Strawberry Rhubarb Pie

Delicious Strawberry Rhubarb Pie Recipe from USA

Region / culture: USA | Servings: 8

Introduction

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 gatherings, and is sure to be a hit with family and friends.

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, while strawberries added a touch of sweetness. The two fruits complement each other perfectly, creating a harmonious balance of flavors in this timeless dessert.

Ingredients

2 cups sliced rhubarb (fresh or frozen)
0.5 cup grape juice
2 tbsp cornstarch
1 tsp ground cinnamon
0.25 tsp ground nutmeg
0.25 tsp salt
1 pt (473 ml) sliced strawberries (use fresh strawberries)
0.5 cup strawberry fruit spread
1 cup sliced rhubarb
2 pie crusts
0.25 cup strawberry fruit spread
1 egg yolk
1 tbsp sour cream

How to prepare

Let it stand for 10 minutes.
Preheat the oven to 450°F (232°C).
In a medium saucepan, combine rhubarb and grape juice.
Bring the mixture to a boil over medium heat.
Reduce the heat to low.
Simmer, uncovered, until the rhubarb is tender, approximately 8–10 minutes for fresh rhubarb or 5 minutes for frozen rhubarb; then drain.
In a medium bowl, mix together cornstarch, cinnamon, nutmeg, and salt until well combined.
Add strawberries to the mixture and toss to coat.
Stir in the cooked rhubarb and fruit spread.
Stir in the uncooked rhubarb.
Roll out one pie crust to an 11" circle and line a 9" pie plate with it.
Trim the pastry and flute the edges, sealing it to the edge of the pie plate.
Fill the pastry shell with the fruit mixture and dot it with fruit spread.
Roll out the remaining pastry to a 10" circle.
Cut it into 0.5" strips.
Form a lattice design over the fruit using the pastry strips.
In a separate bowl, combine the egg yolk and sour cream until well blended.
Brush the mixture over the pastry.
Bake for 10 minutes.
Reduce the oven temperature to 350°F (177°C).
Continue baking for 30 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
To prevent overbrowning, the pie may be loosely covered with foil during the last 30 minutes of baking.
Cool the pie on a wire rack.
Serve the pie warm or at room temperature.

Variations

Add a splash of lemon juice to the filling for a citrusy twist.
Sprinkle a crumb topping made with oats, flour, brown sugar, and butter over the pie before baking.
Use a gluten-free pie crust to make the recipe suitable for those with gluten sensitivities.

Cooking Tips & Tricks

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

- Use fresh strawberries for the best flavor, but frozen strawberries can also be used in a pinch.

- To prevent the pie crust from becoming soggy, brush the bottom crust with egg white before adding the filling.

- For a decorative touch, create a lattice crust on top of the pie using strips of pastry dough.

Serving Suggestions

Serve Strawberry Rhubarb Pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert. It pairs well with a cup of hot tea or coffee.

Cooking Techniques

Precook the rhubarb in grape juice to soften it before adding it to the pie filling.

- Create a lattice crust on top of the pie for a decorative touch.

- Brush the pastry with an egg yolk and sour cream mixture before baking to give it a golden brown color.

Ingredient Substitutions

Use apple juice or water instead of grape juice in the filling.

- Substitute raspberries or blackberries for the strawberries for a different flavor profile.

- Use a store-bought pie crust if you're short on time.

Make Ahead Tips

Prepare the pie filling in advance and store it in the refrigerator for up to 2 days before assembling and baking the pie. You can also freeze the unbaked pie for up to 3 months and bake it straight from the freezer.

Presentation Ideas

Serve the pie on a decorative pie plate and garnish with fresh strawberries or a sprig of mint for a beautiful presentation. Dust the top of the pie with powdered sugar for a finishing touch.

Pairing Recommendations

Pair Strawberry Rhubarb Pie with a glass of sparkling wine or a fruity white wine like Riesling. It also pairs well with a cup of hot tea or coffee for a cozy dessert experience.

Storage and Reheating Instructions

Store any leftover pie in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for 30 seconds or in a preheated oven at 350°F (177°C) for 10 minutes.

Nutrition Information

Calories per serving

Each serving of Strawberry Rhubarb Pie contains approximately 250 calories. Calories provide the body with energy to fuel daily activities.

Carbohydrates

Each serving of Strawberry Rhubarb Pie contains approximately 45 grams of carbohydrates. Carbohydrates provide the body with energy and are an essential nutrient for overall health.

Fats

Each serving of Strawberry Rhubarb Pie contains approximately 10 grams of fat. Fat is an important macronutrient that provides the body with energy and helps absorb fat-soluble vitamins.

Proteins

Each serving of Strawberry Rhubarb Pie contains approximately 3 grams of protein. Protein is essential for building and repairing tissues in the body.

Vitamins and minerals

Strawberry Rhubarb Pie is a good source of vitamin C, which is important for immune function and skin health. It also contains vitamin K, which is essential for blood clotting and bone health.

Alergens

This recipe contains wheat (gluten) from the pie crust. It may also contain eggs and dairy from the egg yolk and sour cream used in the recipe.

Summary

Strawberry Rhubarb Pie is a delicious dessert that provides a balance of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a nutritious treat to enjoy in moderation.

Summary

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Strawberry Rhubarb Pie. It was many years ago when I was just a young girl, living on my family's farm in the countryside. My mother had just harvested a fresh batch of strawberries and rhubarb from our garden, and she decided to make a pie to celebrate.

I watched in awe as my mother worked her magic in the kitchen, mixing the sweet strawberries with the tart rhubarb and adding just the right amount of sugar and spices to create the perfect filling. The scent of the pie baking in the oven filled the entire house, and I couldn't wait to taste the finished product.

When the pie finally emerged from the oven, golden brown and bubbling with sweet goodness, I knew I had to learn how to make it myself. My mother was happy to teach me, and she showed me step by step how to make the perfect Strawberry Rhubarb Pie.

As I grew older, I continued to make the pie for my family and friends, and it became a staple at every gathering. Over the years, I perfected the recipe, adding my own little touches and tweaks to make it truly my own.

But the real magic of this recipe lies in the memories it holds. Every time I make a Strawberry Rhubarb Pie, I am transported back to that sunny afternoon on the farm, watching my mother work her culinary magic in the kitchen. The taste of the sweet strawberries and tart rhubarb brings back a flood of memories of summers spent in the garden, picking fresh fruit and baking pies with my family.

I have shared this recipe with so many people over the years, and each time I pass it along, I feel like I am passing on a piece of my family's history. This pie is more than just a dessert - it is a connection to my past, a reminder of the love and joy that has always surrounded me.

I have learned so much from this simple recipe. It has taught me patience, as I wait for the pie to bake to perfection. It has taught me creativity, as I experiment with different flavors and ingredients. But most of all, it has taught me the importance of family and tradition, of passing down recipes and stories from one generation to the next.

So as I make this Strawberry Rhubarb Pie once again, I am filled with gratitude for all the memories it holds and all the joy it has brought into my life. And as I take that first bite of sweet, tart goodness, I know that this recipe will always hold a special place in my heart.