Rhubarb Strawberry Pie

Rhubarb Strawberry Pie Recipe - A Classic American Dessert

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 8

Introduction

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

History

Rhubarb Strawberry Pie has been a popular dessert in American households for generations. The combination of rhubarb and strawberries creates a unique flavor profile that is both sweet and tart. This pie is often served during the spring and summer months when both rhubarb and strawberries are at their peak freshness.

Ingredients

1.5 cups of sugar
3 tbsp of quick tapioca (0.25 cup)
0.5 tsp of salt
0.5 tsp of nutmeg
3 cups of rhubarb, cut into 0.5 inch pieces
1 cup of sliced fresh strawberries (or 1 can of drained sour tart red pie cherries)

How to prepare

In a bowl, combine sugar, tapioca, salt, and nutmeg. Stir well.
Add strawberries and rhubarb to the mixture. Stir gently to coat the rhubarb and strawberries.
Allow the mixture to stand for about twenty minutes.
Prepare the pastry for a nine-inch pie with two crusts.
Spoon the mixture into the pie shell.
Dot the filling with 1 tbsp of butter.
Top the pie with a lattice crust.
Bake the pie at 400°F (204°C) for 35 to 40 minutes.

Variations

Add a splash of vanilla extract to the filling for extra flavor.
Mix in some chopped nuts, such as almonds or pecans, for added crunch.
Use a crumb topping instead of a lattice crust for a different texture.

Cooking Tips & Tricks

Be sure to cut the rhubarb into small pieces to ensure that it cooks evenly in the pie filling.

- Let the rhubarb and strawberries sit with the sugar mixture for at least twenty minutes to allow the flavors to meld together.

- Use a lattice crust for a beautiful presentation and to allow the filling to bubble and caramelize during baking.

Serving Suggestions

Serve Rhubarb Strawberry Pie warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Cooking Techniques

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

- Use a pie shield or aluminum foil to prevent the crust from burning during baking.

Ingredient Substitutions

If cherries are not in season, you can use raspberries or blackberries as a substitute.

- If you don't have quick tapioca, you can use cornstarch as a thickening agent.

Make Ahead Tips

You can prepare the filling for Rhubarb Strawberry Pie ahead of time and store it in the refrigerator until ready to bake. This can save time on the day you plan to serve the pie.

Presentation Ideas

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

Pairing Recommendations

Rhubarb Strawberry Pie pairs well with a glass of cold milk or a cup of hot tea.

Storage and Reheating Instructions

Store any leftover Rhubarb Strawberry Pie in the refrigerator for up to three days. Reheat individual slices in the microwave or oven before serving.

Nutrition Information

Calories per serving

Each serving of Rhubarb Strawberry Pie contains approximately 300 calories.

Carbohydrates

Each serving of Rhubarb Strawberry Pie contains approximately 50 grams of carbohydrates.

Fats

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

Proteins

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

Vitamins and minerals

Rhubarb is a good source of vitamin C, vitamin K, and calcium. Strawberries are high in vitamin C and antioxidants.

Alergens

This recipe contains dairy (butter) and gluten (pastry crust).

Summary

Rhubarb Strawberry Pie is a delicious dessert that is high in carbohydrates and fats, but also contains important vitamins and minerals.

Summary

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Rhubarb Strawberry Pie. It was a warm summer day, and I was visiting my dear friend Margaret at her home in the countryside. Margaret had always been an amazing cook, and I loved learning new recipes from her.

As soon as I walked into Margaret's kitchen, I was greeted by the sweet scent of freshly baked pie. I couldn't help but ask her what she was making, and she excitedly told me that she was making a Rhubarb Strawberry Pie. I had never heard of such a combination before, but I was immediately intrigued.

Margaret invited me to join her in the kitchen as she finished up the pie. She showed me how she mixed the rhubarb and strawberries together with sugar, lemon juice, and a touch of cinnamon. The filling looked so vibrant and delicious, I couldn't wait to taste it.

As the pie baked in the oven, Margaret shared with me the story of how she learned to make this recipe. She told me that she had first discovered it in an old cookbook that had belonged to her grandmother. The recipe had been passed down through the generations in her family, and she had perfected it over the years.

I was inspired by Margaret's story and couldn't wait to try making the pie myself. She kindly shared the recipe with me, along with some tips and tricks for getting the perfect flaky crust and juicy filling.

When the pie was finally ready, Margaret and I sat down to enjoy a slice together. The combination of the tart rhubarb and the sweet strawberries was absolutely divine. The flavors melded together perfectly, and the crust was light and crispy.

I knew right then and there that this pie would become a staple in my own recipe collection. I thanked Margaret for sharing her family recipe with me and promised to make it for my own family and friends.

Over the years, I have made Margaret's Rhubarb Strawberry Pie countless times. It has become a favorite among my loved ones, and I always think of her whenever I bake it. The recipe has brought joy and comfort to many gatherings and celebrations, and I am forever grateful for the day I discovered it.

I have since shared the recipe with others, passing on the tradition of this delicious pie to new generations. I love knowing that this recipe will continue to bring happiness and memories to families for years to come.

As I sit here reminiscing about that fateful day in Margaret's kitchen, I can't help but feel grateful for the friendships and connections that food has brought into my life. The simple act of sharing a recipe can create bonds that last a lifetime, and I am so lucky to have experienced that firsthand.

So the next time you find yourself in the kitchen, I encourage you to try something new and exciting. You never know what delicious discoveries you might make, or what wonderful memories you might create. Who knows, you may even stumble upon a recipe as special as Margaret's Rhubarb Strawberry Pie.