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5 from 3 votes

Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie
Servings: 8 slices
Prep Time30 mins
Cook Time55 mins
Total Time1 hr 25 mins


For the Crust:

  • 200 g (1 1/3 cups) all-purpose flour
  • 120 g (2/3 cups) soft margarine
  • 3 tbsp cold water

For the Filling:

  • 500 g (1 1/4 lb) rhubarb stalks
  • 400 g (1 lb) strawberries
  • 170 g (3/4 cup) brown sugar
  • 50 g (1/3 cup) all-purpose flour
  • Ground ginger to taste


  • Cut margarine into flour with two knives or a pastry-cutter. Sprinkle water on top and with floured hands, gently squeeze into a ball. Refrigerate for 30 minutes before rolling out on a floured surface.
  • Wash and trim rhubarb; chop into 1 cm/1/2-inch slices. Sprinkle with salt; let stand about 20 minutes. Wash and hull strawberries; cut larger ones in halves or quarters.
  • Roll out pastry and cut out pie lid; roll out remaining pastry and line bottom and sides of pie pan.
  • Stir strawberries and rhubarb together; stir in sugar, flour, and a pinch of ginger if you like ginger. Scrape mixture into pan; top with pastry lid. Crimp edges and cut vents.
  • Place pie on a baking sheet to catch drips. Bake in 200°C / 400°F oven for 45-55 minutes - until filling is bubbling and pastry is golden.


Where I live, most soft margarine comes salted, so I don't add any salt - adjust to your own preference and ingredients.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 8slices | Calories: 331kcal | Carbohydrates: 51g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 151mg | Potassium: 324mg | Fiber: 2g | Sugar: 23g | Vitamin A: 600IU | Vitamin C: 34.4mg | Calcium: 88mg | Iron: 1.9mg