Strawberry Rhubarb Pie is a pleasant mixture of candy and tart flavors that creates a fully scrumptious dessert. This pie showcases the colourful purple hues of recent strawberries and the tangy, barely bitter notes of rhubarb, leading to an ideal stability of flavors.
Deliciously Sweet & Tart Strawberry Rhubarb Pie
Every 12 months I plant rhubarb in my backyard, and as quickly as I begin seeing these lovely, rosy stalks I do know that spring is right here. Sometimes I’m shocked at how usually I hear that somebody has by no means tried rhubarb. I grew up consuming it! For those that haven’t tried it, rhubarb is tart and tangy, with a fruity, citrusy taste virtually like bitter inexperienced apples. It’s completely scrumptious in pies, crumbles, and fruit compote. But my very favourite method to eat it’s paired with strawberries and baked right into a pie.
This Strawberry Rhubarb Pie is superb and simply screams summer season to me. The tart taste of the rhubarb pairs superbly with the candy strawberries and collectively they create probably the most lovely ruby purple filling. And baked right into a flaky, buttery crust and topped with vanilla ice cream, it’s a show-stopping dessert that your family and friends are going to go nuts over! So in case you’ve by no means baked with rhubarb earlier than, that is my plug to treatment that instantly! And begin with this pie proper right here. You can thank me later.
Ingredients You’ll Need to Make Strawberry Rhubarb Pie:
- Pie Crust
- Rhubarb
- Strawberries
- Sugar
- Brown Sugar
- Cornstarch
- Salt
- Lemon Juice
- Vanilla Extract
How to Make Strawberry Rhubarb Pie:
- Make the pie crust. You can use our flaky do-it-yourself pie crust recipe, or use a store-bought pie crust. Place one spherical of pie dough into your dish. Chill when you make the filling.
- Make the filling. Put chopped rhubarb and strawberries in a medium bowl. Add the sugars, cornstarch, salt, lemon juice and vanilla and stir gently to mix.
- Assemble the pie. Using a slotted spoon, scoop the fruit into the pie dish, leaving the juice within the bowl.
- Thicken the juice. Pour the juice right into a small saucepan and prepare dinner over medium-high warmth simply till it begins to thicken. Pour over the filling in your pie.
- Add the highest crust. Add the highest crust and flute the sides. Cut slits for the steam to flee. We used a cute mini cookie cutter! Brush the crust with an egg wash and sprinkle with coarse sugar if desired.
- Bake. Bake at 400 levels for 20 minutes. Lower the warmth to 350 and bake for a further half-hour or till golden brown and bubbly.
- Cool and serve. Allow the pie to chill for 2-3 hours earlier than slicing to permit the juices to thicken up. Serve as is or with a scoop of vanilla ice cream. Yum!
Tips & Suggestions:
Replace the highest crust with a crumb topping.
In a medium bowl, toss collectively 3/4 cup brown sugar, 3/4 cup rolled oats, 3/4 cup flour, and 1/4 teaspoon of salt. Add 1 stick of chilly butter, cubed. Use a fork, pastry blender, or your fingers to rapidly work the butter in till your combination seems to be like coarse crumbs. Sprinkle crumb topping over the filling in your pie and bake as directed.
Storing leftover pie.
Loosely cowl and retailer Strawberry Rhubarb Pie for as much as two days at room temperature. Or, cowl tightly with foil and retailer within the fridge as much as 4 days. You may also freeze leftover slices of pie for 2-3 months.
Where can I discover rhubarb?
You can normally discover rhubarb within the produce part of the grocery retailer throughout the spring and early summer season months, normally May-July. If you may’t discover it recent, you need to use frozen rhubarb.
How do you freeze rhubarb?
When rhubarb is in season, I like to freeze it so I can get pleasure from all of it 12 months lengthy! To freeze your rhubarb, trim off the stalks and the leafy ends. Slice into 1/2-inch thick items. Place on a sheet pan and put within the freezer till stable, then place the frozen rhubarb into freezer baggage, eradicating as a lot air as potential. Rhubarb will keep recent for as much as one 12 months within the freezer.
More Delicious Pie Recipes:
Strawberry Rhubarb Pie
Strawberry Rhubarb Pie is a pleasant mixture of candy and tart flavors that creates a fully scrumptious dessert. This pie showcases the colourful purple hues of recent strawberries and the tangy, barely bitter notes of rhubarb, leading to an ideal stability of flavors.
Servings: 8
Calories: 581kcal
Egg Wash
- 1 giant egg
- 1 tablespoon chilly water
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Crust: Make your do-it-yourself pie crust by means of step 2, and go away your dough discs within the fridge when you make the filling.
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Preheat your oven to 400℉.
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In a big bowl, add chopped rhubarb and strawberries. In a small bowl, whisk collectively sugar, brown sugar, cornstarch, salt, lemon juice, and vanilla. Pour over the fruit and gently stir till mixed.
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Take your pie dough out of the fridge and roll out every of the discs right into a 12 inch circle. Carefully place one circle into your pie dish and gently press it on the underside and sides of your pie dish.
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Spoon the filling into the crust, leaving the liquid within the bowl. Pour the remaining liquid right into a small saucepan, and warmth over medium-high warmth simply till it begins to thicken. Pour over the filling in your pie.
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Place the second pie dough circle on high of the filling. You can both use a knife to chop slits within the high of the pie, or use a small cookie cutter to chop out shapes earlier than placing it on the pie. Trim the sides of the dough and crimp with a fork, or flute utilizing your fingers.
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In a small bowl, whisk the egg and water collectively. Lightly brush the highest of your pie with a pastry brush. You can sprinkle the highest with coarse sugar to make it additional fancy.
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Place the pie on a baking sheet and bake for 20 minutes at 400℉. At this level, you may put a pie protect on the sides or cowl with foil in order that they do not get too brown. Turn the temperature all the way down to 350℉ and bake for 30 extra minutes. The filling must be effervescent and the highest crust a pleasant golden brown when achieved. Remove from oven and set on a cooling rack.
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Let the pie cool at room temperature for 2-3 hours earlier than slicing. The filling will thicken throughout this time. If you slice the pie when it’s nonetheless heat, it will likely be very juicy and run throughout. Serve with vanilla ice cream and revel in!
Calories: 581kcal | Carbohydrates: 58g | Protein: 19g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 129mg | Sodium: 513mg | Fiber: 5g | Sugar: 48g
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Natalie Monson
I’m a registered dietitian, mother of 4, avid lover of meals and robust promoter of wholesome habits. Here you will see a lot of scrumptious recipes filled with fruits and veggies, suggestions for getting your youngsters to eat higher and develop into intuitive eaters and many sources for feeding your loved ones.