Rhubarb Strawberry Pie
It’s a wonderful time of the year when strawberries and rhubarb are in season. They are delicious paired together in a pie.
About rhubarb…
It amazes me that many people don’t know what rhubarb is. Many ask “What does it look like.” I can only tell them that it looks like red celery stalks, although its color can range from green, to pink to red. I can’t even begin to describe the taste.
Rhubarb is a perennial vegetable known for its thick, sour, edible stalks, which are often used in desserts like pies and jams.
In the United States rhubarb is primarily produced in the states of Wisconsin, Washington and Oregon with approximately 1,200 acres in production.
Rhubarb leaves contain poisonous substances, including oxalic acid, a nephrotoxin. The leaves should never be eaten.
Commonly, it is stewed with sugar or used in pies and desserts, but it can also be put into savory dishes or pickled. Rhubarb can be dehydrated and infused with fruit juice.
Strawberry purists insist that mixing rhubarb and strawberries is like an unhappy marriage. We call it a delicious marriage!
Rhubarb has been used in Chinese medicines for years.
Rhubarb Strawberry Pie
It’s a wonderful time of the year when strawberries and rhubarb are in season. They are delicious paired together in a pie.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- 2 cups rhubarb (sliced into 1-inch pieces)
- 2 cups sliced strawberries
- 1 1/2 cups granulated sugar
- Pinch salt
- 1/3 cup all-purpose flour
- 1/2 teaspoon almond extract
- 2 tablespoons butter
- 1 (9-inch) pie crust for a 2-crust pie (prepared)
Instructions
- In a medium bowl, mix together gently, strawberries, flour, rhubarb, sugar, salt and almond extract. Put into pastry shell. Dot with butter. Cover with pastry crust and brush top crust with milk and sprinkle with sugar.
- Bake at 400 degrees F for 40 to 50 minutes until fruit is tender and crust is lightly brown.
Notes
Photo credit: 85934826@N00 / CC BY
Rhubarb photo credit: joanna forever on VisualHunt</a>
