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Strawberry Rhubarb

Savory-Sweet Strawberry Rhubarb Pie for Summer Bliss

Indulge in a delightful Strawberry Rhubarb Pie, combining sweet strawberries and tart rhubarb for a perfect summer dessert.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 cups Fresh Strawberries Ripe and juicy for best flavor
  • 2 cups Fresh Rhubarb Firm, red-tinged stalks preferred
  • 1 cup Granulated Sugar Can substitute with brown sugar
  • 1 tablespoon Cornstarch Arrowroot powder for gluten-free option
  • 1 tablespoon Lemon Juice Lime juice can be used as a substitute
Crust
  • 1 pre-made Pie Crust Store-bought or homemade
For Serving
  • Vanilla Ice Cream or Whipped Cream Enhances strawberry rhubarb pie experience

Equipment

  • Pie Pan
  • mixing bowl
  • Rolling Pin

Method
 

Filling Preparation
  1. Wash and slice fresh strawberries and rhubarb into bite-sized pieces. In a mixing bowl, combine fruit with sugar, cornstarch, and lemon juice, and let macerate for 10-15 minutes.
Crust Preparation
  1. Preheat oven to 375°F (190°C). Roll out the pie crust and place it in a pie pan. Pre-bake the crust for 10 minutes until slightly golden.
Pie Assembly
  1. Spoon the fruit mixture into the pre-baked crust, ensuring rhubarb is tightly packed.
Crust Topping
  1. Create a lattice top or crumble topping. Brush with an egg wash for shine.
Baking
  1. Bake pie for 45-55 minutes until crust is golden and juices bubble. Let cool for at least 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 200IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Use fresh ingredients for best flavor. Adjust sugar based on rhubarb tartness. Pre-bake crust for optimal texture.

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