Rhubarb and Strawberry Pie
Favorite Pieplant and Strawberries Pair for a Great Summer Pie
Rhubarb is an old-fashioned hit for pies, and is a perfect partner for strawberries. They complement each other with flavor, texture, and even color.
Ingredients:
- Pie dough for double crust
- 1 lb red rhubarb, or about 3 cups of cut up rhubarb
- 1 1/2 cups strawberries, hulled and halved, see below
- 3/4 to 1 cup sugar
- 3 T quick cooking tapioca
- 1 lemon, used for grated lemon zest
- 1/8 t salt
- 1 T butter, cut into small cubes
Directions:
- Preheat oven to 425 degrees F.
- If the strawberries are very large, slice them into thick slices. Otherwise halve the hulled strawberries. Toss the strawberries and rhubarb together.
- Stir the sugar, tapioca, lemon zest and salt in a separate mixing bowl.
- Add this to the cut up rhubarb and strawberries and lightly toss. Let stand at room temperature about 15 minutes.
- Transfer to a pie crust lined 9 inch pie pan, and dot with the cubed butter. Cover with the top pie crust. Cut out vents and decoratively crimp the edges.
- Place in preheated oven and bake for 10 minutes. Reduce oven temperature to 350 degrees F and continue baking until pie crust is well browned and rhubarb is soft, about 30 to 40 minutes longer.
Rhubarb baking notes and tips:
- A common problem baking with rhubarb is that it looses water as it bakes and as it sits. Adding a little tapioca pearls to the mix for a crust pie helps to soak up the liquid
- An alternate to making a typical crust pie is to do a deep-dish style with puff pastry. Place the rhubarb and strawberries inside a buttered casserole with the sugar and seasonings. Roll out thawed puff dough over the top and seal the edges. Bake until the puff dough is browned and fully risen. The fruit will be on the bottom with the crust on the top. Spoon out onto dessert bowls and serve with vanilla ice cream.
- Rhubarb isn’t called ‘pieplant’ for nothing; it goes great with different fruit combinations for pies, such as apples, pears and strawberries and with spices and flavorings on its own, like lemon or orange zest, cinnamon and vanilla.
Rhubarb growing notes:
- Rhubarb varieties can be found with stalks in colors of green to red.
- While the leaves are pretty and voluminous, the stalks are the edible parts of the plant.
- If you’re growing them, purchase divisions at the garden nursery. These are perennial, meaning they will come back year after year. It helps to dig and divide up the plant every few years.
Rhubarb purchasing tips:
- Look for stalks that are firm, and smooth and glossy in color.
- Colors will range from green to fully red to all kinds of mixes in between. Although they can be used interchangeably, the reddest stalks will give you the brightest pies and sauces.
The copyright of the article Rhubarb and Strawberry Pie in Summer Recipes is owned by Renee Shelton. Permission to republish Rhubarb and Strawberry Pie in print or online must be granted by the author in writing.
