Tuesday, July 20, 2010

Tuesday's Treats ~ Strawberry Rhubarb Pie

You know how a certain food can take you back in time?

Take Cheerios for instance. Whenever I smell them I remember my childhood.

Whenever I taste rhubarb pie, I think of my grandmother who passed away almost 11 years ago, just a few weeks shy of her 100th birthday.

I don't know what season rhubarb comes in, but I wasn't able to find it anywhere and I've longing to try baking a strawberry rhubarb pie.

Then...my mother in law came to visit. I bet you'll never guess what she brought me.

Rhubarb! From her very own garden. She even chopped it up for me. Sweet!

And so... I made my first Strawberry Rhubarb Pie ever.

You'll Need:
3 cups of rhubarb, chopped
3 cups of strawberries, sliced
1-1/3 cups of white sugar
1/4 cup of cornstarch
1 tablespoon of lemon juice
1/4 teaspoon of cinnamon
1 beaten egg, for glaze

Step One:
Pre-heat oven to 400 degrees

Step Two:
In a large bowl, combine the rhubarb, strawberries, white sugar, cornstarch, lemon juice and cinnamon

Step Three:
Let sit uncovered for 20-30 minutes. (I don't know why, but I read it somewhere else and thought I should do it)

Step Four:
Pour into pie crust. (I used a store bought one because I haven't tried making my own crust before)Cover with another pie crust, pressing along the edges to seal. Make four slices in the top of the pie to let the heat escape.

Step Five:
Brush top of pie with the beaten egg. Slide pie onto a baking sheet and bake for 35-40 minutes or until the filling bubbles. Let sit for several hours before serving.

I'm pretty pleased with how it turned out, considering it's my first attempt at this. I made the mistake of buying a "flaky" crust and won't be doing that again.

Thanks again for the rhubarb, Mom B!



  1. Oh my word. Thanks so much for sharing the recipe! I've been wanting to make a good strawberry rhubarb pie but there are so many recipes out there. I'm definitely going to try this one!

  2. Mmmm... my childhood smells like that too! Btw if you're making any kind of fruit-filled pie like this or like apple pie, you should let the filling sit for a bit. The sugars and lemon juice draw the juices out of the fruit a bit and everything gets a chance to mingle and become delicious in addition to you knowing how liquid-y your filling is going to be so you can plan for that with a little extra flour if you see it getting too soupy.

    MMMM! Kate - I love me some of your recipes. And I LOVE your photos of the food. Unfair.

  3. And, also, what else do you do with rhubarb if not put it in pie with strawberries?

  4. I have never had any kind of rhubarb pie. GASP! Might get brave & try it if I find some rhubarb.

  5. Alright I am sure this is a blondie type question.. and yes I can google this but.. what in the heck is Rhubarb?!?!

    Whatever it is I am sure it is good stuff by the look of that pie!

  6. Gorgeous! Great job. Your pictures are so professional!

  7. Oooohhh! You just made me salivate!!! Seriously...someone get this lady a napkin!!!

  8. Oh YUM!!! Crazy...I have rhubarb and strawberries hanging out in my frig! Fresh pie tomorrow! :) Thanks for a great recipe

  9. Oh I just adore rhubarb... my mum used to make rhubarb and ginger jam. (It also makes a wonderful ice-cream sauce!) Thanks for sharing!