Rhubarb-Cherry Pie
A vibrant and tart cherry rhubarb pie that combines the tangy flavor of rhubarb with sweet-tart cherries, enhanced by a hint of food coloring. Perfect for spring and summer gatherings, it offers a balance of sweetness and tartness with a flaky crust, appealing to fruit lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Combine the sliced rhubarb, drained cherries, sugar, quick cooking tapioca, and red food color in a bowl.
- Let the mixture stand for 15 minutes to allow flavors to meld.
- Line a 9-inch pie plate with pastry.
- Pour the filling into the prepared crust.
- Cover with the top crust and flute the edges to seal.
- Bake at 400°F (200°C) for 40 to 50 minutes until golden brown and bubbly.
- Serve warm.
Tips & Substitutions
To enhance the flavor of your Rhubarb-Cherry Pie, consider adding a touch of cinnamon or nutmeg to the filling. If you don’t have quick-cooking tapioca, you can substitute with cornstarch, but it may slightly alter the texture. For a vegan version, use a plant-based butter for the crust. Ensure the cherries are well-drained to prevent a soggy bottom crust.
Serving Suggestions
Serve your Rhubarb-Cherry Pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It pairs beautifully with Cherry Jello as a side dish for a potluck or picnic. For a delightful brunch, consider serving it alongside a refreshing salad or the 10 Day Cole Slaw.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. This method helps maintain the quality of the crust and filling, ensuring each bite is delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb-Cherry Pie contains roughly 96 calories, with 2g protein, 21g carbohydrates, and 2g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb and cherries for this pie?
Yes, you can use frozen rhubarb and cherries! Just thaw and drain them well to remove excess moisture before mixing with the sugar and tapioca. This ensures your pie filling is not watery and maintains the right texture.
How can I tell when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbly. You can check for bubbling through the vents in the top crust. If the crust starts to brown too quickly, cover the edges with foil to prevent burning.
Is there a way to make the pie filling less tart?
If you prefer a sweeter pie, you can increase the sugar to 1/3 cup or add a tablespoon of honey or maple syrup. Tasting the filling before baking is also a good idea; adjust the sweetness to your liking while keeping the tartness balanced.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).