With summer underway, red-ripe strawberries and rhubarb are emerging from gardens and into the produce isles of local grocery stores. I picked some rhubarb last week and was just itching for a time when I could make a strawberry rhubarb pie and post this great recipe.

You see, my grandma always made rhubarb pie growing up. I don’t know that I ever worked up the courage to try a bite of it when I was a kid. Quite frankly, I thought that the rhubarb looked a little funny so that is probably why. As my sense of adventure and taste buds emerged as an adult, I decided to test out this funny looking pie filling for the first time. A few years ago I called my grandma one day and asked her for her secret rhubarb pie recipe. I am not sure that she was necessarily trying to keep it a secret from anyone, but nobody in my immediate family had it as of then. It may have made her feel a bit special that I was referring to her pie as a secret recipe and I know it made me feel special to be finding out her special techniques! Her rhubarb pie recipe, which I will be share as well with you today, now holds a treasured place among a family recipe binder that one of my sisters made for the rest of us sisters a number of years ago. The main content of this post will be for Strawberry Rhubarb Pie…which is my grandma’s rhubarb pie recipe with a little extra twist from me. Her “secret” in her rhubarb pie though? Orange gelatin powder. My extra twist? Strawberries, of course, with some added strawberry jam, lemon zest and lemon juice. Read on, make and enjoy the fruits of your labor!

Strawberry Rhubarb Pie

4 c rhubarb, chopped into 1/2″ pieces
2 c strawberries, sliced
1/3 c flour
1 1/3 c sugar
2 T strawberry jam/preserves
2 T orange gelatin powder mix
zest of 1 lemon
1 T lemon juice
Pie dough for a 2-crust pie
{If looking for a good crust recipe click on the following links to check out my posts on Whole Wheat Pie crust made with coconut oil or Pie Dough with helpful tips for making a great crust}

*The total amount of fruit should equal 6 cups. If you would like the ratio of rhubarb to strawberries to change, that is fine, just make sure that there are 6 cups of fruit total.

Grandma’s Rhubarb Pie Filling

6 c rhubarb, chopped into 1/2″ pieces
1/3 c flour
1-1/2 c sugar
2 T orange gelatin powder mix

Place chopped rhubarb into a large mixing bowl.

Next, add strawberries…

Sugar…

Add the orange gelatin powder…

Strawberry jam…

Zest the lemon and toss it in…

Squeeze 1 tablespoons of lemon juice to add to the mix…

Add the flour…

Mix it all up really well…

Roll out the bottom crust for your pie and place in pie plate {poke some holes in bottom crust with a fork here and there as well}…

Fill ‘er up with the filling…

Cover with top crust and flute the edges…

If desired, make an egg wash {1 egg + 1 t of water whisked together} and brush on top of crust to give it a little sheen and sprinkle with a little sugar. Make a few pretty vent slits on top of crust.

Place in a pre-heated 425 degree oven for 15 minutes. Turn oven down to 375 and bake for another 40 minutes or so, or until top crust is golden brown.

Serve warm or cooled by itself or with a little whipped cream or vanilla ice cream. Enjoy!

Mmmm…good stuff!

If you liked this post you may also like…

Custard Pie {can be made dairy free}

Whole Wheat Pie Crust {made with coconut oil}

Pie Dough Recipe {with helpful tips for making a great crust}