How to Make Strawberry Rhubarb Pie | Strawberry Rhubarb Pie Recipe | Allrecipes.com
Get the recipe for Rhubarb and Strawberry Pie at
Watch how to make a strawberry and rhubarb pie that's sensationally sweet and tart. Fresh or frozen rhubarb works great for this 5-star pie.
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Strawberry Rhubarb Pie Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Strawberry Rhubarb Pie. Spring is harvest time for strawberries and rhubarb and there is no better way to celebrate the arrival of these two fruits than in a Strawberry Rhubarb Pie. While at first glance they may seem an unlikely pair, they really do go wonderfully together, with the sweetness of the strawberries balancing the tartness of the rhubarb.
Link to the Pie Crust recipe:
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How to Make Strawberry Rhubarb Pie from Scratch
Strawberry rhubarb pie is a culinary staple here in rural Iowa! A plant that grows well in cooler climates, rhubarb is a tart and sweet vegetable that pairs beautifully with fruit like strawberries, cherries, oranges, and apples. I make strawberry rhubarb pie for my family every May and June, and it's a beloved tradition that I enjoy sharing. We only get to eat this pie a couple of times each year before the rhubarb is done for the season!
Click here to get the full recipe for my Strawberry Rhubarb Pie:
Click here for my Pie Crust recipe:
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The best HOMEMADE RHUBARB PIE!
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For the full recipe:
This recipe for HOMEMADE RHUBARB PIE produces a dessert best enjoyed with a generous scoop of vanilla ice cream. Simple to make, spectacular to taste!
Making pies wasn’t always my thing; in fact there was a time when the thought never crossed my mind. My mom was an expert at it, as were a number of her friends and two of my sisters. There was no need for me to do it when so many others had the pie making thing down cold.
Soon after purchasing the cottage, my eldest sister Milisa came up for an extended visit. She and I share a number interests, like choral music and detective and suspense novels. It was during that week that Milisa and I went pie-crazy. We listened to great music as we made them, and then snuck away to our detective thrillers while they baked. Ever since, pies have been a passion.
Needless to say, I’m now a big proponent of this time-honoured culinary tradition. If you’ve never made a pie from scratch before, I’m hoping this post encourages you. Make a pie once and you’ll be making them forever.
Here are a few key things to keep in mind:
1) PIE DOUGH – Making dough from scratch can be intimidating and stops most people from making pies, but fear not - HERE is my easy-to-follow tutorial on making pie dough. The recipe yields six discs of dough so you’ll be able to make additional pies over the next few months!
2) RHUBARB – In my opinion, rhubarb is a wonder plant. The distinct, tart flavour of rhubarb is so perfect in this application because of the way we soften it with sugar and vanilla. There’s nothing quite like it. Before chopping up the stalks to use in recipes, be sure to remove the ruffled, fan-shaped green leaves from the ends as they’re poisonous.
3) CRUST – I always bake a PUMPKIN pie without a top crust while my PEACH pie gets the crisscross lattice. For this pie, I recommend a full top crust complete with small slits to allow the steam to escape during baking.
4) OVERFLOW – Rhubarb pies have a tendency to weep when baking, usually in the last 15 minutes or so when the rhubarb softens and the sugar and cornstarch start bubbling. I suggest placing a cookie sheet on the rack beneath to catch any overflow.
Finally, I think this pie always begs for a stylish send-off to the table when it’s time to serve - à la mode with vanilla ice cream, for a perfect presentation.
The quintessential flavour of HOMEMADE RHUBARB PIE is beyond compare. Make it, serve it and savour it!
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