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National Strawberry Rhubarb Pie Day

Strawberry rhubarb pie, oh my! Sweet strawberries and tangy rhubarb in a buttery crust.

Marketing angleinferred

Capitalize on June's peak rhubarb season to drive sales of fresh produce, baking supplies, and prepared desserts with nostalgic 'homemade pie' messaging.

Relevance 62medium intent

Share easy strawberry rhubarb pie recipes and pre-made crust shortcuts for busy home bakers
Highlight rhubarb's health benefits (antioxidants, digestion, vitamins) to position the dessert as a guilt-free indulgence
Feature user-generated pie photos and family baking traditions to build community engagement
Promote strawberry rhubarb crisps as a faster, crust-free alternative for time-pressed cooks

History

While everyone knows what strawberries are – and most people enjoy eating them – rhubarb is a bit more of an obscure ingredient.

Technically a vegetable, rhubarb is stalky and red, often growing prolifically and offering an early harvest compared to many other garden items. Its slightly sour taste makes it a little odd to be eaten on its own, but when paired with strawberries and baked, it’s just delicious!

Originating in Europe (Germany and UK), the rhubarb pie was introduced to the United States in the late 18th century. It’s unclear when the addition of strawberries came about, but just like many fruit pies, the strawberry rhubarb pie is traditionally either made with two crusts, or with a bottom crust and a lattice crust top.

Though most pies don’t need a special day to be enjoyed, National Strawberry Rhubarb Pie Day offers a delectable reason to show appreciation for and pay attention to this yummy summer pie.

Plus, since the rhubarb season in many climates ranges from April until July, and strawberries are usually coming in between May and July, this is the perfect time of year to celebrate National Strawberry Rhubarb Pie Day!

How to celebrate

Try Making Strawberry Rhubarb Pie

When there’s a bumper crop of rhubarb, it’s the perfect time to try baking this delightful dessert. Those who want to take a shortcut might consider using a pre-made refrigerated pie crust to cut down on the preparation time. The rest of the pie is fairly easy to make, with cut rhubarb stalks, sliced strawberries, some sugar, orange zest and a few other ingredients. Mix the filling, put it into the crust, top with a second crust and bake. Yum! Those who are short on time or are feeling intimidated by the idea of working with pie crust might want to consider cheating a little and making a strawberry rhubarb crisp instead. The filling ingredients are basically the same, but instead of a pie crust, the dish is covered in a crumbly oat and cinnamon topping that is also super tasty!

Learn Health Benefits of Rhubarb

Though strawberry rhubarb pie has a lot of sugar, it does have some redeeming qualities since the rhubarb is a vegetable. Consider some of these health benefits of rhubarb in honor of National Strawberry Rhubarb Pie Day: Rich in antioxidantsLowers bad cholesterol Aids with digestionFilled with nutrients (Vitamins C, K, A, Potassium, Calcium, and more)

FAQ

Is it safe to eat rhubarb, and which parts should be avoided?

Rhubarb stalks are safe to eat when properly prepared, but the leaves should never be consumed because they contain high levels of oxalic acid and other compounds that can be toxic in relatively small amounts. Home cooks are advised to trim and discard all leaves, wash the stalks thoroughly, and use only the crisp, firm stems in cooking or baking.

How does rhubarb affect the overall nutrition of a strawberry rhubarb pie?

Rhubarb is low in calories and provides fiber, vitamin K, and antioxidants, so it adds some beneficial nutrients to desserts, but most of the calories in strawberry rhubarb pie come from added sugar and pastry. Health organizations suggest enjoying such pies as occasional treats and moderating portion sizes, since the high sugar and fat content can outweigh the natural benefits of the fruit and vegetable filling.

Why do strawberries and rhubarb pair so well in baking from a flavor standpoint?

Rhubarb has a sharp, tart flavor due to its natural organic acids, while ripe strawberries are sweet and aromatic, rich in sugars and volatile compounds like esters that give a fruity aroma. When combined with sugar and baked, the tartness of rhubarb balances the sweetness and fragrance of strawberries, creating a sweet‑sour profile that food scientists describe as complex and pleasing because it stimulates multiple taste receptors at once.

What is the best way to prevent a soggy crust when baking pies with juicy fruits like strawberries and rhubarb?

Bakers often use a combination of techniques, such as tossing the fruit with starch-based thickeners like cornstarch or tapioca, chilling the assembled pie before baking, and baking it initially at a higher temperature to set the crust. Some also brush the bottom crust with egg white or a thin layer of jam, or bake the pie on a preheated metal sheet so the bottom heats quickly and moisture has less time to soak into the pastry.

Can rhubarb be used in savory cooking, or is it only for desserts?

Although it is best known for sweet dishes, rhubarb can work well in savory recipes because its acidity is similar to that of tart fruits or vinegar. Cooks around the world use it in chutneys, sauces, and relishes to accompany meats, or combine it with onions, spices, and herbs to add brightness to stews and roasted dishes, much like tamarind or sour plums.

Are there important differences between garden rhubarb and wild or ornamental rhubarb?

Most culinary rhubarb sold in markets or grown in vegetable gardens belongs to selected varieties bred for edible stalks, while some ornamental or wild species are grown mainly for their foliage and may have tougher, more bitter stems. Because toxicity can vary and identification can be difficult, food safety authorities advise using only clearly identified culinary rhubarb from reliable sources and continuing to discard all leaves regardless of the variety.

How do strawberries and rhubarb fit into diets for people with kidney or calcium concerns?

Rhubarb and strawberries both contain oxalates, which can contribute to certain types of kidney stones in susceptible individuals, so some kidney specialists recommend limiting portions or avoiding them in strict low‑oxalate diets. People with a history of calcium oxalate kidney stones or chronic kidney disease are often advised to consult a healthcare professional or dietitian before regularly eating rhubarb desserts or large amounts of strawberries.