Rhubarb Triumph Pie
A vibrant, fruity pie combining tart rhubarb, sweet strawberries, and pineapple, with a crunchy topping. Perfect for spring and summer gatherings, appealing to fruit lovers.
Ingredients
Instructions
- Combine strawberries, pineapple, and rhubarb in a bowl.
- Sprinkle with tapioca and sugar mixture over the fruit mixture and toss gently.
- Pour the fruit mixture into a prepared pie crust.
- Dot the filling with 3 tablespoons of butter.
- Brush the top crust with milk.
- Bake at 425°F for 30 to 35 minutes until golden and bubbly.
Tips & Substitutions
For best results, use fresh rhubarb and strawberries when in season. If you find the filling too tart, feel free to increase the sugar slightly. You can substitute quick cooking tapioca with cornstarch if needed, though the texture may differ. To enhance the flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the fruit mixture.
Serving Suggestions
This Rhubarb Triumph Pie is best served warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with Old Time Coleslaw for a refreshing contrast. For a delightful summer treat, consider serving it alongside Peachie Pudding Bake, which complements the tartness of the rhubarb.
Storage & Reheating
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for 30-60 seconds or warm the whole pie in a preheated oven at 350°F for about 15 minutes until heated through. This helps maintain the crust's crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Triumph Pie contains roughly 199 calories, with 1g protein, 50g carbohydrates, and 0g fat. It is an excellent source of vitamin C (65% of the Daily Value), and a good source of dietary fiber. It also contributes 4g 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, but make sure to thaw and drain excess moisture before using. Frozen rhubarb may be a bit softer than fresh, so adjust the cooking time as needed to ensure the pie sets properly.
What type of pie crust works best for this recipe?
A flaky, homemade or store-bought pie crust works well for this pie. If you're looking for a quicker option, a pre-made refrigerated crust can save time. For a twist, consider a crumb topping instead of a top crust for added texture.
Can I make this pie vegan?
Yes, to make this pie vegan, simply use a plant-based butter substitute and a vegan pie crust. You can also replace the milk used for brushing the crust with a non-dairy milk alternative. The filling remains naturally vegan with the ingredients listed.
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).