Go Back

Strawberry Rhubarb Icebox Pie

A refreshing no-bake dessert that perfectly balances sweet strawberries and tart rhubarb, making it an ideal treat for summer gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Dessert, Summer Treat
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 pre-made graham cracker crust An easy foundation that provides a sweet crunch, saving time.
For the filling
  • 2 cups fresh strawberries, sliced Adds sweetness and vibrant color.
  • 2 cups rhubarb, chopped Brings a refreshing tartness that balances the sweetness of the strawberries.
  • 1 cup sugar Enhances the natural flavors of the fruit; feel free to adjust for less sweetness.
  • 2 tablespoons cornstarch Thickens the filling quickly, providing a smooth texture.
  • 1 cup heavy cream Creates a luscious whipped topping.
  • 1 teaspoon vanilla extract Adding warmth and richness to the flavor profile.
  • 1/4 teaspoon salt Balances the sweetness.

Method
 

Preparation
  1. In a medium saucepan, combine strawberries, rhubarb, and sugar. Cook over medium heat until the mixture starts to bubble, about 5-7 minutes, stirring occasionally.
  2. Mix cornstarch with a little water to create a slurry, then stir it into the fruit mixture. Cook for an additional 2-3 minutes until thickened.
  3. Remove from heat and let cool completely to ensure your whipped cream doesn’t melt when combined.
Whipping and Assembly
  1. In a separate bowl, whip the heavy cream, vanilla extract, and salt until soft peaks form.
  2. Once the fruit mixture is cool, gently fold in the whipped cream until combined.
  3. Pour the filling into the graham cracker crust, smoothing the top.
Setting
  1. Refrigerate for at least 4 hours or until set.
  2. Serve chilled and enjoy your delicious Strawberry Rhubarb Icebox Pie!

Notes

Serve with a dollop of extra whipped cream or fresh strawberries on top. Store in the refrigerator for up to 5 days. Can be frozen for up to 3 months.