5 Best Strawberry Rhubarb Pie Recipes

top strawberry rhubarb pie recipes

If you're craving something sweet with a tangy twist, you've hit the jackpot with strawberry rhubarb pies! They're like a party for your taste buds, mixing that juicy strawberry goodness with rhubarb's zesty kick. Whether you prefer a classic pie, a crisp with a crunchy topping, or something unique like a coconut crust, there's a recipe here that'll make you want to grab a fork and dig in. But wait, there's even more deliciousness to investigate!

Classic Strawberry Rhubarb Pie

Strawberry rhubarb pie is a delightful dessert that perfectly balances the sweetness of strawberries with the tartness of rhubarb, creating a vibrant and flavorful filling wrapped in a flaky crust. This classic recipe is a favorite among pie lovers and is perfect for any occasion, whether it's a summer picnic or a cozy family gathering.

With its beautiful colors and delicious taste, this pie is sure to impress everyone at the table.

Ingredients:

  • 2 cups fresh strawberries, hulled and sliced
  • 2 cups rhubarb, chopped into 1-inch pieces
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon butter, cut into small pieces
  • 1 pre-made pie crust (or homemade if preferred)
  • 1 egg, beaten (for egg wash)
  • Additional sugar for sprinkling on top

To prepare the pie, preheat your oven to 425°F (220°C). In a large mixing bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, flour, lemon juice, vanilla extract, and salt.

Stir until the fruits are well-coated with the mixture. Pour the filling into the prepared pie crust, making sure to distribute it evenly. Dot the top with small pieces of butter, then cover with a second pie crust or create a lattice top. Seal the edges and cut a few slits in the top crust for steam to escape.

Brush the top with beaten egg and sprinkle a little sugar on top for added sweetness and crunch. Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and continue baking for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

When making strawberry rhubarb pie, it's important to let the pie cool completely before slicing to allow the filling to set properly. Additionally, if you prefer a thicker filling, you can increase the amount of flour in the recipe.

Using fresh rhubarb is recommended for the best flavor, but if it's out of season, frozen rhubarb can be used—just thaw and drain any excess moisture before mixing. Ultimately, for added flavor, consider incorporating spices like cinnamon or nutmeg into the filling, and serve the pie with a scoop of vanilla ice cream for a delightful treat!

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Strawberry Rhubarb Crisp

sweet and tangy dessert

Strawberry rhubarb crisp is a delightful dessert that combines the sweet and tart flavors of strawberries and rhubarb, topped with a crunchy oat and brown sugar topping. This easy-to-make dish is perfect for showcasing fresh summer produce and can be served warm with a scoop of vanilla ice cream or enjoyed on its own.

Whether you're hosting a gathering or simply craving a comforting treat, this strawberry rhubarb crisp is sure to impress.

Ingredients:

  • 2 cups fresh strawberries, hulled and sliced
  • 2 cups rhubarb, chopped
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter, melted
  • Pinch of salt

Instructions:

Preheat your oven to 350°F (175°C). In a large bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, and vanilla extract. Stir well to coat the fruit and then pour it into a greased 9×13-inch baking dish.

In another bowl, mix together the rolled oats, flour, brown sugar, cinnamon, and salt. Pour the melted butter over the oat mixture and stir until the ingredients are well combined and crumbly. Spread the oat mixture evenly over the fruit filling in the baking dish.

Bake for about 35-40 minutes, or until the topping is golden brown and the fruit is bubbling. Let it cool for a few minutes before serving.

Extra Tips:

For a little extra flavor, consider adding a teaspoon of lemon juice to the fruit mixture to improve its brightness. If you prefer a more crumbly topping, you can use less butter or add more oats for texture.

Feel free to experiment with the proportions of strawberries and rhubarb according to your taste; a higher ratio of strawberries will yield a sweeter crisp, while more rhubarb will add that characteristic tartness.

Finally, serve your crisp with a dollop of whipped cream or a scoop of ice cream for an indulgent finish!

Vegan Strawberry Rhubarb Pie

Vegan strawberry rhubarb pie is a delightful dessert that captures the essence of spring with its sweet and tart flavors. This pie isn't only delicious but also completely plant-based, making it a great option for those following a vegan diet or anyone looking to try something new.

With a flaky crust and a vibrant filling, this pie is sure to impress at any gathering or simply as a treat for yourself.

Ingredients:

  • 2 cups fresh strawberries, hulled and sliced
  • 2 cups rhubarb, chopped
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1/2 teaspoon cinnamon
  • 1 vegan pie crust (store-bought or homemade)
  • 1 tablespoon non-dairy milk (for brushing)

Instructions:

Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the sliced strawberries, chopped rhubarb, sugar, cornstarch, vanilla extract, lemon juice, and cinnamon. Stir gently until the fruits are well-coated and the mixture is combined.

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Roll out your vegan pie crust and place it into a 9-inch pie pan. Pour the strawberry-rhubarb filling into the crust, allowing it to mound slightly in the center. Cover with a second layer of pie crust if desired, or create a lattice design with the top crust.

Brush the top crust with non-dairy milk to achieve a golden finish. Bake for 25-30 minutes or until the filling is bubbly and the crust is golden brown. Allow the pie to cool before slicing to let the filling set.

Extra Tips:

For the best flavor, use fresh, ripe strawberries and young rhubarb stalks, as they're sweeter and less fibrous. If you prefer a thicker filling, you can increase the cornstarch to 1/3 cup.

To elevate the flavors, consider adding a pinch of nutmeg or a splash of almond extract. If you'd like to prepare the pie ahead of time, you can assemble it and store it in the fridge until you're ready to bake.

Enjoy your vegan strawberry rhubarb pie with a scoop of dairy-free ice cream for an extra treat!

Strawberry Rhubarb Galette

rustic fruit dessert recipe

A Strawberry Rhubarb Galette is a delightful and rustic dessert that combines the sweet and tart flavors of strawberries and rhubarb encased in a flaky, buttery crust. This free-form pie isn't only easy to prepare but also gives a homemade charm that's perfect for any occasion. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an irresistible treat.

Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup unsalted butter, cold and cubed
  • 4 to 6 tablespoons ice water
  • 2 cups fresh strawberries, hulled and sliced
  • 2 cups rhubarb, chopped into ½-inch pieces
  • ¾ cup granulated sugar (adjust to taste)
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 egg, beaten (for egg wash)
  • Extra sugar for sprinkling

Cooking Instructions:

To make the galette, start by preparing the crust: in a large bowl, mix the flour, salt, and sugar.

Add the cold butter and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.

Stir in the ice water, a tablespoon at a time, until the dough comes together.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Meanwhile, preheat your oven to 400°F (200°C).

In another bowl, combine the strawberries, rhubarb, sugar, cornstarch, vanilla extract, and lemon juice.

Roll out the chilled dough on a floured surface into a rough circle about 12 inches in diameter.

Transfer it to a parchment-lined baking sheet, and spoon the fruit mixture into the center, leaving a 2-inch border.

Fold the edges of the dough over the filling, pleating as you go.

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Brush the crust with the beaten egg and sprinkle sugar over the top.

Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly.

Extra Tips:

For the best flavor, consider using fresh, seasonal strawberries and rhubarb, as they'll provide the most vibrant taste.

You can also play around with the sugar content based on the natural sweetness of your fruits; if your strawberries are particularly sweet, you might want to reduce the sugar slightly.

If you have leftovers, store the galette in an airtight container in the refrigerator for up to three days.

Reheat it in the oven to restore the crust's flakiness before serving.

Enjoy your delicious homemade Strawberry Rhubarb Galette!

Strawberry Rhubarb Pie With a Coconut Crust

Strawberry rhubarb pie is a classic dessert that beautifully balances the tartness of rhubarb with the sweetness of strawberries. This version features a unique coconut crust, adding a delightful tropical twist to the traditional recipe.

The coconut crust not only provides a gluten-free alternative but also imparts a subtle coconut flavor that complements the fruit filling perfectly. Get ready to impress your friends and family with this deliciously different take on a beloved classic!

Ingredients:

  • 1 ½ cups shredded unsweetened coconut
  • ½ cup almond flour
  • ¼ cup coconut oil, melted
  • 2 tablespoons honey or maple syrup
  • 1/4 teaspoon salt
  • 2 cups strawberries, hulled and sliced
  • 2 cups rhubarb, chopped
  • ¾ cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon (optional)

Instructions:

Preheat your oven to 350°F (175°C). In a mixing bowl, combine the shredded coconut, almond flour, melted coconut oil, honey (or maple syrup), and salt until well blended.

Press this mixture into the bottom and up the sides of a 9-inch pie pan to form the crust. Bake the crust for about 10 minutes or until lightly golden.

While the crust is baking, prepare the filling by mixing the sliced strawberries, chopped rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and cinnamon in a large bowl. Stir until the fruits are evenly coated.

Once the crust is done, remove it from the oven, pour the fruit filling into the crust, and return it to the oven. Bake for an additional 25-30 minutes or until the filling is bubbling and the fruit is tender.

Extra Tips:

For the best flavor, use fresh strawberries and rhubarb when they're in season. If you can't find fresh rhubarb, frozen rhubarb can be used, but make sure to thaw and drain excess moisture before adding it to the filling.

To prevent the coconut crust from burning, you can cover the edges with foil during baking. Allow the pie to cool completely before slicing to help the filling set.

Serve it with a scoop of vanilla ice cream or whipped cream for an extra treat!


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