berry Rhubarb Pie
Should you refrigerate strawberry rhubarb pie?
I usually refrigerate all fruit pies. The strawberry rhubarb pie filling might start to thin if left out in a warm room, so I like to keep it in the refrigerator and then take it out about 15 minutes before serving.What does a strawberry rhubarb pie taste like?
Pure ambrosia! A sweet and tart combination, juicy strawberries and soft ripe rhubarb with just the right amount of sugar.Do you have to peel rhubarb for pie?
I usually do when using fresh rhubarb, but not the really thin, young stalks.How do you thicken a strawberry rhubarb pie?
I use cornstarch to thicken, like I set out in the recipe. Some folks use tapioca as a thickener too, but I prefer cornstarch. However fruit pies are always juicy, that’s what makes them so delicious!How long does strawberry rhubarb pie stay good?
Honestly, pies don’t last very long in our home to find out! But I would expect it would keep 3 to 5 days in the fridge. Or you could freeze your pie until it’s ready to be used.And if you love strawberries, please check out my other strawberry pie recipe!
Doesn’t the lattice top crust look spectacular?
This is very easy to put together, and basically all you do is roll out the top crust, and then using a pastry cutter or pizza cutter even, cut your strips as evenly as you can.
Then you just weave them back and forth!
berry Rhubarb Pie
The
combination of rhubarb with either fresh or frozen strawberries results
in an old fashioned fruit pie. The flavour is a sweet and tangy
ambrosia, with a strawberry rhubarb pie filling that tastes just like
homemade strawberry rhubarb jam. Yum!
Servings: 6
Calories: 234kcal
Ingredients
- 1 cup rhubarb peeled and chopped into small pieces, (I often use frozen)
- 2 cups strawberries washed, hulled and sliced
- 1 1/2 cup sugar
- 1 tbsp lemon juice
- 1/4 cup cornstarch
- 1 tbsp lemon zest
Instructions
- Mix the strawberries, rhubarb and sugar together
- Add the lemon juice and lemon zest
- Stir in the cornstarch – this thickener will give your pie a rich texture
- Let the filling stand for 20 minutes before putting it into your pie crust
- Place all of the filling into the bottom pie crust/pie plate, mounding it nicely in the centre
- With a sharp knife or pastry roller, cut strips of pastry dough – about 1″ thick
- Weave the strips on top of the filling to create a lattice effect
- Trim the edges of the lattice where it meets the fluted edge
- Brush the lattice and fluted edges with an egg yolk wash
- Bake at 400F for 10 minutes and then at 350F for 45 minutes or until crust is golden and filling is bubbling nicely
- Serve when cool.
Notes
Notes
Is your Strawberry Rhubarb Pie running off the plate? I know you are
tempted to cut into that pie once it comes out of the oven but please
don’t. The secret is to let your pie completely cool and stand for about
4 hours. Then I chill until ready to serve. A huge scoop of vanilla ice
cream really makes this pie delish!
Nutrition
Calories: 234kcal | Carbohydrates: 60g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 132mg | Fiber: 1g | Sugar: 53g | Vitamin A: 20IU | Vitamin C: 32.1mg | Calcium: 25mg | Iron: 0.2mg
