Strawberry Rhubarb Rose Pie

Strawberry Rhubarb Rose Pie | @simplywhisked

My friend Sarah gave me a few stalks of rhubarb from her backyard a few weeks ago, and I’ve been dying to make something super awesome with it. I was thinking rhubarb barbecue sauce or even rhubarb macarons. I pinned a ton of ideas, but, of course, I’ve been crazy busy at home and working on things for Sarah’s wedding this past Saturday. In the end, I was scrambling to use it up before it went bad.

Strawberry Rhubarb Rose Pie | @simplywhisked Strawberry Rhubarb Rose Pie | @simplywhisked

The simplest thing I could thing of was a strawberry rhubarb pie, but that seemed a little too predictable for me, so I had to add a little twist. I replaced the orange juice that the original recipe called for with some rose water. I’ve been obsessed with rose water ever since I had my first rose macaron in Paris, and I think it pairs really well with tart flavors – like the lemon in my rosewater lemonade or the rhubarb in this recipe.

Even more simple, dairy free desserts: 4 Ingredient Strawberry Tart / Maple Bourbon Apple Tarts / Ginger Peach Galette

Strawberry Rhubarb Rose Pie | @simplywhiskedStrawberry Rhubarb Rose Pie | @simplywhisked

I made this with generic store-bought pie crust, and it turned out fantastic. I’ve never done a lattice pie before, but it was so, so much easier than I thought it would be. I just sliced the top crust with a pizza cutter. Then I just overlapped them to make the pattern. Then I cut out a heart with the extra crust for the middle. After I did the lattice pattern and egg wash, I sprinkled some extra sugar on top to give it a bit of texture.

I had so much fun making a pretty pie. I think next time I’m going to try one that is covered in cut out shapes like this one or maybe this one.

Strawberry Rhubarb Rose Pie | @simplywhisked

Strawberry Rhubarb Rose Pie

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hours 5 minutes
  • Yield: 1 pie 1x


  • 2 prepared pie crusts
  • 4 rhubarb stalks, sliced into 1/2” pieces (about 3 cups)
  • 3 cups sliced strawberries
  • 1/2 cup sugar
  • 1 tablespoon rose water
  • 3 tablespoons cornstarch
  • 1 large egg
  • 1 tablespoon water
  • Sugar, for garnish


  1. Preheat oven to 400˚F (200˚C). Place one of two pie crusts into a pie plate smoothing any spots as needed.
  2. In a large bowl, stir together rhubarb, strawberries, sugar, rose water and cornstarch. Continue stirring until fruit is evenly coated with sugar/cornstarch. Fill bottom pie crust with fruit mixture.
  3. Slice remaining pie crust into 1/4-inch slices using a pizza cutter or scissors. Lay slices in a lattice pattern over the filling. Press edges together to seal the crusts.
  4. In a small bowl, whisk together the egg and water. Using a pastry brush, brush with egg wash over the pie crust. Sprinkle with sugar.
  5. Bake pie for 20 minutes. Reduce heat to 350˚F (180˚C) and continue to bake for an additional 25 – 30 minutes.
  6. Remove pie from oven and allow to cool to room temperature (may take several hours) before serving.


To make this vegan, replace the egg wash with 2 tablespoons dairy free milk + 1 teaspoon of liquid sweetener such as maple syrup or agave.


  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

Recipe adapted from Sally’s Baking Addiction.

Strawberry Rhubarb Rose Pie | strawberry rhubarb desserts, summer desserts, pie, rhubarb desserts, rhubarb pie, strawberry rhubarb pie | @simplywhisked

Last Updated on

Leave a Reply

Filling out this form will subscribe you to our newsletter, and you’ll get this awesome cheat sheet and more dairy free recipes delivered straight to your inbox.