Pareve Strawberry Rhubarb Pie

Pareve Strawberry Rhubarb Pie Recipe - Made with Fresh Ingredients

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 40-50 minutes | Servings: 8

Introduction

Pareve Strawberry Rhubarb Pie is a delicious and classic dessert that combines the tartness of rhubarb with the sweetness of strawberries in a flaky pastry crust. This recipe is perfect for any occasion and is sure to be a hit with family and friends.

History

The combination of strawberries and rhubarb in a pie has been a popular dessert in many cultures for centuries. Rhubarb is a vegetable that is often used in sweet dishes, while strawberries add a burst of flavor and color to the pie. This recipe has been passed down through generations and is a favorite among many home cooks.

Ingredients

Pastry for two crust pie
2 cups sliced rhubarb
2 cups halved strawberries
1.25 cups sugar (or to taste)
0.33 cup flour
1 tbsp margarine (pareve)

How to prepare

Using a slicer, cut the rhubarb to fit the feed tube.
Slice the rhubarb using firm pressure.
Measure about 2 cups of sliced rhubarb.
Mix the sliced rhubarb with strawberries, sugar, and flour.
Fill the pie shell with the filling.
Dot the filling with margarine.
Place the top crust on the pie.
Cut slits in the top crust, flute the edges, and sprinkle with a little sugar.
Bake the pie at 425°F (218°C) for 40 to 50 minutes.

Variations

Add a sprinkle of cinnamon or nutmeg to the filling for a warm and spicy flavor.
Use a lattice crust instead of a traditional top crust for a decorative finish.
Add a handful of blueberries to the filling for an extra burst of flavor.

Cooking Tips & Tricks

Make sure to slice the rhubarb thinly to ensure that it cooks evenly in the pie.

- Adjust the amount of sugar to your taste preference, as some people prefer a sweeter pie while others enjoy the tartness of the rhubarb.

- Be sure to flute the edges of the pie crust to create a decorative finish.

- Serve the pie warm with a scoop of vanilla ice cream for a delicious treat.

Serving Suggestions

Serve the pareve strawberry rhubarb pie warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious treat.

Cooking Techniques

Be sure to preheat the oven before baking the pie to ensure even cooking.

- Use a pie shield or aluminum foil to cover the edges of the pie crust to prevent them from burning.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute all-purpose flour with almond flour for a gluten-free option.

Make Ahead Tips

The pie can be assembled and refrigerated overnight before baking for a convenient make-ahead option.

Presentation Ideas

Serve the pie on a decorative pie plate for a beautiful presentation. - Dust the top of the pie with powdered sugar for a finishing touch.

Pairing Recommendations

Pair the pareve strawberry rhubarb pie with a cup of hot tea or coffee for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover pie in the refrigerator for up to 3 days.

- Reheat individual slices in the microwave for a quick and easy dessert option.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 2g

- Sugars: 25g

Fats

- Total Fat: 6g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 2g

Vitamins and minerals

Vitamin C: 30% DV

- Calcium: 6% DV

- Iron: 4% DV

Alergens

Contains wheat

Summary

This pareve strawberry rhubarb pie is a delicious dessert option that is relatively low in calories and fat. It is a good source of vitamin C and provides a small amount of dietary fiber.

Summary

Pareve Strawberry Rhubarb Pie is a classic dessert that combines the tartness of rhubarb with the sweetness of strawberries in a flaky pastry crust. This recipe is easy to make and is sure to be a hit with family and friends. Enjoy a slice of this delicious pie warm with a scoop of vanilla ice cream for a delightful treat.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Pareve Strawberry Rhubarb Pie. It was a warm summer day, and I had just finished picking some fresh rhubarb from my garden. As I was flipping through my old recipe book, I came across this unique and delicious-sounding pie recipe.

I had never made a pie with rhubarb before, but I was intrigued by the combination of sweet strawberries and tart rhubarb. The recipe called for simple ingredients such as flour, sugar, strawberries, and of course, rhubarb. It was a pareve recipe, which meant it was dairy-free and could be enjoyed after a meat meal.

I decided to give it a try and gathered all the ingredients I needed. I started by washing and chopping the rhubarb, then combining it with the sliced strawberries in a bowl. I added some sugar and flour to the fruit mixture and gently tossed it all together.

Next, I rolled out the pie crust and carefully placed it in a pie dish. I poured the fruit filling into the crust and topped it with another layer of pie dough. I crimped the edges together and cut a few slits in the top to allow steam to escape while baking.

As the pie baked in the oven, the scent of sweet strawberries and tart rhubarb filled the kitchen. I couldn't wait to taste the finished product. When the timer finally went off, I pulled the pie out of the oven and let it cool on the counter.

Once it had cooled enough, I sliced into the pie and took my first bite. The flavors of the strawberries and rhubarb melded together perfectly, creating a balance of sweetness and tartness that was truly divine. The crust was golden and flaky, adding a delicious crunch to each bite.

I knew right then and there that this recipe would become a staple in my collection. I shared it with friends and family, who all raved about how delicious it was. I even entered it into a local baking contest and won first prize!

Over the years, I have continued to make this Pareve Strawberry Rhubarb Pie for special occasions and family gatherings. It has become a beloved dessert that everyone looks forward to enjoying. I love knowing that this recipe will be passed down through generations, just like all the other recipes I have collected over the years.

As I sit here reminiscing about that fateful day when I discovered this recipe, I can't help but feel grateful for all the wonderful culinary experiences I have had. Cooking has always been a passion of mine, and I am so thankful for the joy it has brought me and my loved ones.

So, the next time you find yourself with some fresh rhubarb and strawberries, I highly recommend giving this recipe a try. I promise you won't be disappointed!