Rhubarb/Strawberry Pie

This pie captures spring in every slice. Equal parts fresh rhubarb and strawberries, tart and sweet in perfect balance, held together by instant tapioca and brightened with fresh orange juice, orange zest, and a spoonful of marmalade.

The orange additions are what separate this from a standard rhubarb-strawberry pie. Fresh orange juice adds fruity acidity, the zest contributes fragrant oils, and the marmalade brings a bitter-sweet depth that bridges the tart rhubarb and sweet berries. Together they create a filling that tastes more complex than the usual sugar-and-fruit approach.

Instant tapioca is the thickener of choice for fruit pies, and this one shows why. It absorbs the juice released by the rhubarb and strawberries during baking and sets into a clear, glossy gel that doesn’t cloud the vibrant red-pink color. Cornstarch or flour would make the filling opaque and starchy-tasting.

Letting the filling stand for 15 minutes before assembling gives the tapioca time to soften and start absorbing liquid. Skipping this step means crunchy tapioca granules in the finished pie.

Kitchen Tips

• Slice the rhubarb to ¼ inch for even cooking. Thicker pieces stay tough while thin ones dissolve.
• Adjust sugar between ½ and ¾ cup depending on how tart your rhubarb is. Taste a piece raw and decide.
• A lattice crust lets steam escape and shows off the bubbly pink filling underneath.
• The pie is done when the filling bubbles visibly through the lattice. Underbaked tapioca stays gritty.

Variations

• Add a teaspoon of vanilla extract to the filling for a warmer, rounder flavor.
• Use frozen rhubarb and strawberries when fresh isn’t in season. Thaw and drain excess liquid first.
• Swap the lattice for a full top crust with steam vents for a more rustic look.