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  • Writer's pictureDallas Area Visitors

Enjoy that Strawberry Rhubarb Pie!

One of the joys of living in our small town of Dallas, OR is that we have access to so many farms that grow fresh produce. What greater reasons to visit our local farms than to buy fresh strawberries and rhubarb!

Happy National Strawberry Rhubarb Pie Day!

On June 9th of each year, National Strawberry Rhubarb Pie Day recognizes a delicious and seasonal pie. A tart vegetable, rhubarb is often paired with sweet fruits making for a pleasing dessert.

Around the country, rhubarb is a perennial favorite for home gardens. One of the first fruits of their labors, gardeners begin to harvest rhubarb in the middle of May and early June, and it finds its way into desserts and preserves. Since it takes on the flavor of the fruit or vegetable it is paired with, it is an excellent complement to many recipes.  

Not only is rhubarb known for making deliciously baked goods and satisfying the hankering for something from the garden early in the season, but it also has many other qualities. Rub a cut stalk of rhubarb over a burnt skillet and let the high oleic acid content do the work. It’s been a primary ingredient in many cleansers for over 100 years.  

Rhubarb is so high in oleic acid, in fact, the leaves are toxic to humans. The stalks, however, are a consumable, rich, and healthful source of oleic acid. The benefits of enjoying rhubarb could help reduce blood pressure, increase your body’s ability to burn fat, and generate brain myelin. Now, that’s a reason to celebrate National Strawberry Rhubarb Pie Day!

Harvest that rhubarb and pick some strawberries. It’s time to make pie! Break out your favorite recipes or try this one out:


A special shout out to Nadine Philp for this deliciously simple recipe!


Pie Crust – Homemade or bought.

3-4 cups rhubarb, chopped

3 cups strawberries, sliced

1 1⁄3 cups granulated sugar

1⁄4 cup cornstarch

1 Egg White


Preheat oven to 400 degrees.

Using a large mixing bowl, add chopped rhubarb, sliced strawberries, sugar, and cornstarch. Mix well.

Spoon mixture into pie pan containing pie crust.

Place top crust over mixture and pinch outer edges to seal.

Cut vent slices into top crust, brush on egg white over top and place in oven.

Bake 50 – 60 minutes, or until crust is golden brown.

Remove from oven and cool 15 to 20 minutes.

Serve each slice with a scoop of vanilla ice cream, or whipped topping. Enjoy!

Silverfarm Fruit

6000 Perrydale Rd

Dallas, OR 97338

(503) 623-2713

Wildman Farm

2452 E. Ellendale Ave.

Dallas, Oregon 97338


503-580-3716 Cell (Please use my cell in the summer)

Bridgeport Farms and Gardens

16385 Bridgeport Road

Dallas, OR 97338

(503) 623-6522

Hamblin's Nursery

4550 Kings Valley Highway

Dallas, OR 97338

(503) 510-3399

Jim Gardner Farms

Highway 223 Between Mile Posts 10 & 11

725 SE Fir Villa Road

Dallas, OR 97338

(503) 623-2923 or (503) 623 2820

Buona Terra Farm

10305 Whiteaker Road

Dallas, OR 97338

(503) 606-9756

Daryll's Nursery

15770 W Ellendale Road

Dallas, OR 97338

(503) 623-0251

Bigfoot Christmas Tree Farm

2100 Cherry Knoll Road

Dallas, OR 97338

(503) 881-8188

Harris Farms Fruit Stand

Corner of Hwy 223 & Hwy 22

Dallas, OR 97338

(503) 508-7016

Beal Christmas Tree Farm

700 Oak Villa Road

Dallas, OR 97338

(503) 837-9002

Westwinds Farm

700 N Fir Villa Road

Dallas, OR 97338

(503) 910-9232

B&B Farm

4500 Van Well Road

Dallas, OR 97338

(503) 623-5245

Perryhill Farm

5775 Perrydale Road

Dallas, OR 97338

(503) 623-2713

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