How To make Glazed Strawberry Rhubarb Pie

Easy Rhubarb Tart with Strawberry Glaze | Giant Food

This elegant and beautiful tart is a twist on a classic strawberry-rhubarb pie.

Get the full recipe at

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Strawberry Rhubarb Pie

Recipes from Farm Journal Complete Pie Cookbook

Flaky Pastry for 2-crust pie
2 c. sifted flour
1 t. salt
2/3 c. lard or 3/4 c. vegetable shortening
4 to 5 T. cold water
Combine flour and salt in mixing bowl. Cut in lard or shortening with
pastry blender or with 2 knives until mixture is the consistency of coarse cornmeal or tiny peas.
Sprinkle on cold water, 1T. at a time, tossing mixture lightly and stirring with a fork. Add water each time to the driest part of mixture. The dough should be just moist enough to hold together when pressed gently with a fork. It should not be sticky.
Shape dough in a smooth ball with hands, and roll out. Or if you are not ready to make the pie, wrap it in waxed paper and refrigerate 30 minutes or until ready to fill and bake pie.

Glazed Strawberry-rhubarb Pie
Pastry for 2-crust pie
11/4 c. sugar
1/8 t. salt
1/3 c. flour
2 c. fresh strawberries
2 c. chopped fresh rhubarb
2 T. butter
1 T. sugar
Combine 1 1/4 c. sugar, salt and flour.
Arrange half of the strawberries and rhubarb in a pastry-lined 9 pie pan. Sprinkle with half of sugar mixture. Repeat with remaining fruit and sugar mixture; dot with butter. Adjust top crust and flute edges. Brush top of pie with heavy whipping cream or beaten egg and sprinkle on 1 T. sugar. Cut steam vents. Bake in hot oven (425 degrees F.) 40 to 50 minutes or until rhubarb is tender and crust is browned.


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Fresh Strawberry Rhubarb Pie Recipe. Easy Vegan Strawberry Rhubarb Pie recipe with Brighten Day.

Fresh Strawberry Rhubarb Pie Recipe. Easy Vegan Strawberry Rhubarb Pie recipe with the Brighten Day.

Easy No Chill 3 Ingredient Vegan Pie Crust Recipe:

3 cups Strawberries
3 cups Rhubarb
1+1/3 cup sugar
2/3 cup flour

New to You Ways to Eat and Use Strawberries:
????

How to Eat and Use Rhubarb Safely:


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VEGAN RHUBARB AND STRAWBERRY PIE

Take a sunny spring day in the English countryside and roll it up into a dessert and you’ve got this fruity Rhubarb & Strawberry Pie with a crisp shortcrust pastry. 

The jammy filling is a blend of deliciously sweet fresh strawberries and tangy rhubarb that is complimented perfectly with homemade vegan shortcrust pastry that is kept crisp with a secret ingredient!

Serve this springtime beauty hot or cold with a generous scoop of dairy free vanilla ice cream - one to be enjoyed in the garden on a sunny evening!

I have no doubt that you will LOVE this recipe - be sure to tag me on Instagram when you make it @aveganvisit :-)

☼ OTHER VEGAN RECIPES YOU’LL LOVE:

Raspberry & White Chocolate Blondies:

Key Lime Pie with a Ginger Nut Crust:

You'll find lots more delicious vegan recipes at

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✎ RECIPE:



INGREDIENTS

For the filling:
250g fresh strawberries, sliced*
250g fresh rhubarb, sliced*
100g demerara sugar
1 tsp vanilla extract
15g cornflour mixed with 30g water to form a paste

For the pastry:
160g plain flour
50g icing sugar
10g ground almonds**
50g coconut oil, cold (solid not liquid)
50g dairy free margarine
1 tbsp water

For glazing:
Almond milk
Demerara sugar

INSTRUCTIONS

To make the filling:

1. Add the strawberries, rhubarb, sugar and vanilla to a saucepan and stir together.
2. Heat for around 15 minutes until the fruit has broken down and any liquid released during cooking has reduced by at least 1/2 and the mixture has stewed and thickened.
3. Mix together the cornflour and water to form a paste and then add it to the saucepan. Heat until the mixture has thickened (about 2 minutes) and then set the mixture aside to cool completely.

To make the pastry:

1. Add all of the pastry ingredients, except the water, to a food processor and blitz until the mixture resembles breadcrumbs.  It’s best to use a food processor to ensure that all of the coconut oil has been combined and there are no large lumps remaining.
2. Add 1 tbsp cold water and blitz again briefly. Take a small handful of the mixture and squeeze it together in your hand - if the mixture comes together into a ball then it’s ready, if not add another tsp of water and blitz again before testing once more.
3. Remove the mixture from the food processor, bring together into two balls (approximately 1/3 of the mix in one and 2/3 in the other), wrap and refrigerate for 20 minutes.

To make the pie:

1. Preheat the oven to 200C fan.
2. Once the pastry has chilled, transfer the larger ball of dough to a lightly floured smooth surface. Wet your hands lightly with cold water and knead the dough briefly for a few seconds to make it easier to roll out.***
3. Roll the dough out to around 1/4cm thick. Place your pie dish upside down on top of the rolled out pastry and cut a border around 4cm wider than the pie dish.
4. Roll the dough around your rolling pin and use it to transfer the pastry to the pie dish. If you’ve had any mishaps along the way don’t worry, this pastry is very forgiving - just patch it up as necessary, using spare pastry to fill any holes.
5. Leave a slight overhang around the edge to attach your lid/lattice to. I used a 19cm glass pie dish which I dusted lightly with flour before adding my pastry.
6. Pop the pastry case in the fridge whilst you prepare your lattice.
Take the small ball of pastry out of the fridge and roll it out on a lightly floured smooth surface. Cut strips to form your lattice - these can be differing widths or the same, whatever you prefer.****
7. Take your pastry case out of the fridge, add your cold filling (it must be completely cold), place your lattice strips on top and pinch the edges together to join it to the overhang from the pastry base. You can crimp the excess pastry around the edge or trim it a little to neaten it up.
8. Brush the lattice with dairy free milk and sprinkle it with Demerara sugar. Bake for around 50-60 minutes until the pastry is golden and the filling is bubbling. If you’ve used a glass dish you should be able to see that the pastry underneath has coloured.

NOTES:
****Please see the original blog for the additional recipe notes.

Homemade Strawberry Rhubarb Pie Walkthrough

Let the deliciously sweet-tangy flavor of this summer dessert take you right back to your childhood!

Pie Crust Ingredients:
3 cups all-purpose flour
1 ¼ teaspoons salt
2 teaspoons baking powder
6 tablespoons ICE water
1 tablespoon white sugar
1 cup butter (I never use shortening)

Original recipe and instructions here:

Strawberry-Rhubarb filling Ingredients:
4 cups rhubarb, chopped
2 cups strawberries, sliced
1- 1/3 cups granulated sugar
1/4 cup arrowroot starch
1 tablespoon (Tbsp) lemon juice
1/4 teaspoon cinnamon

egg, beaten for glaze
sugar (optional)

Original recipe and instructions here:

Quick & Easy STRAWBERRY RHUBARB CAKE!

#strawberryrhubarb #rhubarb #easycakerecipe

STRAWBERRY RHUBARB CAKE!

0:00 INTRO
0:35 PREP STEPS
1:00 RHUBARB & STRAWBERRIES
1:25 CAKE BATTER
2:20 ASSEMBLE CAKE
3:00 BAKE
3:35 SIMPLE SERVE
4:05 PREMIUM PRESENTATION
4:30 ENJOY!


Ring in rhubarb season with a delicious STRAWBERRY-RHUBARB CAKE.

This recipe for homemade STRAWBERRY-RHUBARB CAKE was a last-minute addition to our content calendar. With warm weather entertaining on the way, our sights were set on dreaming up GRILL RECIPES, summer DESSERTS and assorted SIDE DISHES that put the abundant array of locally grown vegetables to good use. But then I literally saw the sign “Fresh Rhubarb” and couldn’t resist crafting something scrumptious.

Here are a few things to consider when you make this homemade STRAWBERRY-RHUBARB CAKE:



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