Strawberry Rhubarb Pot Pies


Strawberry Rhubarb Pot Pies


Hi everyone, it’s Mary Ann from The Beach House Kitchen. I’m so excited to be sharing my recipe for these sweet and delicious Strawberry Rhubarb Pot Pies today on Oh, Sweet Basil. With rhubarb season in full swing and Mother’s Day just a few short weeks away, I thought these adorable AND easy pot pies would be perfect on the dessert menu for Mom on her special day!


Strawberry Rhubarb Pot Pies


Growing up, my mom was not big on sweets. She never ate cookies or cakes, but in season, strawberry rhubarb pie was something she could not resist. In fact, anything strawberry has always been high on her list of dessert favorites. My buttermilk strawberry sherbet and strawberry shortcake macarons are often requested and gladly supplied!


Strawberry Rhubarb Pot Pies

Strawberry Rhubarb Pot Pies


These Strawberry Rhurbarb Pot Pies are a spring classic. The sweetness of the strawberries paired with the tartness of the rhubarb makes for a winning combination. Plus, the color! Am I right?! I’m just smitten with that gorgeous pinkish-red color! Aren’t you?


Strawberry Rhubarb Pot Pies


Now, since we all need to spend the day spoiling Mom and not just cooking in the kitchen, I decided the easiest way to treat Mom to her favorite strawberry/rhubarb combo was to whip it up into a simple pot pie. You can opt to make my homemade pie crust recipe or use store-bought ready made pie crust. Whatever you fancy! Either way there’s no major pie crimping skills needed here guys! Just fill your small ramekins with your fruit mixture, then roll out your pastry dough and cut out smalls circles to place on the top of each ramekin. Next, vent the top with a slit or a cute little cutout like I did, brush with some egg wash and pop it in the oven to bake!


This dessert is perfectly seasonal and couldn’t be easier! Enjoy friends!




Is Rhubarb Healthy?

Rhubarb is a healthy food.

It contains calcium, fiber, Vitamins K and C, and iron and manganese.


Are Strawberries Good for You?

Strawberries are packed with vitamin C, fiber, antioxidants, and more.

They contain antioxidants and are a good source for manganese and potassium.


Are Rhubarb Leaves Compostable?

Yes, composting rhubarb leaves is safe.

Rhubarb leaves are toxic if eaten, but they break down quickly in compost piles so they are safe to compost.



Strawberry Rhubarb Pot Pies

Strawberry Rhubarb Pot Pies

Yield: 6 pot pies

Strawberry Rhubarb Pot Pies

Strawberry Rhubarb Pot Pies
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes


  • 1 lb. rhubarb, cut into 1/4 inch thick pieces, leaves discarded 3 cups strawberries, sliced 1 cup granulated sugar 2 Tbsp. instant tapioca 3 Tbsp. orange juice

Pie Crust:

  • 2 cups all-purpose flour, plus more for rolling 3/4 tsp. kosher salt 1 tsp. granulated sugar 3/4 cup cold unsalted butter, cubed 6-8 Tbsp. ice water, plus more if needed 1 large egg, beaten plus 1 tsp. water turbinado sugar for sprinkling, optional vanilla ice cream for serving, optional


  1. Preheat oven to 375 degrees.
  2. In a large bowl, combine rhubarb, strawberries, sugar, tapioca and orange juice.  Mix well.
  3. Let stand 15 minutes.
  4. Spoon mixture into 6 one cup ramekin dishes.
  5. Place on parchment lined rimmed baking sheet.

Make pie dough:

  1. Stir together flour, salt and sugar in the bowl of a food processor.
  2. Add the cubed butter and pulse for a few seconds until mixture resembles coarse crumbs with a few larger pieces.
  3. Sprinkle the water over the flour mixture and process until the dough comes together.
  4. Place the dough on a lightly floured surface and roll to about 1/8 inch thick.
  5. Cut out 6 rounds of dough, about 1/2 inch larger than the top of the ramekin.
  6. Using a small decorative cookie cutter, cut a vent into the middle of each round.
  7. Place the dough rounds on top of the filled ramekin dishes, pressing the edges down over the rim.
  8. Cut a vent in the middle of the dough at this point if you don't have a small decorative cookie cutter.
  9. Brush dough with egg wash and sprinkle with turbinado sugar, if desired.
  10. Bake for 35 minutes until lightly browned and the fruit is bubbly.
  11. Let cool 10 minutes.

Serve with vanilla ice cream, if desired.

Nutrition Information:



Serving Size:


Amount Per Serving:Calories: 606 Total Fat: 27g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 102mg Sodium: 333mg Carbohydrates: 86g Fiber: 4g Sugar: 45g Protein: 8g
Strawberry Rhubarb Pot Pies


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Mary Ann



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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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4 comments on “Strawberry Rhubarb Pot Pies”

  1. Love your Pot Pies!
    I was wondering what to do with this once a year deluge of tasty spring freshness.
    Can you tell me alternative of Food Processor?
    Can I use blender in place of Food Processor?

    • Hi, you can use a pastry cutter instead of a processor, but a blender will not work as well. If you don’t have a pastry cutter just use two knives and then a fork to make the crust. 🙂

  2. Fantastic recipe perfect for Mother’s Day! My mom is a the biggest strawberry rhubarb fan around and this would be the perfect way to celebrate. I love that you get all the goodness of a pie, but without all the rolling and crimping. Beautiful!