Today is National Strawberry Rhubarb Pie Day, celebrating the sweet-tart dessert that has become a favorite of late spring and early summer.
Rhubarb was cultivated for thousands of years in Asia, where it was prized for medicinal uses long before it appeared in desserts. By the early 1800s, cheaper sugar helped transform rhubarb into a popular pie ingredient, earning it the nickname “pie plant.” Pairing strawberries with rhubarb helped balance its sharp tartness, creating a combination that became especially popular in the Midwest and Northwest. Today, strawberry rhubarb pie remains a seasonal favorite across many cooler-growing regions of North America.
Recipe Tips
For a classic strawberry rhubarb pie, Sally’s Baking Addiction combines 3 cups of sliced rhubarb and 2½ cups of chopped strawberries with sugar, orange juice, orange zest and cornstarch, then bakes the sweet-tart filling inside a flaky double-crust pie until bubbling and golden.
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