I always associate rhubarb with Summers at my Nana and Papa’s; they’d pick a fresh stalk of rhubarb and hand it to me with a small dish of sugar to dip the end in. Nana would make what she called ‘Rubarberry,’ a sauce of strawberries, rhubarb, and sugar that she and Papa loved to have on toast. And Papa tried his hand at Rhubarb wine, along with his other wine-making experiments (his mainstay was the sweet red wine that bubbled in demijohns in his basement throughout the Autumn).

Strawberry-Rhubarb Pie has always been a favourite of mine, but somehow I never did get around to making it until this Spring, when we had a bounty of fresh rhubarb on our doorstep. It turned out beautifully, and even my mom, who famously doesn’t generally like any pie that isn’t Apple Pie liked it a lot.

If you’d like to make your own pie pastry (I recommend it! It’s easy!), you can check out my pastry recipe.

Strawberry-Rhubarb Pie

Seriously, though, just make your own damn pastry.

Ingredients

3 cups strawberries, sliced
3 cups rhubarb, sliced
1 cup sugar
1-2 tbs butter, cut into pieces and distributed throughout the filling
1/4 cup corn starch (approx, to thicken – feel free to use less)
1 tsp. almond extract (optional – all the old-timers say this is awesome, but I haven’t tried it yet)

Directions

Strawberry-Rhubarb Pie
  1. Pre-heat oven to 425 degrees Fahrenheit.
  2. Combine ingredients in a large bowl.
  3. Mound mixture in the unbaked pie crust; don’t worry if there’s a little juice.
  4. Cover with pie crust top.  Either use a lattice pattern for the top crust or cut slits in the whole top crust to allow steam to escape (a butter knife will manage it nicely if you’re careful).
  5. Place a piece of aluminum foil under the pie dish inside to oven to catch any overflow.
  6. Bake 15 minutes at 425 F, then reduce the temperature to 350 F and bake a further 50-60 minutes.

Serves 8 or so.

Strawberry-Rhubarb Pie
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