The rhubarb that I've had...over 20 years ago, was tart, but also really sweet. A very nice combination. I liked the flavor, but not the texture...my grandparents would serve it raw and it reminded me of celery, which I don't like to eat raw...that's what I remember, tasty, sweet/tart and stringy. Cooked, i'm sure the texture softens up.

Mmmmmm Rhubarb! Rhubarb is tart and tattoos are painful but both are worth it.
I like that depending on how I want rhubarb to come out I can add or subtract sugar and still have a sparkly result. And it is an added bonus that it is red-pink and makes everything pretty.

Hi Elise, I'm a midwesterner with a long love affair with rhubarb. As kids we picked it for mom to cook with, then wore the huge leaves as hats! Raw, rhubarb has the tartness that can be compared to Warheads. When cooked on top of the stove (with at tiny bit of water and sugar added), it becomes sauce. It's consistency is, well, slimy but tastes great warm over ice cream. People here beg, borrow and yes, occasionally steal rhubarb when it is season.

What a great looking recipe! My mother-in-law has been bringing me armloads of rhubarb and I've been making jam, folding chopped, sugared rhubarb into my basic scones and even made some rhubarb smoothies for breakfast one morning.

My mother, of Dutch-Mennonite heritage, makes a dish called veraniki (also a Russian dish). It is a very eggy noodle dough, cut into squares, filled with dry-curd cottage cheese and served with a white gravy. Sometimes, she'll fill some of these with rhubarb-Yum! That sarory-sweet combination is great! She'll just randomly throw them all together so you never know when you might find one on your plate!

What wonderful recipes for the pie crust, too!! My grandmother (southern IL - 1940s) always had rhubarb and strawberries growing in her huge garden. She made a strawberry and rhubard COBBLER that won the County Fair for a few years. I don't know how she accomplished this with a wood burning stove - amazing!!
I have some of her recipes but I wish I had this one! Could you or anyone help me out with a cobbler recipe, or at least point me to where I could find an old fashioned one?

My mom used to make this pie every summer in multiples for the freezer. We never got to eat them fresh - only during the holidays. At least until the Christmas Mom took the first bite and realized she had forgotten the sugar! After that, we always got one pie right after it was baked to make sure that all was well. Thanks for reminding me of some of the best parts of my childhood.

I've never had strawberry rhubarb pie before (let alone made one), but I decided to try it out. What a hit! My friends loved it and so did I! A great recipe. Thanks!

Over the last 20 years or so I have enjoyed baking breads of various types Last year for the Thanksgiving and Christmas season I was challenged by a few friends to try something different by trying out pies for low sugar content for diabetics and those who just don't want all that sugar, and I found that with rhubarb to sweeten it use 1/4 the sugar and 1 part raisins to 3 parts rhubarb, then use it to make any and all recipes for pies, cakes or side dish. It will be more than sweet enough for any one without that much sugar.

I loved this recipe. I see a comment for a cobber. See on this site...
Simply Recipes: Strawberry Rhubarb Cobbler.

This recipe turned out wonderfully- my wife, who'd never even heard of rhubarb, loved it and demanded that I make another as soon as possible. I found that adding a little cinnamon enhances the flavor. Thanks for this delicious recipe!

I love the pie so much! Thanks very much for sharing this recipe, it's wonderful! I will probably try some other recipe with rhubarb in the future.

Wonderful recipe! I baked this pie for my fiance (it's his favorite kind of pie). I was nervous since I had never baked one before and had no idea what to expect. He loved it and so did I. Thanks again.

I've loved rhubarb all my life, because my grandmother in South Dakota always had around a bowl of rhubarb sauce, a jar of jam, and everything else you can make with rhubarb. We used to put the sauce over our cold cereal, our ice cream, or even a slice of lightly-buttered bread. I found a similar strawberry-rhubarb pie recipe in a well-known cookbook and have made it for many church fellowships. It is always a huge success! The differences between the recipe above and the one I make is that my recipe has 1/4 teaspoon of ground nutmeg mixed into the sugar before it is added to the fruit and I omitted the orange rind. I let the fruit-sugar-tapioca mixture sit at room temperature for at least 30 minutes so the tapioca is softened as it draws moisture out of the fruit. When I use frozen rhubarb pieces, I add about 1 tablespoon more of the tapioca. After pouring the fruit mixture into the pie crust, dot the top of the fruit with tiny pieces of butter. (Butter helps the tapioca thicken the syrup that forms in the pie.) Also, after placing a top crust on the pie and sealing the edges well, lightly brush the top of the pie with an egg-white-and-water mixture, then sprinkle a teaspoon or so of granulated sugar over it. The crust will turn out golden, glossy, and slightly crisper and the extra sweetness makes the rhubarb even better.

I made this recipe. Although good, another time, I would omit the orange peel as I thought it overwhelmed the flavor and detracted from the flavor of the strawberry and rhubarb. The orange peel gave it more of an orange sherbet flavor.

I would also a few dots of butter before putting on the top crust.

I don't know if I'd try adding cinnamon as one suggested because that may also detract, although I did put in a grating of nutmeg.

So many things that can be done be
rhubarb, but the pie will always be
the most popular.

This was delicious but for those who are trying to substitute the tapioca, use more than 1 TB flour and 1 TB cornstarch, because this is what I tried and it still came out soupy.