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    Rhubarb-Strawberry Pie

    Rhubarb-Strawberry Pie

    Photo by Tempest R.

    Weight Watchers Points = 9 per piece

    • Prep Time


    • Cook Time


    • Servings



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    • 1

      cup white sugar

    • 2

      tablespoons cornstarch

    • ½

      cup water

    • 1

      pound rhubarb, cut into pieces

    • freshly grated nutmeg

    • 1

      pound fresh strawberries, quartered

    • 1

      9-inch double frozen pie crust

    • 2

      tablespoons cold butter, cut into bits

    • 1

      tablespoon milk

    • 1

      tablespoon sugar in the raw


    Preheat oven to 400°. Dissolve cornstatch in water. In a saucepan over medium heat, cook sugar, cornstarch mixture and rhubarb until thickened. Add nutmeg and raw strawberries. Pour filling into pie crust. Dot top with butter and cover with top crust. Seal edges of top and bottom crust. Apply milk to top of pie using a pastry brush. Sprinkle with sugar in the raw. Cut slashes in top crust to let steam escape. Bake for 35 to 40 minutes, or until bubbly and brown. Cool on rack.


    More recipes by Tempest R.

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