Wedding Pie + Strawberry Rhubarb Recipe


Inspired by the Wedding Pie at Paul’s cousin’s wedding in Kingston, Canada this past weekend, I decided to share a recipe for Strawberry Rhubarb Pie. I love the idea of forgoing a traditional wedding cake and doing a dessert you really love instead and for Paul’s cousin and his wife – it was pie!

Rhubarb is currently in-season and easy to find right now at your local farmers’ market. Just bake and serve with a cold icy scoop of vanilla ice cream. Here’s a great recipe from Food Network:



  • 2 1/2 cups chopped fresh red rhubarb
  • 2 1/2 cups de-stemmed, washed and cut strawberries chunks
  • 1 1/2 cups sugar
  • 2 tablespoons minute tapioca
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter, cubed small
  • 1 egg white beaten with 1 teaspoon water
  • Store bought frozen double pie crust



  1. Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust.
  2. Dot the top of the filling with the butter.
  3. Brush edges of pie crust with egg white wash.
  4. Roll out the other piece of dough and place over filling. Crimp to seal edges.
  5. Brush with egg white wash.
  6. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.