Ingredients
3 cups diced rhubarb
2 cups sugar
1 (3-ounce) package strawberry-flavored gelatin (Jell-O)
3 tablespoons cornstarch
1 egg, beaten
A few drops of red food coloring, optional (use only if your rhubarb is not naturally red)
Method
This simple rhubarb filling comes together quickly and works well for a deep-dish or single-crust pie (it will typically fill one to two crusts depending on depth). The recipe is forgiving and can be adjusted to suit your preferred sweetness and tartness.
Begin by preparing the rhubarb: wash the stalks thoroughly and trim off the ends, then dice into roughly 1/2-inch pieces so they cook evenly. If you prefer a finer texture, cut into smaller pieces. Place the diced rhubarb in a large mixing bowl.
Sprinkle the sugar over the rhubarb and toss to coat. Let the mixture sit for 10–15 minutes if you want the sugar to draw out some juice from the rhubarb before baking. This resting step is optional but can help distribute sweetness more evenly through the filling.
In a small bowl, whisk together the cornstarch and the dry strawberry gelatin powder until combined. The cornstarch will help thicken the filling as it bakes, and the gelatin adds both flavor and color. Add this dry mixture to the rhubarb and sugar, then toss gently to combine so the pieces are evenly coated. If the mixture looks very dry, you can add one to two tablespoons of water or a splash of fruit juice to help dissolve the gelatin and cornstarch—only add a little at a time.
Next, add the beaten egg to the filling mixture and stir until just incorporated. The egg helps bind the filling and gives a slightly richer texture once baked. If you prefer not to use egg, the recipe still works without it; just expect a slightly different texture. If your rhubarb lacks a red hue and you want a brighter appearance, stir in a few drops of red food coloring until you reach the desired color. This is purely optional and does not affect flavor.
Prepare your pie crust: this recipe will fill one standard 9-inch deep-dish crust or two shallower crusts. Pour the prepared rhubarb filling into the crust, spreading it evenly. If you like a sugared top, sprinkle a light layer of granulated sugar over the surface before baking for a golden finish.
Bake in a preheated oven at 400°F (200°C). Start by checking the pie after 30–40 minutes, as oven temperatures and crust thickness vary—many pies finish before a full hour. The filling is done when the rhubarb is tender and the filling is bubbling through the vents or seams of the crust, and the crust is golden brown. If the crust edges brown too quickly, cover them with foil or a pie shield during the last portion of baking.
Remove the pie from the oven and let it cool on a rack for at least 1–2 hours before slicing. Cooling allows the filling to set and makes cleaner slices. Serve warm or at room temperature, plain or with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage and tips: Refrigerate leftover pie covered with plastic wrap or foil; it will keep for 3–4 days. You can also freeze the baked pie for longer storage—wrap well and thaw in the refrigerator before reheating. To reduce sweetness, decrease the sugar by 1/4 to 1/2 cup and taste the filling before baking. For added flavor, consider folding in a small amount of lemon zest or a splash of vanilla extract, but do so sparingly to preserve the bright rhubarb-strawberry character of the filling.
Enjoy your homemade rhubarb-strawberry pie—it’s a simple, tart-sweet dessert that highlights the unique flavor of rhubarb with minimal fuss.