Roasted Strawberry Rhubarb Pie

This homemade roasted strawberry rhubarb pie is on the menu whenever I need a burst of sweet and tangy goodness. Enjoy it warm with a scoop of ice cream or simply on its own.

Why I Love This Strawberry Rhubarb Pie

Nothing screams the arrival of the spring season quite like a strawberry rhubarb pie. I will admit that this comes from a biased point of view based on my years growing up and living in southeast Iowa, where pretty much every farmstead boasted its own patch of fresh rhubarb. I learned early on that May and June are the perfect time to celebrate rhubarb, which usually meant baking lots of desserts.

While the traditional version of this pie, an easy combo of fruit, sugar, and a thickening agent, has its strong points, I always felt that something was missing. That’s where the magic of slow roasting comes in. By gently heating the strawberries and rhubarb with a bit of sugar, the fruits naturally condense into a rich, jam-like filling that needs no cornstarch.

This pie is special for a few reasons:

• Roasting brings big flavor. The strawberries and rhubarb caramelize and concentrate in the oven.
• No soggy crust. Roasting reduces excess moisture before the fruit ever hits the dough.
• The crumble topping is buttery and crisp. With oats, brown sugar, and cold butter, it bakes into golden clusters.
• It’s beautifully balanced. Sweet, tart, creamy, and crunchy all in one.
• Perfect for spring gatherings. This pie looks stunning on a table and tastes even better than it looks.

How Roasting the Fruit Makes This Pie Better

While a lot of strawberry rhubarb pies are great, it’s the roasting of the fruit before baking in this recipe that makes it special and packed with flavor. As the strawberries and rhubarb roast, they break down and release their juices, becoming syrupy with caramelized edges. This brings out a deeper, more concentrated flavor and keeps the filling from getting too runny. The result is thick, jammy, and perfectly sliceable every time.

Strawberry Rhubarb Pie Ingredients

The ingredients for this pie are all in season during the spring! Here are some of the important ingredients and why:

• Pie dough – Use my go-to all-butter crust, or store-bought in a pinch. Just make sure it’s flaky and sturdy.
• Strawberries – Juicy and sweet, these turn syrupy and rich when roasted.
• Rhubarb – It’s tart and bright. Rhubarb adds contrast to the sweetness of the berries. This pie is a great way to use up this vegetable when it is in season.
• Fresh lemon juice – Adds a touch of acidity and helps everything taste fresh and balanced.
• Light brown sugar – Adds warmth and molasses depth to the topping. Granulated sugar is great when roasting the fruit, but for the crumble, we want brown sugar!
• Rolled oats – Give the crumble a chewy, toasty texture.

The full amount of each ingredient can be found in the recipe card below.

How to Make Strawberry Rhubarb Pie

Roast the fruit. In a bowl, mix the strawberries, rhubarb, sugar, and lemon juice. Spread the mixture on a baking sheet lined with parchment paper and roast in a preheated 325°F oven for 2 to 2 ½ hours until the fruit is tender and juices have released. Remove from the oven and set aside.

This pie requires a blind-baked crust. Since the filling is roasted and fairly juicy, a fully baked crust keeps the base crisp and prevents fogginess.

Roll out the dough to a 14-inch circle, fit it into a 9-inch pie dish, and crimp the edges. Dock the crust, then chill for 20 minutes. Line with parchment and fill with pie weights or dried beans. Bake at 400°F for 20 minutes, then remove the pie and turn the oven down to 375°F. Remove the weights and bake for 15-20 more minutes.

Prepare the crumble. In a bowl, mix the flour, brown sugar, oats, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Assemble the pie and bake. Pour the slightly cooled fruit mixture into the prepared crust. Sprinkle the crumble topping evenly over the fruit. Bake at 375°F for 18-22 minutes, or until the topping is golden brown and the filling is bubbling.

Let cool completely before slicing.

Recipe Tips

• Roast until the fruit looks glossy and syrupy. You want bubbling juices and light caramelization on the edges.
• Cover the pie crust edges if needed. If they’re browning too fast, loosely cover with foil halfway through baking.
• Keep your butter cold. This goes for both the crust and the crumble. Cold butter yields results that are flaky and crispy.
• You can add a baking sheet. Fruit pies tend to bubble over, which can make a mess in the oven. Place the pie on a parchment-lined sheet pan before baking.
• Watch the crumble topping. Bake until it’s golden. Color means flavor and texture.
• Let the pie cool before slicing. The filling needs time to set. Plan on at least 2-3 hours for best results.

More Pie Recipes

• Rhubarb pie
• Butterscotch pie
• Sour cream raisin pie
• Rhubarb blueberry pie
• Simple cherry pie
• Blackberry icebox pie