Fresh Strawberry-Rhubarb Pie

Fresh Strawberry-Rhubarb Pie Recipe from USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 50-55 minutes | Servings: 8

Introduction

Fresh Strawberry-Rhubarb Pie is a classic dessert that combines the tartness of rhubarb with the sweetness of strawberries in a flaky pie crust. This delicious pie is perfect for spring and summer when both rhubarb and strawberries are in season.

History

The combination of strawberries and rhubarb in pies dates back to the early 19th century in America. Rhubarb was a popular ingredient in pies due to its tart flavor, and when combined with sweet strawberries, it created a perfect balance of flavors. This pie quickly became a favorite in many households and is still enjoyed today.

Ingredients

2 cups diced rhubarb
1 pt (473 ml) strawberries
1.25 cups sugar
3 tbsp quick-cooking tapioca
0.25 tsp salt
3 tbsp margarine
1 pie dough, enough for 9-inch pie

How to prepare

Wash the rhubarb, remove any tough parts, and chop it into small pieces.
Slice the strawberries and add them to the rhubarb.
In a separate bowl, mix the remaining ingredients and add them to the fruit.
Blend the mixture well and let it stand for up to 30 minutes to allow the sugar to penetrate the strawberries.
Pour the mixture into a 9-inch pie crust, dot it with margarine, and cover it with a second crust.
Cut slits in the top crust.
Bake the pie in a preheated oven at 375°F (191°C) for 50–55 minutes.
During the first 30 minutes, cover the pie with aluminum foil tented over it, removing it to allow the crust to brown during the last part of baking.
About 10 minutes before it's done, brush warm milk onto the top crust and sprinkle it lightly with sugar if desired.

Variations

Add a splash of vanilla extract to the fruit mixture for added flavor.
Sprinkle a crumb topping over the pie before baking for a crunchy texture.
Use a lattice crust instead of a solid crust for a decorative finish.

Cooking Tips & Tricks

Make sure to wash the rhubarb thoroughly and remove any tough parts before chopping it.

- Let the fruit mixture stand for up to 30 minutes before pouring it into the pie crust to allow the sugar to penetrate the strawberries.

- Tent the pie with aluminum foil during the first part of baking to prevent the crust from browning too quickly.

- Brush warm milk onto the top crust before baking to create a golden brown finish.

Serving Suggestions

Fresh Strawberry-Rhubarb Pie is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Cooking Techniques

Preheat the oven before baking the pie to ensure even cooking.

- Use quick-cooking tapioca as a thickening agent for the fruit filling.

- Brush the crust with warm milk before baking to create a golden brown finish.

Ingredient Substitutions

Use frozen rhubarb and strawberries if fresh is not available.

- Substitute cornstarch for quick-cooking tapioca as a thickening agent.

- Use butter instead of margarine for a richer flavor.

Make Ahead Tips

Fresh Strawberry-Rhubarb Pie can be made ahead of time and stored in the refrigerator for up to 2 days before serving. Simply reheat in the oven before serving.

Presentation Ideas

Serve Fresh Strawberry-Rhubarb Pie on a decorative pie plate and garnish with fresh strawberries or mint leaves for a beautiful presentation.

Pairing Recommendations

Fresh Strawberry-Rhubarb Pie pairs well with a glass of cold milk, a cup of hot tea, or a scoop of vanilla ice cream.

Storage and Reheating Instructions

Store any leftover Fresh Strawberry-Rhubarb Pie in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) for 10-15 minutes before serving.

Nutrition Information

Calories per serving

Each serving of Fresh Strawberry-Rhubarb Pie contains approximately 250 calories.

Carbohydrates

Each serving of Fresh Strawberry-Rhubarb Pie contains approximately 45 grams of carbohydrates.

Fats

Each serving of Fresh Strawberry-Rhubarb Pie contains approximately 10 grams of fat.

Proteins

Each serving of Fresh Strawberry-Rhubarb Pie contains approximately 2 grams of protein.

Vitamins and minerals

Fresh Strawberry-Rhubarb Pie is a good source of vitamin C, fiber, and potassium.

Alergens

Fresh Strawberry-Rhubarb Pie contains wheat and may contain traces of nuts.

Summary

Fresh Strawberry-Rhubarb Pie is a delicious dessert that is relatively low in calories and provides a good source of vitamin C and fiber.

Summary

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Fresh Strawberry-Rhubarb Pie. It was a warm summer day, and I was visiting my dear friend Margaret's farm. She had a beautiful garden with rows of vibrant strawberries and rhubarb growing side by side. As we strolled through the garden, she plucked some ripe strawberries and stalks of rhubarb, and we chatted about life and love.

Margaret invited me into her cozy kitchen, where she began to prepare a pie unlike any I had ever tasted before. She showed me how to combine the sweet strawberries with the tangy rhubarb, and how to create a flaky, golden crust that would hold it all together. As the pie baked in the oven, the scent of the strawberries and rhubarb mingled with the warm, buttery aroma of the crust, filling the kitchen with a tantalizing fragrance.

When the pie was finally ready, Margaret served me a slice with a dollop of freshly whipped cream. The first bite was a revelation - the sweet, juicy strawberries paired perfectly with the tart rhubarb, creating a symphony of flavors that danced on my taste buds. I was hooked.

From that moment on, I knew that I had to learn how to make this incredible pie myself. Margaret graciously shared her recipe with me, and I began to make it for my family and friends. Over the years, I have tweaked and perfected the recipe to make it my own, adding a touch of cinnamon here, a squeeze of lemon there, until it became a beloved favorite at our family gatherings.

As word spread about my Fresh Strawberry-Rhubarb Pie, I began to receive requests from friends and neighbors to make it for special occasions. I have brought it to potlucks, picnics, and church bake sales, where it always disappears quickly, leaving behind only crumbs and compliments.

I have shared the recipe with many people over the years, passing it down to my children and grandchildren, who now make it themselves. Each time I bake this pie, I am reminded of that sunny day in Margaret's garden, and the simple joy of creating something delicious to share with the ones you love.

The secret to the perfect Fresh Strawberry-Rhubarb Pie lies in the balance of flavors - the sweetness of the strawberries, the tartness of the rhubarb, and the buttery richness of the crust. But the true magic of this recipe lies in the memories and stories that accompany it, the laughter shared over a slice of pie, the bonds formed over a shared love of good food.

As I sit here in my kitchen, preparing another Fresh Strawberry-Rhubarb Pie for a family gathering, I can't help but feel grateful for the recipe that has brought so much joy into my life. It is more than just a dessert - it is a connection to the past, a link to the people and places that have shaped me into the cook I am today.

So, if you ever find yourself in need of a sweet treat to brighten your day, I urge you to give this recipe a try. Let the flavors of fresh strawberries and rhubarb transport you to a sunny garden, where the scent of pie baking in the oven fills the air with warmth and love. And remember, the best recipes are not just about the ingredients - they are about the stories and memories that make them truly special.