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I made this for dessert on Easter Sunday. It went down sweet heated up with a dollop of vanilla ice cream on it.
Filling:
1 pound rhubarb, cut into 3/4-inch pieces (if you use frozen, thaw it and DRAIN IT WELL)
8 ounces strawberries, hulled and cut in half (or further if they're large)
1 Tbsp plus 1.5 tsp corn starch
1/3 Cup sugar
1/4 tsp vanilla extract
1 large egg, beaten out of all recognition (to blend)
Sugar for dusting.
Crust for a 14" pie
Parchment paper
Baking sheet
Steps:
1. Mix the rhubarb, strawberries, cornstarch, 1/3 Cup sugar and vanilla together in a bowl; toss to evenly distribute.
2. Place the parchment paper on the baking sheet, crimping the edges of the paper up to make sure it can catch any leaks. Trust me on this, it will leak, so you'll want to keep the juices from getting all over the oven.
3. Place the crust in the center of the parchment paper.
4. Mound the filling in the center of the crust, making sure to scrape all of the cornstarch and sugar out of the bowl. Spread it out, leaving a 2" margin around the edges.
5. Fold the dough up and over the filling, overlapping slightly. It'll look rough and sloppy, but it's supposed to, so don't worry.
6. Brush the crust with beaten egg, and liberally dust the filling and crust with sugar. Make it snow up in here!
7. Bake at 400 degrees F. for 40-50 minutes until filling is bubbly and crust is deeply browned. Let it cool slightly and carefully slide it off the paper onto a plate, as you see. If the crust is glued to the parchment paper by the egg wash or caramelized juices, slip a spatula under the edges all around.
8. THERE IS NO STEP EIGHT.
9. Eat!
Filling:
1 pound rhubarb, cut into 3/4-inch pieces (if you use frozen, thaw it and DRAIN IT WELL)
8 ounces strawberries, hulled and cut in half (or further if they're large)
1 Tbsp plus 1.5 tsp corn starch
1/3 Cup sugar
1/4 tsp vanilla extract
1 large egg, beaten out of all recognition (to blend)
Sugar for dusting.
Crust for a 14" pie
Parchment paper
Baking sheet
Steps:
1. Mix the rhubarb, strawberries, cornstarch, 1/3 Cup sugar and vanilla together in a bowl; toss to evenly distribute.
2. Place the parchment paper on the baking sheet, crimping the edges of the paper up to make sure it can catch any leaks. Trust me on this, it will leak, so you'll want to keep the juices from getting all over the oven.
3. Place the crust in the center of the parchment paper.
4. Mound the filling in the center of the crust, making sure to scrape all of the cornstarch and sugar out of the bowl. Spread it out, leaving a 2" margin around the edges.
5. Fold the dough up and over the filling, overlapping slightly. It'll look rough and sloppy, but it's supposed to, so don't worry.
6. Brush the crust with beaten egg, and liberally dust the filling and crust with sugar. Make it snow up in here!
7. Bake at 400 degrees F. for 40-50 minutes until filling is bubbly and crust is deeply browned. Let it cool slightly and carefully slide it off the paper onto a plate, as you see. If the crust is glued to the parchment paper by the egg wash or caramelized juices, slip a spatula under the edges all around.
8. THERE IS NO STEP EIGHT.
9. Eat!
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 720px
File Size 214.4 kB
Listed in Folders
Mom used to make strawberry rhubarb pie out of wild strawberries that grew in a friendly neighbor's field, and rhubarb that was already growing when we moved in (more than 55 years ago).
The rhubarb stopped coming up about the time the asparagus did, when I was in my late teens, and last I stopped by the old field the strawberries had died out (the blueberry bushes were still going strong, though).
I can't have it, but whenever my brother and I go out to a church (or other community) supper, he always has SRP if they're serving it.
The rhubarb stopped coming up about the time the asparagus did, when I was in my late teens, and last I stopped by the old field the strawberries had died out (the blueberry bushes were still going strong, though).
I can't have it, but whenever my brother and I go out to a church (or other community) supper, he always has SRP if they're serving it.
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