Strawberry Rhubarb Pie
Why Make This Recipe
Strawberry Rhubarb Pie is a delightful dessert that brings together the sweet and slightly tart flavors of strawberries and rhubarb, creating a perfect balance in every bite. This pie is not only delicious but also a wonderful way to celebrate the fresh flavors of spring and summer. It’s a great choice for family gatherings, picnics, or simply to enjoy at home with a scoop of vanilla ice cream.
How to Make Strawberry Rhubarb Pie
Ingredients:
- 1 1/2 cups strawberries, sliced
- 1 1/2 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 pre-made pie crust
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/2 cup flour
- 1/4 cup butter, softened
- 1/2 teaspoon cinnamon
Directions:
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, combine sliced strawberries, chopped rhubarb, sugar, flour, vanilla extract, and lemon juice. Toss until well mixed.
- Pour the fruit mixture into the pie crust.
- In another bowl, mix brown sugar, rolled oats, flour, softened butter, and cinnamon to create the crumb topping.
- Sprinkle the crumb topping over the pie filling.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the filling is bubbly and the topping is golden brown.
- Let it cool before serving.
How to Serve Strawberry Rhubarb Pie
Serve the Strawberry Rhubarb Pie warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream on top can make it even more enjoyable. This dessert is perfect for sharing with family and friends during gatherings.
How to Store Strawberry Rhubarb Pie
Store any leftover pie in the refrigerator. Cover it with plastic wrap or aluminum foil to keep it fresh. The pie will stay good for 3 to 4 days in the fridge. You can also freeze it for longer storage; wrap it tightly and place it in the freezer for up to 2 months.
Tips to Make Strawberry Rhubarb Pie
- Use fresh strawberries and rhubarb for the best flavor. If fresh rhubarb is unavailable, you can use frozen rhubarb; just be sure to thaw it before mixing.
- Adjust the sugar in the recipe based on the sweetness of the fruit. If strawberries are extra sweet, you may want to reduce the sugar a bit.
- If you want a more crumbly topping, mix a little more oats into the crumb mixture.
Variation
You can experiment by adding spices, like nutmeg or ginger, to the filling or crumb topping for extra flavor. Some people also like to add a bit of orange zest to brighten the taste even more.
FAQs
Q: Can I use a different type of fruit?
A: Yes, you can substitute other fruits like peaches or cherries for strawberries and rhubarb.
Q: Can I make the pie crust from scratch?
A: Absolutely! If you prefer homemade pie crust, feel free to use your favorite recipe instead of a pre-made crust.
Q: Is it okay to use frozen berries?
A: Yes, you can use frozen strawberries, but make sure to thaw and drain any excess liquid before using them in the pie.
Strawberry Rhubarb Pie
Ingredients
Fruit Filling
- 1.5 cups strawberries, sliced Use fresh strawberries for the best flavor.
- 1.5 cups rhubarb, chopped Fresh rhubarb is recommended, thaw if using frozen.
- 1 cup sugar Adjust based on the sweetness of the fruit.
- 0.25 cups all-purpose flour
- 0.5 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 pre-made pie crust pie crust Feel free to use homemade if preferred.
Crumb Topping
- 0.5 cup brown sugar
- 0.5 cup rolled oats
- 0.5 cup flour
- 0.25 cup butter, softened
- 0.5 teaspoon cinnamon
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, combine sliced strawberries, chopped rhubarb, sugar, flour, vanilla extract, and lemon juice. Toss until well mixed.
Assembly
- Pour the fruit mixture into the pie crust.
- In another bowl, mix brown sugar, rolled oats, flour, softened butter, and cinnamon to create the crumb topping.
- Sprinkle the crumb topping over the pie filling.
Baking
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the filling is bubbly and the topping is golden brown.
- Let it cool before serving.
