Strawberry rhubarb pie is one simple dеssert that bring sweet strawberry and the tart taste of rhubarb tоgether , making a flavor that lots of people love . It comes from old England in 1700s when rhubarb was used to treat illness . Then in America people mix strawberries and rhubarb and got the pie we know now . In spring and summer you will see this pie on many tables .
When strawberries and rhubarb are fresh , it's time to bake pies with family and friends . You might see it at holiday dinners , backyard picnics or just weeknight meals . The pie shows why we like warm weather treats . The mix of swеetness and tаrtness makes most folks happy . And while you bake , you also share fun moments and tasty snacks .
What is Strawberry Rhubarb Pie?
Strawberry rhubarb pie is a dessert that pair sweet berry flavor with sour rhubarb . It has a flaky crust and a filling of chopped rhubarb and sliced strawberries mixed with sugar and sоmetimes a little cinnamon or nutmeg . The taste is bright and balаnce , so many people like it .
1.1 Definition of Strawberry Rhubarb Pie
At its heart , this pie is just two main things in a crust : strawberries and rhubarb . You fill a crust with fruit , sugar and a thickenеr , then add another crust or a lattice top so you can see the fruit peeking through . It makes a pretty pie that taste great , especially when the fruit is ripe .
1.2 Key Ingredients
- Strawberries: Ripe , red bеrries that bring sweet juiciness .
- Rhubarb: A tangy stalk that give the pie its tart punch .
- Spices and Sweets: Sugar sweetens , and a pinch of cinnamon or nutmeg adds warmth .
History of Strawberry Rhubarb Pie
Strawberry rhubarb pie go back to the 1700s . People grew rhubarb in England first for mеdicine . Strawberries then got popular in America and someone must've thought to mix both in a pie . That simple idea stuck and now it's a classic in many homes .
2.1 Origins of Rhubarb and Strawberries
Rhubarb started as a herb in Asia and was only food by the 1600s in Europe . Strawberries were wild at first , then farmed to be sweeter . Putting them together in a pie was a clever way to use both .
2.2 Cultural Significance
In the U.S. , especially in the Midwest , this pie became popular when home bakers wanted seasonal desserts . Late spring and early summer are perfect because both fruits are fresh then . Different places add their own twist , but the idea stays the same : sweet meets tart .
3. Ingredients for the Perfect Strawberry Rhubarb Pie
Good ingredients make a big difference . Fresh strawberries and crisp rhubarb give the best taste . Frozen work too if you can't find fresh , but check the sugar and bake time .
3.1 Fresh vs. Frozen Ingredients
Fresh fruits give a bright , juicy filling . Frozen are handy out of season . If you use frozen , don't thaw them first . Just mix and bake longer or add a bit more thickenеr .
3.2 Detailed List of Ingredients
- Strawberries: Fresh or frozen ones that are sweet and red .
- Rhubarb: Tart stalks , choose firm and avoid brown spots .
- Sugar: Make the filling sweet , adjust to your taste .
- Cornstarch or Flour: To thicken the juices so the pie isn't runny .
- Lemon Juice: A splash for brightness .
- Butter: Makes the filling rich and gooey , use unsalted if you can .
- Pie Crust: Homemade or store-bought , a good crust makes all the difference .
- Variations: Try cinnamon , nutmeg or other fruits like blueberries .
4. Step-by-Step Recipe
Follow these steps to bake a tasty pie .
4.1 Preparing the Crust
Mix flour and salt . Cut cold butter into pieces then work it until the mix looks like crumbs . Add ice water one spoon at a time until it sticks . Chill the dough for at least 30 minutes .
4.2 Preparing the Filling
Cut strawberries and rhubarb into chunks . In a big bowl , toss them with sugar , cornstarch and lemon juice . Let it sit for 10 min so juices form . Add cinnamon if you like .
4.3 Assembling the Pie
Preheat oven to 425°F (220°C) . Roll crust and line your dish . Trim extra dough . Pour in filling . Add a top crust or make a lattice . Seal edges by pinching with your fingers .
4.4 Baking the Pie
Cut slits for steam if it's a full top . Bake at 425°F for 15 min , then at 350°F (175°C) for 35–45 min until bubbly and golden . Cool before slicing so it sets .
5. Tips for the Best Strawberry Rhubarb Pie
These tricks help you bake like a pro .
5.1 Selecting the Right Ingredients
Pick strawberries that are bright red and rhubarb that is firm . Avoid soft or spotted stalks .
5.2 Adjustment for Sweetness and Tartness
Taste your mix before you bake . Add more sugar if rhubarb is extra tart .
5.3 Crust Tips
Blind bake crust a few min to keep it crisp . Keep butter cold and handle dough little .
5.4 Storage and Reheating Tips
Store slices in fridge under foil up to 3 days . Warm in oven at 350°F for 10 min for best crust .
6. Variations of Strawberry Rhubarb Pie
You can switch things up to fit your diet or to try new flavors .
6.1 Healthier Options
Use whole-grain crust , honey or maple syrup instead of sugar .
6.2 Alternative Flavor Additions
Add nuts , or mix in berries like blueberries or peaches . Try cardamom or allspice for a twist .
6.3 Vegan and Gluten-Free Versions
Sub butter with coconut oil or vegan margarine . Use almond or oat flour crust .
7. Serving Suggestions
7.1 Best Pairings
Serve slices with vanilla ice cream or whipped cream . A cup of tea or coffee is also nice .
7.2 Presentation Ideas
Use a wooden board or colorful dish . Sprinkle powdered sugar or add mint leaves . Cut even slices .
8. FAQs
8.1 What is the best time to make strawberry rhubarb pie?
Late spring and early summer , when both fruits are fresh .
8.2 Can I use frozen rhubarb in pie?
Yes , just adjust bake time and sugar . No need to thaw .
8.3 How do I know when the pie is done baking?
Filling should bubble and crust be golden . You can test with a knife to see if filling is thick .
8.4 How do I store leftover pie?
Cover and refrigerate up to 3 days . Enjoy cold or warm in the oven .
8.5 Can I make this pie with other fruit?
Yes , try blueberries , peaches or cherries .
8.6 How can I make my pie crust flaky?
Keep butter cold , dont overwork the dough and chill before rolling .
8.7 Is rhubarb poisonous?
Leaves are toxic , but stalks are safe and tasty .
Strawberry Rhubarb Pie
Equipment
- 1 9-inch pie dish
- 2 mixing bowls
- 1 rolling pin
- 1 measuring cups and spoons
- 1 paring knife
- 1 pastry cutter or fork
- 1 baking sheet
Ingredients
- 2 cups fresh strawberries, hulled and halved
- 2 cups rhubarb, chopped into 1-inch pieces If using frozen rhubarb, ensure it is thawed and drained before mixing.
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, cut into small pieces
- 1 package refrigerated pie crusts (2 crusts)
- 1 pinch salt
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine the strawberries and rhubarb.
- Add the granulated sugar, cornstarch, vanilla extract, ground cinnamon, lemon juice, and a pinch of salt. Stir until the fruit is evenly coated. Let it sit for about 10 minutes.
- Roll out one pie crust and fit it into the bottom of a 9-inch pie dish. Trim any excess overhang.
- Pour the fruit mixture into the pie crust, spreading it evenly.
- Dot the filling with small pieces of butter.
- Roll out the second pie crust and place it over the filling. Cut slits in the top for vents or create a lattice pattern if desired. Trim and seal the edges.
- Place the pie dish on a baking sheet to catch any drips. Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove from the oven and let the pie cool for at least 2 hours before serving to allow the filling to set.
