As I mentioned a couple weeks ago, my rhubarb plants are growing like crazy, which means I’m freezing and baking with lots of rhubarb!
I made 2 batches of strawberry-rhubarb jam last spring so I won’t need to make any of that this year — instead, I’m making lots of rhubarb bread and using rhubarb in a variety of pies.
I recently made one of my favorite strawberry-rhubarb pies for a Mother’s Day lunch, and when I realized this super simple recipe wasn’t on my blog, I figured it was the perfect time to share!
Even if you think you don’t like rhubarb, or you’re not sure if this pie would be too tart or sour for you, I would encourage you to give it a try. The sweet strawberries (and the sugar) pair so well with the tart rhubarb, making such a yummy spring combo!
Recipe for Strawberry Rhubarb Pie
makes one 9″ pie
- two 9″ pie crusts (I always use the refrigerated ones, but homemade works too!)
- 1 c. sugar
- 1/2 c. flour
- 3 c. fresh strawberries; cleaned, hulled and sliced (measure after they are sliced)
- 3 c. rhubarb chunks (fresh or frozen work)
- 1 T. butter
Preheat oven to 400ºF.
Line 9″ pie plate with one crust.
In a large bowl, mix sugar, flour, strawberries, and rhubarb. Let sit until oven is preheated (at least 15 minutes).
Dump fruit mixture into pie crust and dot with chunks of butter
Top with 2nd crust, seal edges, and cut slits for steam to vent.
OPTIONAL (brush the top crust with egg white or milk and sprinkle with extra sugar)
Bake in preheated oven for 15 minutes.
Reduce oven temperature to 375ºF and continue baking for 30 minutes, or until crust is brown and pie filling is bubbly.
Let cool COMPLETELY before serving.
If you’ve never made a strawberry rhubarb pie before, you might not realize how juicy this pie can be.
This is NOT a pie you can eat warm out of the oven — unless you want to serve it in bowls and eat it like soup! I usually make this pie the night before we’re going to eat it, so it can sit for at least 12-18 hours and firm up a bit. But even still, there are plenty of times when my slices of pie don’t stand firm like they are in the pictures of this post.
If your pie is a little runny, you can try using a little more flour the next time or even sprinkling a very small amount of instant tapioca on the bottom of the crust to absorb any extra liquid. This is also one of the reasons I do a lattice crust for the top of this pie — besides the fact that it looks pretty, it also lets more of the steam and moisture out of the pie.
This pie tastes fabulous with a scoop of vanilla ice cream or a little whipped cream to offset the tartness of the rhubarb. It’s definitely one of my favorite springtime desserts!
Oh, and here’s my recipe for strawberry pie (if you don’t have any rhubarb!)
What is your favorite rhubarb recipe?
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