Fresh Picked Strawberry Rhubarb Pie


Warm, but overcast, yesterday was the perfect day for strawberry picking with my family. Highland Farms in West Chester, PA is the place to go for all sorts of fruit picking throughout the year. The scent of strawberries was in the air as we approached the field.


photo by Caitlin

Do your littles watch the show Daniel Tiger? Annabelle loves the animated Mr. Rodgers version and on one episode Daniel and his friends go “fruit-picking”. My Annabelle could not wait to try it. She ate as much as she picked and was covered in warm strawberry juice by the time we were done. Want to have some fun? Go pick some berries!


photo by Caitlin

Fresh picked berries are at their peak of sweetness compared to the more tart berries found in the grocery store, so less sugar is needed for the perfect pie. Make sure your filling is really bubbling (see video below) before you pull it from the oven to insure all the juices gel and don’t leave a soupy mess when the pie is cut. If the crust edge is over-browning then cover it with a pie shield or foil.


Find a pie dough recipe here. It’s my favorite go to recipe and enough for a double crust, so wrap and freeze half of it for another time or just bake two pies.


best baking buddy ever

Fresh Picked Strawberry Rhubarb Pie

Pie dough for a single crust pie

2 tablespoons gingersnap crumbs

Crisp Topping

½ cup all purpose flour

¼  cup brown sugar

¼ cup old fashioned rolled oats (not instant)

¼ teaspoon cinnamon

4 tablespoons salted butter, cut into cubes


4 cups of fresh picked strawberries, slice large ones in half

2 cups sliced (1/2-inch thick) fresh picked rhubarb

2 tablespons heavy cream

1 tablespoon fresh lemon juice

½ teaspoon vanilla

½ cup sugar

¼ cup all purpose flour

Heat oven to 400F. Line 9-inch pie plate with dough. Trim and flute edge.  (Roll out dough scraps and cut shapes for decoration. Sprinkle shapes with sugar, if desired.)

Sprinkle cookie crumbs over bottom of pie shell and chill while preparing topping and filling. For topping: combine all ingredients in a bowl working the butter into the dry ingredients until clumps form. Chill it. For Filling: Place berries and rhubarb in a large bowl. Drizzle with heavy cream, lemon juice and vanilla; gently toss to coat. Add sugar and flour; toss again. Spoon into pie shell. Sprinkle crisp mixture over the top. Bake for 60 to 70 minutes or until pie is bubbling and crust and topping are golden brown. Let cool to room temperature or serve just slightly warm. 



24 thoughts on “Fresh Picked Strawberry Rhubarb Pie

    • Rhubarb is a perennial that looks like rose colored celery. The leaves are inedible due to toxic properties, but the stalks are intensely tart and delicious baked or stewed in desserts and preserves

  1. Let me say that your photos are fantastic! I adore that you cook with your little. The pie looks divine……but I confess that I’ve never eaten rhubarb. Its true! I’ve noted throughout life, that it’s often paired with strawberries. Curious to me as, do strawberries need to bug e paired with anything? 😊
    I recall, as a child, seeing rhubarb for the first time, how it looked to me like red celery. I was having none of that madness. In fact, I felt I was being manipulated in some was as if coloring celery a lovely red would entice a finicky child to eat it. Hahaha
    As an adult, I’ve heard others rave about it, though I still look at it at the farmers market with a degree of .suspicion. twice this week, I seen recipes from my beloved and trusted bloggers and think I MUST hive this a go!

    • You certainly made my day with your comment“beloved and trusted blogger”. ❤️ rhubarb is intensely tart so a very complimentary flavor when paired with sweet strawberries. I think it grows well in cooler climates so very popular in northeast USA. It sure does look like rosey celery and is even crisp like celery, but I would never eat it raw. Baked in a pie is my favorite way to enjoy it. I hope you will give it a try.

      • Baking is all about practice and perseverance. Think of it like learning to play a new instrument. You will do great

  2. I love the photos of you and precious Annabelle and that you made my favorite pie EVER!
    I’m so excited to have my littles visit this summer. We are planning a strawberry picking day too! Beautiful post my friend ❤️

  3. I just started seeing local strawberries pop up at farmers markets this weekend. So exciting! Now you’re making me want to go strawberry picking asap and make some pie. 🙂

    • well I am very glad to hear this because there is nothing better than fresh picked…a world of difference

  4. I’m not a baker, but I’m going to try this recipe Lisa. Annabelle is so cute. I hope the stains come out of her adorable outfit.

    • Thank you Marguerite for such a lovely and kind compliment. My recipes are inspired by places I have been and people I love and very happy it comes through here on the blog

  5. OMG Lisa, what a fun day you had with that little dollie. I love your photos! We have the kids coming this weekend, maybe we’ll give strawberry picking a whirl. The pie looks so good! I actually have some rhubarb in my fridge (someone from work brought some in). We’ll see how it goes! 🙂

    • If you go strawberry picking bring a bottle full of water with you so you can wash them before they eat them. That is what we did because we had a feeling Annabelle might want to sample.
      Rhubarb and strawberries are perfect together. If not in a pie try a crisp or a cobbler.

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