Strawberry-Rhubarb Pie

I love a good fruit pie. I have made banana, cherry, strawberry, blueberry, blackberry pie many times but never a rhubarb pie. To tell you the truth, I have never even heard of rhubarb before, let alone taste it. You see, we don't have rhubarb plant in the Philippines. So to my beloved readers and followers back home, I can only describe rhubarb like a celery, only it's like pinkish or rosey-colored celery and it has a very tart taste.

This was my first Strawberry Rhubarb Pie and it came out delicious! The combination of strawberry and rhubarb baked together turned out amazing. It had just the right amount of sweetness and tartness, the two paired well together - a perfect balance. I didn't know I liked strawberry rhubarb pie until I made this one!

STRAWBERRY-RHUBARB PIE

Prep: 25 minutes

Bake: 50 minutes

Stand: 15 minutes

Makes: 8 slices

Ingredients:

1 1/4 cups sugar

3 tablespoons quick-cooking tapioca or cornstarch

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 pound fresh rhubarb, cut into 1-inch pieces (3 cups),

or one 16ounce package frozen cut rhubarb

3 cups sliced fresh strawberries

1 recipe for basic pie dough or store-bought pie crust

Directions:

1. For filling, in a large bowl stir together sugar, tapioca or cornstarch, salt, and nutmeg. Add rhubarb and strawberries; gently toss until coated. Let rhubarb mixture stand for 15 minutes, stirring occasionally. (If using frozen rhubarb, let stand for 45 minutes.)

2. Preheat oven to 375°F. Prepare and roll out pie dough. Line 9-inch pie plate with one disk of pie dough.

3. Stir rhubarb mixture; transfer to the pie plate. Trim bottom pie dough to edge of pie plate. Cut slits in remaining pie dough; place on filling and seal.

If preferred, make a lattice weave pattern. Cut strips in remaining pie dough; place on filling and seal. Crimp edge.


4. To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake for 25 minutes. Remove foil; bake for 25 to 30 minutes more or until filling bubbles and crust is golden (45 minutes to 50 minutes more if using frozen rhubarb). Cool completely on a wire rack before serving...

or serve warm with a big scoop of vanilla ice cream or with a dollop of whipped cream topping. 

Enjoy!

Recipe from Better Homes & Gardens cookbook (16th edition)

Yield: Makes 8 slicesPin it

Strawberry Rhubarb Pie

prep time: 25 minscook time: 50 minstotal time: 75 mins

This pie is delicious! The combination of strawberry and rhubarb baked together had just the right amount of sweetness and tartness, a perfect balance.

ingredients:

• 1 1/4 cups sugar
• 3 tablespoons quick-cooking tapioca or 3 tablespoons cornstarch or flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 pound fresh rhubarb, cut into 1-inch pieces (3 cups), or one 16-ounce package frozen cut rhubarb
• 3 cups sliced fresh strawberries
• 1 double crust pie recipe or any store bought pie crust

instructions:

1. For filling, in a large bowl stir together sugar, tapioca, salt, and nutmeg. Add rhubarb and strawberries; gently toss until coated. Let rhubarb mixture stand for 15 minutes, stirring occasionally. (If using frozen rhubarb, let stand for 45 minutes.)
2. Preheat oven to 375°F. Prepare and roll out pie crust. Line 9-inch pie plate with one disc of pie crust. 
3. Stir rhubarb mixture; transfer to the pie plate. Trim bottom pie crust to edge of pie with foil. Cut slits in remaining pie crust; place on filling and seal. Crimp edge. If preferred, make a lattice weave pattern. Cut strips in remaining pie crust; place on filling, seal and crimp edge.
4.  To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake for 25 minutes. Remove foil; bake for 25-30 minutes more or until filling bubbles and crust is golden (45 to 50 minutes more if using frozen rhubarb). Cool on a wire rack.

Recipe from Better Homes & Gardens

Created using The Recipes Generator