Skip to main content

Rhubarb Strawberry Pie

Print

Rhubarb and strawberry—a match made in heaven. You can use your favourite pastry recipe for the crust.

Recipe courtesy of Richard Julien, Chef Live

Ingredients:

  • 1 ¼ cups (310 ml) sugar
  • 1/8 tsp (.5 ml) salt
  • 1/3 cup (75 ml) flour
  • 2 tsp (10 ml) ground cinnamon
  • 2 cups (500 ml) fresh rhubarb cut in 1-inch (2.5-cm) pieces
  • 2 cups (500 ml) fresh or frozen strawberries
  • 2 Tbsp (30 ml) unsalted butter, cut into small pieces
  • 1 Tbsp (15 ml) sugar for glazing the top pastry shell

Directions:

  1. Combine sugar, salt, flour and cinnamon.
  2. Arrange half the rhubarb and strawberries in a pastry-lined, 9-inch (23-cm) pie pan.
  3. Sprinkle with half the sugar mixture. Repeat with remaining fruit and sugar mixture.
  4. Dot with butter. Install top crust and flute edges to make high-standing rim. Brush top of pie with cold water and sprinkle sugar. Cut steam vents in top crust.
  5. Bake in hot oven 425°F (220°C) 40 to 50 minutes or until rhubarb is tender and crust is browned.
Do NOT follow this link or you will be banned from the site!