Crazy Rhubarb Lady Pie

This week a shocking video of an Iowa woman stealing rhubarb went viral. The stalks of this mouth-puckering plant taste like nothing else on earth. It was one of the things I craved all winter, and can’t seem to get enough of it since. So, I can understand how the poor soul in the video must have gone off the rails in her search for this delicacy. Perhaps ill-gotten gains taste all the sweeter?

You Tube has made this video age restricted because of the language Crazy Rhubarb Lady (sic) uses. It made the Crone blush; I had to watch it 6 times to realize how truly scandalized I was. Embedding it here might jeopardize my family-safe policy, so it’s linked below.

This is not safe for work, nor the faint of heart:
Crazy Rhubarb Lady Video sorry, link is now dead (but it was a doozy)

In honor of all those who unapologetically live their passion, come what may, here’s a recipe using this magical plant.

Crazy Rhubarb Lady Pie
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 4 cups (about 2 lb.) rhubarb, cut into ½ inch pieces
  • 3 cups strawberries, quartered
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 5 Tbsp. tapioca (may substitute cornstarch)
  • ¼ tsp salt
  • ½ tsp lemon zest
  • ⅛ tsp ground cinnamon
  • 1 Tbsp butter
  • 1 egg yolk (for glazing crust)
  • Pie crust (double)
  1. Make pie crust and put to rest in fridge for at least one hour.
  2. Preheat oven to 425°.
  3. Put rhubarb and strawberries in a large bowl. In a smaller bowl whisk together the sugars, tapioca, salt, lemon zest, and cinnamon. Pour the sugar mixture over the rhubarb and strawberries and toss together.
  4. Line 10-inch pie pan with half of crust. Pour the fruit mixture into crust and dot with butter. Trim the edges of the bottom crust.
  5. Top the pie with remaining crust; crimp edges. Slash steam vents in the top crust and brush with egg yolk beaten with a little water. Sprinkle with sugar for a sparkly, crunchy finish.
  6. Place the pie on a baking sheet and bake for 25 minutes. Lower the temperature to 350°, and bake for an additional 30-40 minutes until the juices are bubbling and thickened. If the crust begins to brown too much, cover with foil.
  7. Cool pie completely on wire rack. This is best stored in refrigerator.



  1. 1

    I did not think people in Iowa talked like that! Maybe she is an LA transplant! My Grandma made the best rhubarb pudding in the world! I would love to find the recipe for it.

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