Over the past few weeks, I’ve been noticing a lot of people mention that they were cooking and baking with rhubarb. Now, I must be honest, I have never tasted rhubarb and I certainly have never prepared a dish with it. With that being said, I knew I had to see what this rhubarb craze was all about.
When I was at the grocery store, surrounded by all of the wonderful seasonal fruits and vegetables in the produce aisle, I found myself walking in circles trying to locate this gorgeous looking vegetable. After about the fifth circle, I stopped dead in my tracks. I finally found it tucked away in a small box…I would like to think of it as an “aha moment” for me. I quickly grabbed seven stalks and rushed to the checkout counter.
With a ton of rhubarb and strawberries on hand, I was ready to get to work preparing a Strawberry Rhubarb Pie. I must admit, having never worked with rhubarb in the past I was a little nervous at first and I found myself referencing “Rhubarb How Tos” a few times here and there when it came to slicing the vegetable.
When all was said and done, a delicious pie emerged from the oven that looked absolutely delicious. After my first bite, I quickly realized why the combination of sweet strawberries with tart rhubarb was a classic pie to bake during the spring season.
Strawberry Rhubarb Pie
- 1 box refrigerated ready-to-bake pie crusts (2 crusts)
- 1 egg (whites only)
- 3 cups strawberries, hulled and quartered
- 4 cups rhubarb, chopped into 3/4-inch pieces
- 2 tablespoons lemon juice
- 1 cup flour
- 1/2 cup sugar
- Preheat oven to 425 degrees.
- Place one pie crust onto pie plate. Cut the second pie crust into 3/4-inch-wide strips; brush with egg whites and set aside.
- Combine strawberries, rhubarb, lemon juice, flour and sugar in a large bowl. Toss to incorporate all of the ingredients. Pour the mixture onto pie shell.
- Arrange six of the pie strips evenly spaced across the pie filling. Place six more strips diagonally over the first strips to form a lattice (feel free to interlock the strips as you go along). Trim and press ends to bottom crust.
- Bake pie in 425 degree oven for 20 minutes, reduce heat and continue baking in 350 degree oven for 60-70 minutes, or until it is browned and bubbling.
What’s your favorite rhubarb dish?
We have four rhubarb plants, I can't wait to put it to good use with this pie!
We don't have rhubarb plants, but we just attended the Strawberry Festival in Poteet, Texas this weekend, and brought home a bunch of berries.
I'm going to try your recipe later this week. Looking forward to it!
-A Well-Versed Mom
I'm so glad you tried rhubarb and liked it! I'm addicted to it! :-)
My Rhubard should be ready for picking this week! Can't wait!!
Beautiful rhubarb pie :)
Rhubarb pie is one of my favorites from my childhood! But don't add the strawberries for me. For this – I'm a purist and just like a rhubarb in the pie. Yes, it will be tart and sweet at the same time!
Cookin' Canuck says
My husband is a huge rhubarb fan and would be thrilled if I made him a pie like this. We like to make rhubarb chutney to got with pork or chicken.
This looks delicious. Rhubarb pie – YUM!
This is beautiful! I can't wait until my rhubarb is ready so I can make my own. I love strawberry rhubarb pie!
Fuji Mama says
Gorgeous! Strawberry rhubarb pie is my husband's absolute favorite dessert–he'll be thanking you for this one!
How To: Simplify says
Thank you for all of the kind words! I've never tried rhubarb prior to eating this pie and I'm now a huge fan of it. If you bake this pie and you like rhubarb, I know you will love it!
So glad you decided to try the strawberry rhubarb combination and liked it. It is one of my favorites.
How To: Simplify says
Nancy: I can't wait to bake with rhubarb again. I totally understand why it's one of your favorites…it was delicious!