As the first sunbeams of summer warmth peek through my kitchen window, I find myself craving something vibrant and delicious—something that captures the essence of the season. This strawberry rhubarb pie does just that! With its stunning ruby-red filling, it’s a delightful blend of tart rhubarb and sweet strawberries, creating a flavor explosion that dances across your palate.
Navigating through the aisles of my local farmer’s market, I stumbled upon a bounty of fresh rhubarb. I couldn’t resist filling my basket and imagining the luscious pies I could create. Perfect for a picnic, family gathering, or a quiet night at home, this pie showcases the best of both fruits, wrapped in a buttery, flaky crust.
Baking this pie is not just about satisfying a sweet tooth; it’s about embracing the joy of homemade goodness. So, roll up your sleeves and join me on this culinary adventure that is sure to impress anyone lucky enough to taste it! Let’s get started!
Why is rhubarb pie a summer favorite?
Irresistible combination of flavors: The tangy rhubarb paired with sweet strawberries creates a delightful balance that’s perfect for warm days.
Simple steps: This recipe guides you through every phase, making it accessible even for novice bakers.
Impressive presentation: The vibrant colors and flaky crust will leave your guests in awe.
Versatile treat: Enjoy it warm with ice cream or chilled with whipped cream—either way, it’s a hit!
Ready to elevate your baking game? Don’t forget to check out my other favorite pie recipes for more inspiration!
Rhubarb Pie Ingredients
To create the perfect rhubarb pie, gather these essential ingredients and let the baking begin!
For the Filling
- Rhubarb – 6 cups, trimmed and cut into 1/2-inch pieces; the star of the show, bringing tartness to the pie.
- Strawberries – 2 cups, trimmed and diced; they add a natural sweetness that wonderfully complements the rhubarb.
- Granulated Sugar – 1 1/2 cups; essential for balancing the tartness and enhancing the flavors.
- Cornstarch – 3 tablespoons; this is crucial for thickening your pie filling, ensuring a perfect slice.
- Pectin – 1 tablespoon; helps to set the filling for that satisfyingly firm texture.
- Kosher Salt – 1/4 teaspoon; enhances the flavors of the fruit.
- Vanilla Paste – 1 teaspoon; a splash of warmth that elevates every bite.
- Strawberry Jam or Preserves – 3 tablespoons; adds an extra layer of strawberry goodness.
For the Crust
- Buttery, Flaky Crust – 1 recipe for a double-crusted pie; it wraps around the filling, creating a delightful experience.
- Egg – 1 large, lightly beaten; this egg wash gives your pie a beautiful golden finish when baked.
Get these ingredients ready, and you’ll be well on your way to baking a stunning rhubarb pie that your friends and family will adore!
How to Make Rhubarb Pie
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Macerate: In a large bowl, combine the rhubarb and strawberries with the granulated sugar. Toss well to coat the fruit, then let it sit for about 1 hour. This process enhances the sweetness and draws out the juices.
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Mix: In a small bowl, whisk together the cornstarch, pectin, and salt until evenly combined. Set this mixture aside; it will help thicken the filling beautifully.
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Prepare Dough: Roll out one disc of your pie dough into a circle about 14 inches in diameter. Carefully place it into a 9-inch pie plate and cover with plastic wrap. Refrigerate while you prepare the filling.
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Shape Remaining Dough: For a solid-top pie, roll out the second disc and place it on a lined baking sheet. If you prefer a lattice-top pie, roll the remaining dough into a 9- by 15-inch rectangle, cut into strips, and arrange on a lined baking sheet. Cover both with plastic wrap and chill.
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Set Up Ice Bath: Fill a bowl with cold water and ice cubes to create an ice bath. This will cool down the filling quickly later on.
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Drain Fruit: After macerating, drain the fruit in a colander placed over a large bowl. Retain 6 tablespoons of the liquid for later use, and discard the rest.
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Cook Filling: In a large pot, mix the drained rhubarb and strawberries with the vanilla paste and strawberry jam. Cook over medium heat for about 2 minutes, stirring frequently, until slightly softened.
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Thicken: Sprinkle the cornstarch mixture over the fruit, stirring until it’s evenly coated, about 1 minute. This step is essential for achieving that perfect filling consistency.
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Simmer: Stir in the reserved macerating liquid, bring it to a simmer, and cook until the mixture thickens—about 2 minutes. Remove from heat and cool in the ice bath for about 30 minutes.
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Preheat Oven: Preheat your oven to 425°F (220°C), adjusting the rack to the middle position to ensure even baking.
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Assemble Pie: Pour the cooled filling into the prepared pie shell. If using a solid top, place the second crust onto the filling, or weave the strips into a lattice. Trim the overhanging edges to 1/2 inch.
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Crimp Edges: Fold the edges of both crusts together and crimp them to seal the pie. If you opted for a solid top, make 5 small slits for steam to escape.
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Chill: Place the assembled pie in the freezer for about 15 minutes. This helps prevent a soggy bottom crust.
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Brush & Bake: Brush the top crust with the egg wash for a lovely golden sheen. Bake in the preheated oven for 15 minutes, then reduce the heat to 375°F (190°C) and continue baking until bubbly and golden brown, about 45 to 55 minutes.
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Cool: Once baked, remove the pie from the oven and transfer to a cooling rack. Allow it to cool completely before slicing, about 4 hours.
Optional: Serve with a scoop of vanilla ice cream for an extra indulgent treat!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Rhubarb Pie
Room Temperature: Store your rhubarb pie for up to 2 days at room temperature, covering it loosely with foil to avoid any drying out.
Fridge: If you want to keep your pie longer, refrigerate it for up to 4 days. Just cover it with plastic wrap or place it in an airtight container to maintain its freshness.
Freezer: To freeze your rhubarb pie, wrap it tightly in plastic wrap and then aluminum foil. It can last in the freezer for up to 3 months; just remember to label it with the date!
Reheating: For best results, reheat your pie in a 350°F (175°C) oven until warmed through, about 15-20 minutes, to revitalize its flaky crust and delicious filling.
Make Ahead Options
These delightful rhubarb pies are perfect for meal prep enthusiasts! You can prepare the pie filling and crust up to 24 hours in advance by chilling the macerated fruit and the wrapped dough in the refrigerator. To maintain quality, keep the filling tightly covered and make sure the dough is well-wrapped to prevent drying out. Once you’re ready to bake, simply assemble the pie by pouring the chilled filling into the crust, crimping the edges, and applying the egg wash. Bake as directed, and you’ll have a stunning pie ready to impress with minimal effort!
Rhubarb Pie Variations
Feel free to put your own spin on this delightful rhubarb pie with these customizable ideas!
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Gluten-Free Crust: Replace traditional pie crust with a gluten-free mix for those with dietary restrictions. Your pie will taste just as wonderful with this simple swap!
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Sugar-Free: Use a sugar substitute like stevia or erythritol to create a sugar-free version of this pie, perfect for those watching their sugar intake.
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Berry Boost: Add 1 cup of blueberries or raspberries to the filling for an extra fruity flavor. The mix of berries provides a deeper richness that’s simply irresistible.
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Citrus Zing: Grate in the zest of one lemon or orange to the fruit mixture for a refreshing citrus note. This brightens up the flavors and adds a lovely fragrance to your pie!
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Nutty Crust: Incorporate ground almonds or pecans into your pie crust for a unique, nutty flavor. It provides added texture and enhances the overall flavor profile.
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Spicy Kick: Sprinkle in a pinch of cinnamon or nutmeg to the filling for a warm, comforting spice twist. These seasonings beautifully complement the sweetness of the strawberries and tartness of the rhubarb.
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Lattice Variations: Opt for a crumb topping instead of a lattice top. Simply mix together flour, butter, and brown sugar, and sprinkle over the filling before baking for a crunchy texture contrast.
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Frozen Fruit: If fresh strawberries or rhubarb aren’t available, feel free to use frozen versions. Just make sure to thaw and drain excess liquid before adding them to your pie, and you’re good to go!
With these variations, you can craft a rhubarb pie that’s uniquely yours, bursting with exciting flavors for every palate!
What to Serve with Strawberry Rhubarb Pie?
As you savor each delightful slice of this summer classic, consider these complemented dishes to round out a perfect meal.
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Vanilla Ice Cream: The creamy sweetness of vanilla scoop harmonizes beautifully with the pie’s tart filling, creating an indulgent contrast.
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Fresh Whipped Cream: Light and airy, whipped cream adds a dreamy layer, enhancing the fruity flavors that burst in every bite.
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Minted Fruit Salad: A refreshing mix of seasonal fruits, tossed with fresh mint, provides a crisp, vibrant palette that pairs wonderfully with the pie’s richness.
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Sparkling Lemonade: The zesty fizz of sparkling lemonade cuts through the sweetness and balances the tart notes of the rhubarb, making each bite feel even more special.
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Almond Shortbread Cookies: These buttery cookies bring a nutty crunch that complements the smooth filling while providing a delightful texture contrast.
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Earl Grey Tea: The floral and citrus notes in Earl Grey tea enhance the fruity profile of the pie, making for a sophisticated beverage pairing.
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Chocolate Drizzle: A light drizzle over the pie adds a delightful richness and an unexpected twist to the traditional dessert, creating a flavor dance.
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Cheese Platter: Include creamy Brie or tangy goat cheese, offering savory bites that balance the sweetness of the pie and elevate your dessert experience.
Prepare to impress with these pairings by creating a well-rounded meal that celebrates summer’s bounty!
Tips for the Best Rhubarb Pie
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Choose Fresh Ingredients: Use the freshest rhubarb and strawberries for maximum flavor. Avoid any that are limp or bruised, as this can affect the pie’s taste.
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Maceration Magic: Don’t rush the maceration process! Allowing the fruit to sit for at least an hour draws out the optimal juices and enhances sweetness, making for a luscious filling.
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Thickening Technique: Be sure to mix the cornstarch well with the fruit. If not combined properly, you might end up with a soupy filling instead of the desired thick consistency for your rhubarb pie.
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Crust Preparation: Chill your pie crusts in the refrigerator; this step is crucial for a flaky texture. A well-chilled crust holds its shape beautifully during baking.
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Cooling Time: Patience is key! Let the pie cool completely for at least 4 hours before slicing. This allows the filling to set nicely, ensuring clean slices and a lovely presentation.
Strawberry Rhubarb Pie Recipe FAQs
How do I choose ripe rhubarb and strawberries?
Absolutely! When selecting rhubarb, look for sturdy stalks that are firm and crisp, avoiding any with dark spots or wilting leaves. For strawberries, you want plump, vibrant berries with a natural sheen—these will enhance the sweetness of your pie. It’s best to choose berries that are fully red, as those will be the sweetest!
How should I store leftover rhubarb pie?
Very good question! You can keep your rhubarb pie at room temperature for up to 2 days, covering it loosely with foil. If you plan to keep it longer, refrigerate it for up to 4 days in an airtight container to maintain freshness. Remember, wrapping it well is key to preventing it from drying out!
Can I freeze my rhubarb pie?
Absolutely! To freeze your rhubarb pie, wrap it tightly in plastic wrap, followed by aluminum foil to protect it from freezer burn. It will last for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight before reheating it gently in a 350°F (175°C) oven for 15-20 minutes.
What if my rhubarb pie filling is too runny?
No worries! If you find your filling turns out runny, it could be from excess liquid from the fruit. Next time, try macerating the rhubarb and strawberries separately to monitor the juices better. You can also sprinkle a little extra cornstarch into the filling before baking, which helps thicken it as it cooks. If it’s already baked, a brief stint in the fridge can help firm it up!
Is this rhubarb pie suitable for people with allergies?
Very much so! This recipe is naturally free from any common allergens like nuts and gluten if you use a gluten-free crust. However, do keep in mind that strawberries can trigger allergies in some individuals. Always check with guests regarding allergies before serving, especially at gatherings!
How long does it take for my rhubarb pie to cool before slicing?
Patience is key! After baking, allow your pie to cool completely—this usually takes about 4 hours. Cooling lets the filling set properly, ensuring you get those beautiful slices without the filling oozing out everywhere. It’s hard, but waiting is truly worth it for the perfect presentation!
Mouthwatering Rhubarb Pie: Sweet Summer Bliss Awaits
Equipment
- - 9-inch pie plate
- - Large bowl
- - Small bowl
- Pot
- Rolling Pin
- - Colander
Ingredients
For the Filling
- 6 cups Rhubarb trimmed and cut into 1/2-inch pieces
- 2 cups Strawberries trimmed and diced
- 1.5 cups Granulated Sugar for balancing tartness
- 3 tablespoons Cornstarch for thickening the filling
- 1 tablespoon Pectin to set the filling
- 0.25 teaspoon Kosher Salt to enhance flavors
- 1 teaspoon Vanilla Paste to add warmth
- 3 tablespoons Strawberry Jam or Preserves for extra strawberry goodness
For the Crust
- 1 recipe Buttery, Flaky Crust for a double-crusted pie
- 1 large Egg lightly beaten for egg wash
Instructions
How to Make Rhubarb Pie
- Macerate: In a large bowl, combine the rhubarb and strawberries with the granulated sugar. Toss well to coat the fruit, then let it sit for about 1 hour.
- Mix: In a small bowl, whisk together the cornstarch, pectin, and salt until evenly combined. Set this mixture aside.
- Prepare Dough: Roll out one disc of your pie dough into a circle about 14 inches in diameter. Carefully place it into a 9-inch pie plate and cover with plastic wrap. Refrigerate while you prepare the filling.
- Shape Remaining Dough: For a solid-top pie, roll out the second disc and place it on a lined baking sheet. If you prefer a lattice-top pie, roll the remaining dough into a 9- by 15-inch rectangle, cut into strips, and arrange on a lined baking sheet. Cover both with plastic wrap and chill.
- Set Up Ice Bath: Fill a bowl with cold water and ice cubes to create an ice bath.
- Drain Fruit: After macerating, drain the fruit in a colander placed over a large bowl. Retain 6 tablespoons of the liquid for later use, and discard the rest.
- Cook Filling: In a large pot, mix the drained rhubarb and strawberries with the vanilla paste and strawberry jam. Cook over medium heat for about 2 minutes until slightly softened.
- Thicken: Sprinkle the cornstarch mixture over the fruit, stirring until it's evenly coated, about 1 minute.
- Simmer: Stir in the reserved macerating liquid, bring it to a simmer, and cook until thickened, about 2 minutes. Remove from heat and cool in the ice bath for about 30 minutes.
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Assemble Pie: Pour the cooled filling into the prepared pie shell. Place the second crust onto the filling or weave the strips into a lattice.
- Crimp Edges: Fold the edges of both crusts together and crimp them to seal. Make 5 small slits for steam to escape if using a solid top.
- Chill: Place the assembled pie in the freezer for about 15 minutes.
- Brush & Bake: Brush the top crust with the egg wash. Bake at 425°F for 15 minutes, then reduce to 375°F (190°C) and continue baking until bubbly and golden brown, about 45 to 55 minutes.
- Cool: Once baked, remove the pie from the oven and transfer to a cooling rack. Allow it to cool completely before slicing, about 4 hours.