As the warming rays of summer stretch into fall, there’s nothing more comforting than the delightful scent of baking fruit pie wafting through the kitchen. The burst of sweet strawberries mingling with the tartness of fresh rhubarb creates an almost hypnotic aroma that beckons friends and family to gather around the table. This Strawberry Rhubarb Pie isn’t just a dessert; it’s a celebration of seasonal ingredients, bringing vibrant colors and flavors to your plate.
I discovered this gem during a weekend farmer’s market visit, where the rhubarb stood tall, begging to be paired with ripe strawberries. The perfect balance of tart and sweet, this pie is incredibly easy to whip up, making it the ideal choice whether you’re aiming to impress dinner guests or simply want to indulge after a busy week. So, let’s dive into this scrumptious recipe—it’s time to create a dessert that not only fills your home with warmth but also offers a delicious escape from the mundane!
Why is rhubarb pie a must-try?
Bursting with Flavor: The blend of sweet strawberries and tangy rhubarb creates a symphony of flavors that dance on your palate.
Simplicity Made Elegant: This pie is surprisingly easy to make, perfect for those new to baking or seasoned pros looking for a delightful recipe.
Nostalgic Treat: It evokes memories of summer picnics and family gatherings, making it a timeless favorite everyone will love.
Adaptable Delight: You can customize this pie to your liking—try adding spices or using a unique crust for a personal touch!
Crowd-Pleasing: Whether serving at a gathering or whipping it up for a cozy night in, this rhubarb pie is sure to impress.
Embrace the sweet nostalgia and treat yourself by baking this delightful pie today!
Rhubarb Pie Ingredients
Here’s everything you need to whip up this scrumptious rhubarb pie!
For the Filling
• Rhubarb – 6 cups, trimmed and cut into 1/2-inch pieces; the star ingredient that gives this pie its delightful tang.
• Strawberries – 2 cups, trimmed and cut into 1/2-inch pieces; these add a sweet complement to the tart rhubarb.
• Granulated Sugar – 1 1/2 cups; balances the acidity of the rhubarb and strawberries beautifully.
• Cornstarch – 3 tablespoons; a crucial thickening agent for the fruit filling that ensures a perfect texture.
• Pectin – 1 tablespoon; helps the filling set up nicely, enhancing the overall consistency.
• Kosher Salt – 1/4 teaspoon; a pinch of salt brightens the flavors, making them pop.
For the Crust
• Buttery, Flaky Pie Crust – 1 recipe prepared for a double-crusted pie; a golden, crisp base that cradles the filling.
For Enhanced Flavor
• Vanilla Paste – 1 teaspoon; adds depth and warmth to the filling, elevating the sweetness.
• Strawberry Jam – 3 tablespoons; this little addition intensifies the strawberry flavor and adds lovely moisture.
• Egg (for glazing) – 1 large egg, lightly beaten; ensures a beautiful golden crust as it bakes.
Now that you have your rhubarb pie ingredients ready, it’s time to create something truly special that will remind you of sweet summer memories!
How to Make Rhubarb Pie
Toss and Macerate: In a large bowl, combine the rhubarb and strawberries with the granulated sugar. Let the mixture sit for about 1 hour to allow the juices to develop, which enhances the pie’s flavor.
Whisk Together: In a small bowl, whisk the cornstarch, pectin, and kosher salt until well combined. This will create a lovely thickening agent for your filling.
Roll the Dough: On a well-floured surface, roll out one disc of pie dough into a circle approximately 14 inches in diameter. Transfer it to a 9-inch pie plate, cover with plastic wrap, and pop it into the refrigerator to chill.
Prepare Remaining Dough: For a solid top, roll the second dough disk and place it on a parchment-lined baking sheet, covering it with plastic wrap to chill. For a lattice top, roll the dough into a rectangle, cut it into strips, and refrigerate those lovely ribbons.
Set Up an Ice Bath: Fill a large bowl with cold water and ice. This will help cool your filling quickly and keep that lovely texture once baked.
Drain the Fruit: After an hour, drain the fruit mixture using a colander over a bowl to catch the juices. Save 6 tablespoons of the liquid for the filling and discard the rest.
Cook the Filling: In a large pot, combine the rhubarb, strawberries, vanilla paste, and strawberry jam. Cook over medium heat for about 2 minutes, stirring until the fruits soften and fill your kitchen with a delightful aroma.
Thicken the Mixture: Sprinkle the cornstarch mixture into the pot and stir constantly until it thickens, which should take about 1 minute. Add the reserved macerating liquid and let it simmer for 2 more minutes until nicely thickened. Remove from heat and cool in the ice bath for about 30 minutes.
Preheat the Oven: While the filling cools, preheat your oven to 425°F (220°C) to prepare for baking.
Fill the Pie Shell: Pour the cooled filling into the prepared pie shell. Top it with your second piece of dough or create a beautiful lattice pattern. Trim any overhang and crimp the edges to seal.
Chill and Glaze: Place the pie in the freezer for 15 minutes to set up. Then, brush the top with the beaten egg for a gorgeous golden crust.
Bake to Perfection: Start by baking the pie for 15 minutes at 425°F, then reduce the temperature to 375°F (190°C) and continue baking until the juices are bubbling and the crust is golden brown, about 45 to 55 minutes. Let it cool completely for about 4 hours before serving to allow the flavors to meld beautifully.
Optional: Serve with a scoop of vanilla ice cream for an irresistible treat!
Exact quantities are listed in the recipe card below.
What to Serve with Strawberry Rhubarb Pie?
There’s nothing quite like complementing your fresh-baked pie with delightful side dishes that enhance its sweet-tart flavors.
Vanilla Ice Cream: The creamy richness balances the tartness of rhubarb and elevates each bite into a blissful experience.
Whipped Cream: Light and fluffy, a dollop of fresh whipped cream adds indulgence and a lovely sweetness to each slice.
Fresh Mint: A sprinkle of mint leaves adds a refreshing contrast to the pie’s berry flavors, invigorating the palate with each bite.
Lemonade Spritzer: This refreshing drink pairs beautifully, providing a zesty counterpoint that brings out the natural fruit flavors in the pie.
Shortbread Cookies: The buttery crunch complements the softness of the pie, offering a delightful texture combination that will amaze your guests.
Berry Salad: A mixed bowl of seasonal berries enhances the pie’s flavors, creating a vibrant and healthy complement that’s oh-so-refreshing.
These pairings will ensure your Strawberry Rhubarb Pie isn’t just a dessert but a memorable part of a delightful meal!
How to Store and Freeze Rhubarb Pie
Room Temperature: Allow the pie to cool completely before leaving it at room temperature, where it can be enjoyed for up to 2 days. Cover loosely with a clean kitchen towel.
Fridge: For longer freshness, store your rhubarb pie in the fridge, where it will stay delicious for up to 5 days. Place it in an airtight container to prevent drying out.
Freezer: To freeze, wrap the cooled pie tightly in plastic wrap followed by aluminum foil. It can be stored in the freezer for up to 3 months without losing its delightful flavor.
Reheating: To enjoy frozen rhubarb pie, thaw it in the refrigerator overnight, then reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes until warmed through.
Rhubarb Pie Variations
Unlock your kitchen creativity with these delightful twists to make every slice of rhubarb pie uniquely yours!
Gluten-Free: Swap regular flour for a gluten-free pie crust mix to cater to dietary needs without losing the flavor.
Berry Medley: Mix in other berries like blueberries or blackberries for added sweetness and depth, creating a colorful filling.
Citrus Zest: Add a teaspoon of lemon or orange zest to brighten the flavor profile, enhancing the pie’s refreshing taste.
Spiced Warmth: Incorporate cinnamon or nutmeg to the filling for a cozy, spiced twist that evokes memories of holiday baking.
Maple Sweetened: Replace granulated sugar with maple syrup for a more earthy sweetness that harmonizes beautifully with the fruit’s tartness.
Nuts for Crunch: Stir in chopped pecans or walnuts into the filling for added texture and a delightful crunch with every bite.
Sweet Cream Topping: Pair individual servings with a dollop of whipped cream or a scoop of vanilla ice cream for a classic, comforting finish.
Lattice Variation: Create a full lattice top for a stunning visual appeal that also allows the juices to bubble up and caramelize on top.
Expert Tips for Rhubarb Pie
Choose Fresh Ingredients: Always opt for fresh rhubarb and strawberries. This ensures your rhubarb pie is vibrant and full of flavor.
Macerate Properly: Don’t rush the maceration process; letting the fruit sit for an hour allows the sugar to draw out the juices, enhancing the final taste.
Mind the Thickness: When cooking the filling, ensure you stir constantly to prevent burning; a thick consistency is key for the perfect rhubarb pie.
Use a Chilled Dough: Keeping your pie crust chilled until you’re ready to use it helps achieve that flaky texture everyone loves.
Cooling Time Counts: Allow the pie to cool for at least 4 hours after baking. This crucial step helps the filling set and flavors meld for a delicious bite.
Egg Wash for Shine: Don’t skip the egg wash! It gives your crust a beautiful golden color that’s as appealing as it is tasty.
Make Ahead Options
These delightful rhubarb pies are a dream come true for busy home cooks! You can prepare the filling up to 24 hours in advance by mixing the macerated rhubarb and strawberries, cooking, and cooling it as directed. Store it in an airtight container in the fridge to maintain its vibrant flavor and texture. Additionally, the pie crusts can be made and frozen for up to 3 months; just roll them out, wrap in plastic, and pop them in the freezer. When you’re ready to bake, simply fill the chilled crust with the prepared filling and bake as per instructions. This way, you’ll enjoy a fresh, homemade pie with minimal last-minute effort!
Strawberry Rhubarb Pie Recipe FAQs
How do I choose the right rhubarb?
Absolutely! When selecting rhubarb, look for firm, bright-colored stalks with no signs of wilting or dark spots. The stalks should be crisp, as soft rhubarb can indicate age or spoilage. If the rhubarb leaves are still attached, make sure to discard them, as they are toxic.
What’s the best way to store leftover rhubarb pie?
Very easily! After the pie has cooled completely, you can keep it at room temperature for up to 2 days, loosely covered with a kitchen towel. For longer storage, transfer it to an airtight container and refrigerate it, where it will remain fresh for up to 5 days.
Can I freeze rhubarb pie, and how do I do it?
Absolutely! To freeze your rhubarb pie, allow it to cool completely after baking. Wrap it tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. Label it with the date, and it can be stored for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator and then reheat in a 350°F (175°C) oven for about 20-25 minutes.
What if my pie filling is too runny?
No worries! If you find your filling has turned out too runny, you can thicken it using a cornstarch slurry. Mix about 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Add this mixture to your filling while cooking on the stove over medium heat, stirring constantly until it thickens, which should take about a minute.
Can I make this rhubarb pie vegan?
Very easily! To make a vegan rhubarb pie, substitute the butter in your crust with cold vegan butter or coconut oil. For glazing the crust, use a plant-based milk or a mixture of flaxseed and water to mimic the egg wash. The filling can stay the same, ensuring your dessert remains delicious and vegan-friendly!
Is rhubarb safe for pets?
Be careful! While rhubarb can be a delightful treat for humans, it contains oxalic acid, which can be harmful to pets, particularly dogs and cats. It’s best to keep any rhubarb (including rhubarb pie) out of reach of your furry friends to ensure their safety.
Perfect Homemade Rhubarb Pie for Sweet Summer Nostalgia
Ingredients
Equipment
Method
- In a large bowl, combine the rhubarb and strawberries with the granulated sugar. Let sit for about 1 hour.
- In a small bowl, whisk together cornstarch, pectin, and kosher salt until well combined.
- Roll out one disc of pie dough into a circle approximately 14 inches in diameter. Transfer to a 9-inch pie plate and refrigerate to chill.
- Roll the second dough disc and place it on a baking sheet, cover with plastic wrap to chill.
- Fill a large bowl with cold water and ice for an ice bath.
- After an hour, drain the fruit mixture using a colander. Save 6 tablespoons of juice and discard the rest.
- In a large pot, combine rhubarb, strawberries, vanilla paste, and strawberry jam. Cook over medium heat for 2 minutes.
- Sprinkle in the cornstarch mixture and stir constantly until thickened, about 1 minute.
- Add reserved liquid and simmer for 2 more minutes. Remove from heat and cool in the ice bath for about 30 minutes.
- Preheat oven to 425°F (220°C).
- Pour cooled filling into the prepared pie shell. Top with second piece of dough or create a lattice pattern.
- Chill the pie in the freezer for 15 minutes. Brush the top with beaten egg.
- Bake for 15 minutes at 425°F, then reduce to 375°F (190°C) and continue baking for 45-55 minutes.
- Let cool completely for 4 hours before serving.