Irresistible Sweet-Tart Strawberry Rhubarb Pie Recipe

There’s something magical about a Sweet-Tart Strawberry Rhubarb Pie that instantly transports you to sun-soaked picnics and family gatherings. Imagine the moment you cut into that golden crust, revealing vibrant red strawberries and tangy rhubarb, all bubbling with sweet-tart goodness. delectable strawberry truffles The aroma wafts through the air, making your mouth water in anticipation. This pie is not just a dessert; it’s a celebration of flavors and memories.

Remember the first time I attempted to make this pie? Let’s just say my kitchen looked like a fruit explosion. But the laughter shared with friends while cleaning up the mess made every mishap worth it. Whether it’s summer barbecues or cozy winter evenings, this pie is perfect for any occasion, promising an unforgettable flavor experience.

I still remember when I served this pie at my last family reunion; everyone went back for seconds and thirds!

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Essential Ingredients

Here’s what you’ll need to make this delicious dish: For more inspiration, check out this Delicious Avocado Chicken Salad recipe.

• Fresh Strawberries: Choose ripe berries for maximum sweetness and vibrant color in your pie.

• Rhubarb Stalks: Look for firm stalks; avoid any wilted or overly fibrous pieces for best texture.

• Granulated Sugar: This balances the tartness of rhubarb perfectly while enhancing the overall flavor.

• Brown Sugar: Adds depth and richness that complements the strawberries beautifully.

• All-Purpose Flour: Essential for thickening the filling and creating a tender crust.

• Cinnamon: Just a pinch gives warmth and complexity to the fruit mixture.

• Butter: Use unsalted butter for the crust to control the saltiness of your pie. glazed blueberry biscuits.

• Lemon Juice: Freshly squeezed juice brightens the flavors and adds a lovely tangy note.

• Pie Crusts (homemade or store-bought): You can whip up a quick homemade crust or grab one from the store for convenience.

The full ingredients list, including measurements, is provided in the recipe card directly below. chewy chocolate mint cookies.

Let’s Make It Together

Prepare Your Kitchen Station: Start by preheating your oven to 425°F (220°C). Clear off your countertops so you have plenty of space to work.

Make The Filling: In a large bowl, combine sliced strawberries, chopped rhubarb, granulated sugar, brown sugar, flour, cinnamon, and lemon juice. Gently toss until everything is coated evenly.

Roll Out The Dough: On a lightly floured surface, roll out one pie crust until it’s about 12 inches in diameter. Carefully transfer it into your pie dish without stretching it.

Add The Filling To The Crust: Pour your luscious strawberry-rhubarb mixture into the prepared crust. Don’t worry if it seems overflowing; it’ll cook down beautifully!

Create The Top Crust or Lattice**: Roll out another crust or create a lattice top with strips of dough for that classic look. Seal and crimp edges well to prevent spillage during baking.

Bake To Perfection**: Place your pie on a baking sheet (to catch any drips) and bake for 15 minutes at 425°F (220°C). Lower the temperature to 350°F (175°C) and continue baking for 30-40 minutes until bubbly and golden brown.

Enjoy each step along the way as you create this delightful Sweet-Tart Strawberry Rhubarb Pie that promises to bring joy to every bite! strawberry crunch cheesecake bites.

You Must Know

• The Sweet-Tart Strawberry Rhubarb Pie combines a perfect balance of flavors, making it a crowd-pleaser
• Its inviting aroma and vibrant colors ensure it steals the show at any gathering
• Plus, it’s surprisingly simple to make with a little love and patience!

Perfecting the Cooking Process

Begin by prepping the rhubarb and strawberries while your pie crust bakes. This ensures a harmonious blend of flavors and keeps everything fresh.

Add Your Touch

Feel free to swap out the sugar for honey or maple syrup for a unique flavor twist. You can also add a pinch of cinnamon for warmth!

Storing & Reheating

Store leftover pie in an airtight container in the fridge for up to three days. Reheat slices in a warm oven to bring back that fresh-baked taste.

Chef's Helpful Tips

• Use fresh strawberries and rhubarb for the best flavor; avoid mushy fruit by not overcooking
• Always let your pie cool before slicing for cleaner pieces
• A sprinkle of sugar on top before baking adds a delightful crunch and shine

Creating this Sweet-Tart Strawberry Rhubarb Pie reminds me of summer picnics where laughter filled the air, and every slice was met with smiles. For more inspiration, check out this Decadent Peanut Butter Brownies recipe.

FAQ

What makes Sweet-Tart Strawberry Rhubarb Pie so special?

The unique combination of sweet strawberries and tangy rhubarb creates an irresistible flavor profile.

Can I use frozen fruit for this pie?

Yes, frozen strawberries and rhubarb work well, but thaw them first to prevent excess moisture.

How do I know when my pie is done baking?

Look for a golden-brown crust and bubbling fruit filling to indicate it’s perfectly baked.

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Sweet-Tart Strawberry Rhubarb Pie

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• Author: tastyfoodonly
• Total Time: 1 hour 15 minutes
• Yield: Serves 8

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Description

Indulge in the delightful flavors of this Sweet-Tart Strawberry Rhubarb Pie, a perfect blend of juicy strawberries and tangy rhubarb enveloped in a flaky, golden crust. This classic dessert is ideal for summer picnics, family gatherings, or cozy evenings at home. With its vibrant colors and irresistible aroma, this pie promises to be the star of any occasion. Easy to make and sure to impress, each slice offers a symphony of sweet and tart flavors that will leave everyone wanting more.

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Ingredients

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• 2 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb stalks, chopped
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup all-purpose flour
• 1 tsp cinnamon
• 2 tbsp lemon juice (freshly squeezed)
• 3 tbsp unsalted butter (cold, diced)
• 1 double pie crust (homemade or store-bought)

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Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine strawberries, rhubarb, granulated sugar, brown sugar, flour, cinnamon, and lemon juice. Toss gently until coated.
3. Roll out one pie crust on a floured surface and transfer it to a pie dish.
4. Pour the filling into the crust; it may seem overflowing.
5. Roll out the second pie crust or create a lattice top. Seal edges well.
6. Bake on a baking sheet for 15 minutes at 425°F (220°C). Reduce temperature to 350°F (175°C) and bake for an additional 30-40 minutes until golden brown and bubbly.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (125g)
• Calories: 290
• Sugar: 36g
• Sodium: 150mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 20mg

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