Both sweet and tart, a treat for your summer’s table…

What is your favorite dessert?

When I was small, NOT THAT LONG AGO!!, my grandparents grew rhubarb in their garden. Every Spring, I’d pull a few stalks to show my grandmother first, before eating, to make sure it wasn’t a weed, but indeed rhubarb.

I loved the way it made me pucker, but I loved it more when I gave it to my little brother, saying “try it, this is good”! Yes, some things are still the same!

This is a pie that can be made with freshly picked crops of strawberries and rhubarb, from early spring to mid-summer, or made simply with the frozen fruits instead, making it a treat throughout the entire year.

The fresh-picked fruits, I feel are best, just remember to wash them well before baking.

Strawberry Rhubarb Pie

Beth Wood

Spring's first fruit makes a delicious pretty-in-pink pie.

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Prep Time 20

Cook Time 50

Total Time 1 10

Course Dessert

Cuisine American

Servings 8

Calories 540 kcal

Ingredients

1 2 crust pastry I use Pillsbury
2 C. sugar, granulated
2/3 C. flour
1 tsp. grated orange peel or 1 tsp. orange extract, if desired
3 C. strawberries, fresh and halved
3 C. fresh rhubarb, washed and cut into 1/2-inch pieces
1 Tbs. cold butter if desired

Instructions

Heat oven to 425 * Place pastry in 9-inch glass pie plate.
In large bowl, mix sugar, flour and orange peel. Stir in rhubarb and strawberries, place in pie plate and add cut butter over the top of the mix. Cover with top pastry with small slits cut into it to vent. Seal and flute. Cover edge with a pie shield or use foil to cover edges. Remove shield for the last 15 minutes of baking time (I cover the pie about half of the total time, just a preference).
Bake for 50-55 minutes or until crust is golden brown and juice begins to bubble through the cut slits in crust. Cool on cooling rack at least 2 hours.
Refrigerate until serving time to help thicken the juices, at least a few hours.

Notes

For a quick pie, you can use frozen fruits instead of fresh, thaw and drain them first.

Also, I like to add a milk/cream wash over the crust, then sprinkle sugar, granulated to cover the crust lightly.

Another favorite recipe of mine is to use rhubarb and raspberries mixed, also pretty and pink, not tart at all.

Enjoy!

Keyword Strawberry Rhubarb Pie

Rhubarb first appears in the Spring but grows throughout the summer’s season as well. Remember, rhubarb and strawberries can both be found in your grocer’s freezer section. Either way, the end result is the same, a pretty-in-pink pie that should always be appreciated for its sweet and sour combination of fruits AND should always be served with ICE CREAM on top!