Strawberry Rhubarb Pie + Vanilla Coconut Milk Ice Cream

Sometimes pie makes me nervous and that’s a shame.

I’m excited though because the July 5th Pie Party totally motivated me to make this lovely pie! You see, this party is happening to encourage people to just make pie and not worry about it being perfect. No drama. So, it’s time to just make pies and to love them just the way they are! (Like Mark Darcy and Bridget Jones! …anyone?)

My mom is a pie all-star. She made a strawberry rhubarb pie years ago and I just remember it being the best pie I’ve ever had. Before those bites, I doubted rhubarb! I was a fool. I love rhubarb now and just want to name my first daughter Rhubarbara.

So, Happy Pie Party Day! I hope you all make pies and just embrace them for being juicy, summery, tasty, amazing, and fruity with burny-bits on top. Pies are your friend, don’t bother doubting that.

And if you get nervous, just call my mom. That’s what I did. She told me that it’s ok for this pie to be juicy because the juice is the prettiest color you’ll ever even see. And she was right!

Strawberry Rhubarb Pie
Recipe from the Farm Journal’s Complete Pie Cookbook + my childhood


  • pastry for a 2-crust pie (recipe below)
  • 1 1/4 cups + 1 T sugar, divided
  • pinch of salt
  • 1/3 cup flour
  • 2 cups fresh strawberries, hulled and halved
  • 2 cups fresh rhubarb, cut into 1/2-1 inch pieces
  • 2 T butter


  1. Preheat your oven to 425°F.
  2. Stir together the rhubarb and strawberries. Whisk together 1 1/4 cups sugar, salt and flour. Arrange half of the strawberries and rhubarb in your pastry-lined 9″ pie plate. Sprinkle with half of the sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with butter.
  3. Arrange top crust over the pie and flute edges. Brush the top off the pie with cold water and sprinkle on the remaining tablespoon of sugar. Bake in your hot oven for  40-50 minutes, or until rhubarb is tender and crust is browned. Rotate your pie halfway through bake time. If the tops starts to darken too quickly, tent it with foil and keep on baking.

Jake said the crust was the best part. So there’s that.

Classic Pie Dough {one 9-inch double crust; two balls of dough}
Recipe from Baked Explorations


  • 3 cups all-purpose flour
  • 1 T sugar
  • 1 t salt
  • 1 cup (2 sticks) cold unsalted butter, cut into pieces and chilled
  • 3/4 cup ice water (you’ll only need a few tablespoons)


  1. In a medium bowl, whisk the flour, sugar and salt together. Cut the cold butter into the dry ingredients with a pastry blender or two forks until the butter is no bigger than peas. Drizzle the ice water one tablespoon at a time over the butter/flour mixture. Fold the water (about 4-5 tablespoons) in with a rubber spatula until the dough comes together.
  2. Knead lightly until all of the flour is incorporated. Divide into two balls of dough, flatten into disks, and wrap in plastic wrap. Chill for 2 hours. When ready to make the pie, roll it out!

This ice cream is best the day it’s made; before it’s completely frozen.

This ice cream tastes like a dream atop this pie. And it’s so quick!

Blend. Churn. Freeze. BOOM.

Vanilla Coconut Milk Ice Cream
Recipe from The Nourishing Gourmet


  • 2 (14 oz.) cans of full fat coconut milk
  • 1/3 cup honey, slightly warmed (mine was warm already, since it’s summer)
  • 2 T pure vanilla extract
  • pinch of cinnamon


  1. Place all of the ingredients in a blender. Bend for about 30 seconds, or until completely combined.
  2. Freeze in your ice cream maker according to the manufacturer’s directions. Transfer to a tightly sealed plastic container and freeze for a couple hours. Once really frozen, set on the counter for about 20 minutes to soften before scooping.

My mom swears by this book! And she never swears.

20 thoughts on “Strawberry Rhubarb Pie + Vanilla Coconut Milk Ice Cream”

  1. Something has changed in your photos, I think it may be the sweet pink tabletop. It is great, the pictures on this post just pop out of the screen, looks delicious!

  2. mark darcy! i love bridget jones, i really do.
    rhubarbara is going to be one lucky kid if she has a pie makin’ mom and grandmother too! i love rhubarb and those sweet little cut outs! sweet pie skillz girl.

  3. Thanks, man!

    And I hear ya about rhubarb. I was always nervous that it was just pink celery! I’m totally down with it when it’s hanging out with strawberries though.

  4. Lovely pie my dear!! It is one of the prettiest in the whole pie family!!!
    Poor misunderstood rhubarb…it just needed a friend to make it a happy thing!!

  5. Oh my goodness, the little cutouts are so precious! They look so adorable and I bet they taste great! And this entire post is just so darn funny, but I especially liked, “My mom swears by this book! And she never swears.” Ha!

  6. You know, I haven’t cooked with rhubarb since I was a kid, with my grandmother! I think I need to get on this rhubarb goodness…the pie is adorable – huge fan of the cut out crust. LOVE.

    PS- we are currently sporting the same color nail polish. Tight work!

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