Rhubarb Strawberry Pie
A delightful blend of tart rhubarb and sweet strawberries creates a vibrant, flavorful pie perfect for spring and summer gatherings. The fruity filling is complemented by a sugary topping and a buttery crust, making it a crowd-pleaser for dessert lovers and fruit enthusiasts alike.
Ingredients
Instructions
- Place rhubarb and strawberries in an unbaked pie shell.
- Mix sugar and flour, then pour over the fruit in the pie shell.
- Dab butter around the top of the pie shell.
- Bake at 425°F for 40 to 50 minutes until golden and bubbly.
Tips & Substitutions
For a thicker filling, you can increase the flour to 1/2 cup. If you prefer a sweeter pie, consider adding a bit more sugar depending on the tartness of your rhubarb. Fresh or frozen strawberries work well, but if using frozen, let them thaw and drain excess liquid. For a twist, try adding a pinch of cinnamon or nutmeg for extra flavor.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or whipped cream for a classic dessert pairing. It also pairs beautifully with a cup of tea or coffee. For a more festive touch, serve alongside Helen's Apple Cake for a delightful dessert spread at gatherings or potlucks.
Storage & Reheating
Leftover pie can be stored in the refrigerator, covered loosely with plastic wrap or aluminum foil, for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through, maintaining that delightful flaky crust. You can also enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Strawberry Pie contains roughly 415 calories, with 2g protein, 96g carbohydrates, and 4g fat. It is an excellent source of vitamin C (21% 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 for this pie?
Yes, you can use frozen rhubarb. Just make sure to thaw it completely and drain any excess liquid before mixing with the other ingredients. This will help prevent a soggy pie crust and maintain the desired texture.
How do I know when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbling around the edges. You can also insert a knife into the filling; it should come out clean. Baking times may vary, so keep an eye on it towards the end.
Can I substitute other fruits in this recipe?
Absolutely! You can substitute other fruits like blueberries or peaches for a different flavor profile. Just adjust the sugar based on the sweetness of the fruits used. Mixing berries can also create a delightful medley in your pie.
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).