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

strawberry rhubarb pot pie
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5 from 5 votes

Strawberry Rhubarb Pot Pies

Prep Time35 mins
Cook Time35 mins
Total Time1 hr 10 mins
Course: 500+ Best Dessert Recipes
Keyword: dessert, pot pie, rhubarb, strawberry
Servings: 6 pot pies
Calories: 606kcal
Author: Sweet Basil


  • 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 of water
  • turbinado sugar for sprinkling optional
  • vanilla ice cream for serving optional


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

Make pie dough:

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


Serving: 1g | Calories: 606kcal | Carbohydrates: 86g | Protein: 8g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Cholesterol: 102mg | Sodium: 333mg | Fiber: 4g | Sugar: 45g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!

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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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6 comments on “Strawberry Rhubarb Pot Pies”

  1. Hi Carrian! I just love your blog, I’ve been following it for a while now and all your recipes look so scrumptious! This recipe I’d love to try, the photos are making me drool. I don’t see any ingredients other than rhubarb and flour. Can you double check it and see if I’m missing something? Thanks so much and I can’t wait to try them!


  2. 5 stars
    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. 🙂

  3. 5 stars
    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!