Strawberry Rhubarb Pie with Cinnamon Sugar

Strawberry rhubarb is the spring pie that proves opposites attract. Tart spring rhubarb stems balance the syrupy sweetness of fresh strawberries, and quick tapioca pulls the juice into a glossy, set filling that slices cleanly without weeping.

Letting the fruit sit with the sugar and tapioca for 20 minutes before assembling matters. The tapioca needs time to absorb the released juice or you’ll bake out a watery pie. That patience pays off in clean slices and a filling that holds its shape on the plate.

The cinnamon-sugar streusel topping replaces a traditional top crust here. Flour, sugar, cinnamon, nutmeg, and butter cut into crumbs scatter over the filling and bake into a crackly, spiced crust. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, and prepare for that purplish-red juice to run beautifully across the plate.

Pro Tips

• Use fresh rhubarb when in season (April to June). Frozen works but releases more water, so thaw and drain it well first.
• Slice rhubarb to a uniform ½ inch thickness for even cooking. Thicker chunks stay stringy in the bake time.
• Don’t skip the 20-minute fruit rest. Tapioca pearls need to soften or they’ll stay crunchy in the finished pie.
• Cool the pie at least 2 hours before slicing. Warm fruit pies run thin, and the filling sets as it cools.

Variations

• Swap half the strawberries for raspberries or blackberries for a mixed berry rhubarb pie.
• Stir 1 teaspoon of grated orange zest into the fruit for a citrus brightness.
• Add ½ cup of toasted oats to the streusel for a heartier oat-crumble topping.