not oven safe. thx!
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Michelle — Reply
Hi Kim, These are the cooling racks that I use: http://www.amazon.com/gp/product/B000OFND8W/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=broeyebak-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B000OFND8W
I don’t know that they have “matching” pans, but these are the sheet pans I use, and the cooling racks fit perfectly inside them: http://www.amazon.com/gp/product/B0001MS3P6/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=broeyebak-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B0001MS3P6
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Tracy — Reply
I just made strawberry-rhubarb pie today…it’s my all-time favorite. Your recipe looks lovely, and I too love seeing the fruit bubble up from below the crust. :-)
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Hezzi-D — Reply
This looks so yummy! I love strawberry and rhubarb together!
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Judy — Reply
and dessert!
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Katie @ NYCitified — Reply
Hmmm, now my Dad would argue that it’s not a rhubarb pie if it is tainted with strawberries. I would argue that looks pretty delicious though and I might have to give this recipe a whirl for our 4th of July BBQ!
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Lisa @ The Cooking Bride — Reply
Your pie looks great! I just love rhubarb. I just make a blueberry rhubarb pie for Father’s Day.
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Robyn {Planet Byn} — Reply
i made a strawberry rhubarb tart for father’s day last sunday. i topped it with a brown butter crumble instead of another pie crust. it was crazy delicious!
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Valerie — Reply
I just looove it… and this picture with the juice going out of the pie…. mmm
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Khushboo — Reply
I have only tried making pie once and that was a huge failure. My pie crust tasted weird, not good at all. The strawberry rhubarb combination is on all blogs! So many amazing things at once.
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Katrina — Reply
This pie is a beaut. My favorite dessert actually :)
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Cookin' Canuck — Reply
Wow, it looks as though you hit a home run with this one,Michelle. Beautiful!
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Fran @ www.fransfavs.com — Reply
Strawberry-rhubarb pie is my favorite summer pie! I posted a Bon Appetit version last week that I’ve been making for several years. It was amazing – yum!!
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jen @ the baked life — Reply
love pie so much. This one looks amazing. Love the pinky inside.
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Erin — Reply
Last time I made strawberry-rhubarb pie the juices went everywhere! Good call on noting that it needs to cool longer.
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That looks INCREDIBLE! Thank you for sharing–I can’t wait to try all these rhubarb recipes that have been going around lately!
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Jacqueline — Reply
I remember a pie like this from my childhood (except I think yours looks even better :-))!
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Erik — Reply
I made the same pie from Baking Illustrated last summer – it was awesome. I agree about cooling, in fact I’d say let it cool overnight if you can – it sets up very nicely if it’s cooled completely – cut it too soon and it’s a soupy mess. Your pie looks like it turned out much prettier than mine, though.
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Emily Malloy @Cleanliness — Reply
Oh, I live for strawberry and rhubarb! This pie is perfect.
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Ann — Reply
Looks amazing! I love strawberries AND rhubarb!
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Cassandra at FrillyFabulous — Reply
This looks nothing short of delicious! I haven’t tried rubarb yet, but certainly need to after seeing this recipe! Thanks for sharing :)
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Paula — Reply
Even a non-fan of rhubarb (me) knows when she’s looking at a beautiful and tasty pie (with an awesome flaky crust)!
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Mackenzie@The Caramel Cookie — Reply
I’ve never had rhubarb but would love to try it in this pie!
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Heather (Heather's Dish) — Reply
oh my word, your crust looks absolutely SUBLIME!
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Strawberry rhubarb pie is my all-time favorite kind of pie! This looks wonderful!! :)
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Blog is the New Black — Reply
Looks wonderful! I’ve yet to try baking with rhubarb!
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Lauren at Keep It Sweet — Reply
Your pie looks wonderful and I definitely love that it is bursting with fruit!
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Adrienne — Reply
Mmmm…rhubarb and I are BFF and this recipe looks wonderful. Guess I know what I’ll be making in the near future :D
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Sasha — Reply
ooo this looks scrummy! I too had my first experience of cooking with rhubarb relatively recently, only this year in fact! and fell in love at first bite :) I have never tried the rhubarb-strawberry combo though it seems so popular it must be pretty darn good, hence am thinking about giving this recipe a try although i am a little embarrassed to say I dont really know what tapioca is and was wondering if there are any good substitutions?
Thank you :)-
Michelle — Reply
Hi Sasha, Tapioca is a starch and it’s used as a thickening agent in the pie. You can usually find it in the baking aisle near the gelatin. Substitutions for tapioca to thicken the pie would be things like cornstarch or flour, but I wouldn’t be able to give you an idea of how much to use because I haven’t tried this recipe with those thickening agents.
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Sasha —
Thank you so much for the advice, I will do some research and if i make it with substitutions will comment and let you know what i did incase it might help anyone else :)
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Paula — Reply
This looks delicious!!! I love going to the farmer’s market and getting a great deal on organic strawberries. Only way to get a great deal is to buy lots. No problem. Recipes like this only encourage my addiction. :)
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Christine — Reply
I own a jam business, and I make a strawberry rhubarb jam that tastes just like pie filling. It’s heavenly. I also make a rhubarb vanilla jam, which I just enjoyed on top of a bowl of vanilla ice cream. Yum.
