A delightful aroma wafts through your kitchen as the vibrant colors of strawberries and tart rhubarb come together in a symphony of flavor. This strawberry rhubarb pie not only teases your taste buds but also brings back memories of summer picnics and family gatherings.
Picture this: you’re at a backyard barbecue, the sun is shining, and there it is—a glorious slice of strawberry rhubarb pie waiting just for you. Each bite is a harmonious blend of sweet and tart that dances on your palate like a happy little jig.
Why You'll Love This Recipe
- This strawberry rhubarb pie offers a perfect balance of tartness and sweetness that everyone will love.
- With simple ingredients and steps, it’s a breeze to whip up from scratch.
- The beautiful golden crust and vibrant filling create an eye-catching dessert for any gathering.
- Serve it warm or cold; it’s delicious either way!
I still remember the first time I made this pie. My family devoured it in minutes, leaving only crumbs behind and begging for seconds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Strawberries: Choose ripe berries for maximum sweetness; they should be bright red with no white spots.
- Rhubarb Stalks: Look for firm stalks that are vibrant in color; avoid any that are wilted or discolored.
- Granulated Sugar: Regular sugar works perfectly here; it balances the tartness of the rhubarb beautifully.
- All-Purpose Flour: Essential for thickening the filling while providing structure to your pie.
- Butter: Use unsalted butter for making a rich flaky crust that melts in your mouth.
- Pie Crust: Store-bought or homemade, choose whichever suits your baking mood best!
- Lemon Juice: Just a splash enhances the flavors of both strawberries and rhubarb wonderfully.
- Cinnamon (optional): A pinch adds warmth to the filling; feel free to skip it if you’re not a fan!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Fruits: Start by washing 2 cups of fresh strawberries and 3 cups of chopped rhubarb. Remove stems from strawberries before slicing them into halves.
Mix Your Filling: In a large bowl, combine sliced strawberries, chopped rhubarb, 1 cup granulated sugar, ¼ cup flour, lemon juice, and optional cinnamon. Toss until well-coated.
Preheat Your Oven: Preheat your oven to 425°F (220°C) while you prepare the crust. This ensures even baking for that perfect golden finish.
Assemble Your Pie: Roll out your bottom crust into a 9-inch pie pan. Pour in the fruit mixture evenly before covering it with the top crust or lattice pattern—get creative!
Bake It Up!: Place your assembled pie into the preheated oven for about 15 minutes at 425°F (220°C). Then reduce heat to 350°F (175°C) and bake an additional 30-35 minutes until bubbly.
Cool & Serve!: Once baked, remove from oven and let cool for at least an hour. This allows juices to thicken. Serve warm with whipped cream or ice cream—because why not?
Enjoy each delightful bite of this classic strawberry rhubarb pie that’s sure to impress family and friends alike!
Content
Fresh strawberries create a sweet contrast to the tartness of rhubarb, making this pie irresistible. Use a mix of butter and shortening for a flaky crust that melts in your mouth. Allow the pie to cool before slicing to avoid runny filling.
Perfecting the Cooking Process
Start by preparing the crust, then mix strawberries and rhubarb while it chills. Bake at 425°F for a beautiful golden finish, ensuring the fruit is bubbling.
Add Your Touch
Feel free to swap in different fruits like blueberries or peaches for variety. Adding a touch of cinnamon or nutmeg can elevate the flavor profile beautifully.
Storing & Reheating
Store leftover pie in an airtight container at room temperature for up to two days. Reheat individual slices in the oven at 350°F until warm.
Chef's Helpful Tips
- To ensure even baking, rotate your pie halfway through.
- Keep an eye on edges to prevent burning.
- Use fresh, ripe fruit for maximum flavor impact, enhancing your dessert experience significantly.
Nothing beats seeing my friends devour this pie at summer gatherings; their smiles make all the baking worthwhile!
FAQ
Can I use frozen strawberries and rhubarb for strawberry rhubarb pie?
Yes, but thaw them first and drain excess moisture before using.
How do I know when my strawberry rhubarb pie is done?
The filling should bubble, and the crust should be golden brown when finished baking.
Can I make this recipe vegan?
Absolutely! Substitute butter with coconut oil and use a dairy-free milk alternative.
Irresistible Strawberry Rhubarb Pie Recipe
- Total Time: 1 hour 10 minutes
- Yield: Serves 8
Description
Indulge in the delightful harmony of sweet strawberries and tart rhubarb in this classic pie, perfect for any gathering. Its flaky crust and vibrant filling are sure to impress!
Ingredients
- 2 cups fresh strawberries, halved
- 3 cups rhubarb, chopped
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- 1 tablespoon lemon juice
- 1 pie crust (store-bought or homemade)
- 4 tablespoons unsalted butter
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, combine strawberries, rhubarb, sugar, flour, lemon juice, and optional cinnamon; mix well.
- Roll out the pie crust into a 9-inch pie pan and fill it with the fruit mixture.
- Cover with a top crust or lattice pattern; cut slits for steam to escape.
- Bake at 425°F for 15 minutes, then reduce heat to 350°F (175°C) and bake for an additional 30-35 minutes until bubbly and golden brown.
- Let cool for at least an hour before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (143g)
- Calories: 210
- Sugar: 24g
- Sodium: 115mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Experiment by adding other fruits like blueberries or peaches for variety. For a richer flavor, mix in a pinch of cinnamon or nutmeg.
