Strawberry Rhubarb Pie
May 12, 2008 by Marye Audet
Filed under Uncategorized
You have to love Spring….because it is strawberry season of course! Maybe not where you are, but here? Strawberries have been ripening for a few weeks and last week the rhubarb started coming in to the stores. Big, juicy stalks of rhubarb. I have been waiting for this!
Of course, the classic combo is strawberry rhubarb pie. I like to make it with a twisted lattice crust because it comes out beautiful. Once you have done it there is nothing too it…Piece of cake…errrr…pie. I had Erin take pictures while I twisted so I will set up a visual tutorial in the next day or so.
Meanwhile…get yourself to the produce stand and pick up the supplies for this!
Strawberry Rhubarb Pie
1 cup sugar (adjust to taste, and to the tartness of the berries)
1/2 cup all-purpose flour
1 pound fresh rhubarb, chopped
2 pints fresh strawberries
Sugar for sprinkling on top..Turbinado sugar works best for this because of the larger crystals.
Preheat oven to 400 degrees F.
In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
Spoon the filling into the crust. Dot the top with butter, and cover with top crust.
Pinch the edges of the crust to seal.
Sprinkle top of pie with sugar. Cut small holes in top to let steam escape if you are not using a lattice crust.
Bake at 400 degrees F, for 35 to 40 minutes. Cool.
Image:Marye Audet
Content:Marye Audet for Baking Delights
What does rhubarb taste like? It’s always sounded gross to me – I know, that sounds like a 4 year old talking, but I’m picky. Is rhubarb bitter? Or like celery?
This is my D’s other favorite! I was already planning on making a strawberry rhubarb cobbler this week, as our rhubarb is in season and I had enough fats to last for awhile on Mothers Day. And Jennifer, rhubarb is kind of sour, but you usually use a lot of sugar when you cook it. It’s a perfect match for sweet strawberries! I also like rhubarb-apple combinations.
mmmmm yum….. now…where can I find me some rhubarb… oh, I can also use frozen…. I am sure it is just as good…..
Mmm, looks good, especially the way the crust twists. I wish we had scratch-n-sniff options on these blogs!
Beautiful pie. I look forward to your tutorial!
Jennifer..it is tangy..like lemon sort of. But not.
Jen- Yep…I like rhubarb apple too.
Vee= I have never seen the forzen kind! Cool!
Courtney- SHould get it done for tomorrow.
Strawberrry-rhubarb is my absolute favorite pie. I have the rhubarb growing nicely, I’m just waiting for the strawberries in my garden to get ripe!
Soon I hope to have strawberries growing again!
Rhubarb/strawberry combo is such a fantastic combo for both pies and compote, not to mention rhubarb cake. It’s still too early here – just can’t wait.
Isn’t it fun though? Anticipating that first taste of strawberry-rhubarb?
Holy, has everyone on the planet had rhubarb but me? Thanks to those offering taste examples. I’m not a big pie eater (except apple) but maybe I’ll have to hunt down some and try it.
Try it with apple Jennifer.
That looks good! Strawberry and rhubarb pie is one of my favorites!
Mine too, thanks for stopping by Kevin.
My very favorite pie. A friend, who is married to a home ec. major, commented that my rhubarb strawberry pie was the best pie in Canada! I just followed the recipe.
WOW! Loretta that is quite a compliment!