Sweet strawberries and tart rhubarb are the perfect match. This classic pie is a must to make over the summer season.

Yield: Serves 8.



  • Pastry for a double crust pie
  • 1/2 cup granulated sugar
  • 1/2 cup packed golden brown sugar
  • 1/4 cup all-purpose flour
  • 1 tbsp cornstarch
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 4 cups sliced rhubarb (1/2 inch)
  • 2 cups sliced strawberries


  1. Preheat oven to 425°F.
  2. Roll out half of pastry on a lightly floured surface. Fit into a 9 inch pie plate, allowing for 1/2 inch overhang; set aside.
  3. Roll out remaining dough into an 11 inch circle. Cut into 1/2 inch wide strips; set aside.
  4. Combine sugar, brown sugar, flour, cornstarch, cinnamon and nutmeg in a large bowl. Stir in rhubarb and strawberries until thoroughly combined; spoon into crust. Arrange pastry strips on top in a lattice pattern. Trim, fold and flute edges of pastry.
  5. Bake for 10 minutes. Reduce temperature to 350°F and continue baking until pastry is golden brown and filling is bubbly and thickened, about 45 – 50 minutes. Cool pie on a rack.
Nutritional analysis per slice:

308 calories, 10.7 g fat, 2.6 g protein, 51.6 g carbohydrate, 2.5 g fibre, 212 mg sodium