No Bake Strawberry Rhubarb Pie

I’m trying to hold onto summer as long as possible.

But, inevitably, when we get to the last two weeks in August, I sense fall breathing around the corner.  Luckily the weather on the east coast has been picture perfect, 85 degree days with no humidity. I’ve become accustomed to leaving the oven in the OFF position as long as possible.   That means NO BAKE are the operative words when I’m looking for a dessert option.

Yesterday, I worked with a new plant: rhubarb.  Mom had a recipe for NO BAKE Strawberry Pie so I figured why not add Rhubarb to make it a No Bake Strawberry Rhubarb Pie.  Rhubarb has always been that elusive plant I’ve seen at various farmers’ markets.  I used to mistake it for Aloe. I just couldn’t figure it out.  Is it a plant?  Is it a medicine?  It was quite intimidating to me so I just ignored it.

Until now.

It’s amazing what I learned from the internet in a matter of seconds:

1) Rhubarb is a vegetable but it’s often treated as a fruit.

2) Rhubarb’s leaves are poisonous.

3) The rhubarb stalk contains a lot of water. Most people boil it but, steaming provides the same results and it won’t lose color, flavor or nutrients.

4) Rhubarb is extremely low in calories.

5) Rhubarb is a good source of calcium, Vitamin C and fiber —  it’s rarely eaten raw.

6)  Be careful, too much Rhubarb has a laxative effect.

That’s all the confidence I needed to march back to my local supermarket and purchase my first rhubarb stalks—wielding it around the store as if they were a light sabers with magical powers- I couldn’t wait to start the pie.

Rhubarb at the market– no longer intimidating

And, if you haven’t picked up from the No Bake Chocolate Pie, No Bake Peanut Butter Pie, No Bake Cherry Cheesecake Pie recipes:


Seriously, I made this pie in 15 minutes.  Besides cutting up the rhubarb and hulling the strawberries, the only other skill that’s required is stirring a pot over the stove.

Rhubarb pieces chopped and waiting to be boiled

And, I wasted no time making a crust, I simply purchased a ready-made vanilla wafer crust (I’ve tried the ready-made graham cracker crusts but never the nilla wafer).

After about 2 ½ hours in the fridge, the filling had gelled, I added some whipped topping and I was ready to have my panel of kid judges try a slice.

Gelled strawberry/rhubarb filling ready for whipped topping

As expected, two thumbs up all around!

The pie is super sweet (you can offset the sugar by using stevia or another sugar substitute if you’d like).

If you’re looking for sweet without the heat, this No Bake Strawberry-Rhubarb Pie is a winner!  It’s too easy to pass up.



  1. Sounds fabulous. Thanks a lot for sharing.

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