Gluten Free Strawberry Rhubarb Pie

Name: Gluten Free Strawberry Rhubarb Pie
Prep time: 40 min
Cook time: 55 min
Total time: 95 min
Ingredients: 4 tbsp (56g) butter; 1 lb (454g) rhubarb, chopped into ½-inch slices; 1 cup (220g) firmly packed brown sugar; ¼ cup (60g) heavy cream; 1 tbsp vanilla extract; zest of one orange; ¼ cup (40g) tapioca starch ((cornstarch or arrowroot starch may be substituted)); 2 lbs (908g) strawberries, hulled and sliced; 1 recipe Gluten Free Pie Crust Recipe; egg wash, for brushing onto crust ((one egg whisked with one tablespoon of water and a pinch of salt)); turbinado, demerara, or sparkling sugar, for sprinkling ((optional))

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This is the BEST Gluten Free Strawberry Rhubarb Pie filled with sweet strawberries and tart rhubarb in a buttery, flaky crust.

slice of gf strawberry rhubarb pie on stack of white plates with whole pie in the background.

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The only time I ever remember having rhubarb in my life was mixed in a store bought yogurt with strawberries. I liked it, but I don't know if that was the best representation of rhubarb for a first timer.

Growing up in the southernmost part of Virginia, rhubarb wasn't something that was offered in stores or locally grown. In fact, it's still very hard to get your hands on around here. But when a few people asked me last year if I had any recipes using rhubarb, I made a mental note to go on a scavenger hunt when the season rolled around again. And here we are, into another rhubarb season, and my scavenger hunt was successful! I baked my first ever dessert with rhubarb and it was delicious!! I loved the sweet/tart combo of this pie, so I'm sharing it with you now.

here's what you'll need

ingredients for strawberry rhubarb pie measured out and labeled on white marble counter.

Gluten free pie crust - if you haven't yet tried my gluten free pie crust, PLEASE try it. You will NOT be disappointed! It rolls out like a dream, but the best part? It's flaky as heck and so buttery and delicious.
Strawberries - it's best to use fresh strawberries for this pie. Strawberries are full of water and when they're frozen, they're even more watery.
Rhubarb - try to find fresh stalks if you can, but from my research you apparently can use frozen rhubarb with the same results. I would thaw them first, toss any liquid that accumulates, and then proceed with the recipe as instructed.
Orange zest - I found I really LOVE a little bit of orange zest thrown into the filling for a bright flavor. You can leave it out or use lemon zest instead.

let's make strawberry rhubarb pie!

adding brown sugar and heavy cream to rhubarb in stainless steel skillet.

Saute rhubarb in butter until soft. Add brown sugar, cream, vanilla, orange zest, and a pinch of salt. Stir and continue to cook just until the sugar has melted.

pouring sauteed rhubarb over strawberry slices in glass bowl.

adding tapioca starch to strawberries and rhubarb in glass bowl and mixing with white spatula.

Remove rhubarb from the heat and pour it over sliced strawberries in a large bowl. Add tapioca starch and stir to fully combine. Allow to cool completely.

cutting strips of pie dough with pastry wheel using a clear ruler.

Roll out half the pie crust dough and place it into a 9-inch pie plate, allowing any excess to overhang on the sides. Chill for 20 minutes. Roll out second half of the pie crust dough into a rectangle that's at least 11 inches in length by 9 inches wide. Cut strips of dough from rectangle. I like thick (roughly one inch) strips of dough for this particular pie, but make them any size you'd like.

pouring cooled pie filling into bottom pie crust.

forming strips of pie dough into a lattice pattern on top of filling.

Preheat the oven to 350 degrees F. Remove the lined pie plate from the refrigerator and carefully fill it with the cooled down filling. Weave the dough strips over the filling, forming a lattice top.

sprinkling top of pie with demerara sugar.

Combine egg with one tablespoon of water and a pinch of salt and whisk fully. Brush onto lattice crust and sprinkle with demerara or sparkling sugar. Bake for 50-55 minutes, or until the crust is golden brown and the filling is bubbling up through the holes in the lattice.

Prefer to Watch?

whole strawberry rhubarb pie with lattice top crust.

Strawberry Rhubarb Pie FAQs

Can I use frozen fruit?

You can use frozen rhubarb, but I would stick with fresh strawberries as frozen strawberries are loaded with extra water.

How do I store this pie?

It can be kept at room temperature for up to 3-4 days. It can also be frozen both before and after baking. To freeze before baking, wrap in plastic wrap and then in foil. Bake directly from frozen, adding 20-30 minutes to the baking time.

Can I use cornstarch instead of tapioca starch?

Yes, you can substitute with either cornstarch or arrowroot starch.

more gluten free strawberry desserts

slice of pie on white plate with bite on fork.

If you've never had rhubarb, you really need to try it in this Gluten Free Strawberry Rhubarb Pie. Sweet strawberries and tart rhubarb are a match made in heaven!