Recipe by Renee
"When my neighbor, Debbie, called to ask if I'd like some of the fresh rhubarb she'd harvested, I hesitated. I'd never tasted rhubarb, much less cooked with it. Well, she brought me a bucket full and I started looking for recipes. This is the result of several that I combined to make what everyone tells me is a winning combination."
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2 1/2 cups
2 1/2 cups
sliced fresh strawberries
1 1/4 cups
pastry for a 9 inch double crust pie
turbinado sugar (such as Sugar in the Raw®)
Just made this, this weekend. Wonderful recipe. Great tastes all combine wonderfully. Just be careful when baking as mine was quite juicy and ran out. Luckily I had a pan underneath and caught all spillage. Once cool it had a wonderful consistency.
Have now made this pie a couple more times, and have fixed the extra juice problem by not adding all the juice from the mixture when putting it in the pie shell, and also by sprinkling a bit of tapioca into the bottom of the shell.
I just made this pie last night. Although the flavor was good, it looked like strawberries and rhubarb laying in strawberry soup. There wasn't anything holding the fruit together. I guess many people like it that way but I prefer a more firmer pie.
Strawberry Rhubarb Pie is my absolute favorite, but I've never made it until now. My pie turned out excellent, with the perfect consistency and combination of tart and sweet. I reduced the sugar to 1 cup and added 3 tablespoons of quick tapioca to the filling. I wanted to make sure it wasn't runny as well as keep a lot of the tartness from the rhubarb. I don't like to add a lot of sugar to fruit pies because of the natural sweetness of the fruit. Overall, it was delicious!
This turned out great, although it was quite runny. Most pie recipes I use have flour in them, and so the next time I make it I'll add 1/2 cup flour to the mixture (in addition to the cornstarch).
I love rhubarb season! As soon as those stalks are long and thick enough, I'm baking me some strawberry rhubarb pie! I do have a favorite recipe I've used for nearly 40 years, but I always like to try something new. This is a fine recipe, but my old favorite still prevails. Never added vanilla to a fruit pie, and I found it unnecessary. As for the cinnamon, 3/4 tsp. was overkill to me. I want the fresh taste of rhubarb and strawberries, not a dominating taste of cinnamon. A quarter tsp. was better for me, but I still found that with this strawberry/rhubarb combination I prefer the 1/4 tsp. of nutmeg I typically use. More important than these small issues, you need to know this is a juicy pie. And even after sitting overnight, which tends to thicken it up, this was still a juicy pie. But I'm from the camp who believes that juicy is just what a good old-fashioned fruit pie SHOULD be. No gelatinous, intact wad of pie for me! You might prefer otherwise, but for me this was just the right balance between tart and sweet. As for the crust, I chose to use a pie crust I've used successfully for many years, "Basic Flaky Pie Crust," also from this site. Note: After many years of hauling rhubarb annually in my suitcase to Naples so as the folks we know here can enjoy it too (as I've done on this occasion as well), I can say with great confidence that these Floridians like their rhubarb (unusual for the locals and sadly missed by the former Northerners) too!
This pie is the best dessert I be ever made! I also added a package of strawberry jello and mixed it in, while c tutting back in the sugar a bit. It helps make it more less runny but keeps some natural flavor. So yummy!
Made this pie today & it was really good. I added an extra tablespoon of cornstarch & the filling came out nice & gooey. I did have a problem with my top crust & resorted to making a crumble instead. But otherwise did everything exactly. Also made one for my daughter & she loved it. Well definitely be making this pie for now on.
This was delicious! I have tried so many times to make a strawberry rhubarb pie that didnt run and sog the lower crust ....and failed until I tried this recipe. My family loved it and so did I. I love the subltlety of the vanilla and cinnamon. Thanks for sharing this.
* Percent Daily Values are based on a 2,000 calorie diet.
Renee's Strawberry Rhubarb Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 137
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