Simple and easy to make this, this delicious old-fashioned strawberry rhubarb pie is packed with a juicy strawberry rhubarb filling and is the perfect way to use up fresh or frozen fruit.
Heat the oven to 425 degrees (or 400 if gluten-free).
Place one pie crust into a 9″ pie pan.
Gently toss the sliced strawberries and rhubarb together. Spoon half into the pie crust.
In a small bowl, stir together 1 1/2 cups sugar, flour, and orange peel. Sprinkle half this mixture over the strawberry rhubarb in the pie crust. Spoon the remaining sliced strawberries and rhubarb into the pie, then sprinkle with the remaining sugar mixture.
Slice the butter into small pieces and place around the top of the pie.
Cover the pie with the top crust and seal the edges by pressing with a fork. Cut slits in the top, then sprinkle a tablespoon of sugar over the top of the pie. Cover the edges of the pie crust with foil or pie crust shield to prevent the edges from burning.
Bake for 40-50 minutes or until the crust is just browning and the juice bubbles through the slits. Cool, slice, and serve.
Enjoy with whipped cream if desired. Best served warm.
Keywords: strawberry rhubarb, rhubarb pie without tapioca, gluten-free, rhubarb dessert