Strawberry Rhubarb Pie

The classic combination of strawberry and rhubarb gets back to its roots in the form of an all-American pie. Inspired by the fresh, road-side strawberries you might buy after a long drive, this old-fashioned, juicy treat is a welcome early summer dessert.

Total Time

1hr

5.0

1 Rating

Author: Garlic & Zest

Servings:

Ingredients

•

9-inch Pie Crust

•

1.5 lb

Rhubarb

•

4 cups

Fresh Strawberries , quartered

•

4 Tbsp

Brown Sugar

•

4 Tbsp

Granulated Sugar

•

1/4 tsp

Salt

•

4 Tbsp

Arrowroot Starch

•

Lemon , zested, juiced

•

2 Tbsp

Heavy Cream

•

2 Tbsp

Demerara Sugar

Cooking Instructions

Preheat the oven to 400 degrees F (200 degrees C). Arrange one of the 9-inch Pie Crust (2) in the bottom of a pie pan, pressing the bottom and sides of the crust. Set aside.

In a large bowl, combine the Rhubarb (1.5 lb) , Fresh Strawberries (4 cups) , Brown Sugar (4 Tbsp) , Granulated Sugar (4 Tbsp) , Arrowroot Starch (4 Tbsp) , Salt (1/4 tsp) , and zest and juice from Lemon (1) . Toss to combine.

Transfer the berries and rhubarb to the pie shell, leaving any excess liquid in the bottom of the bowl and spread evenly into the crust.

Cut the remaining crust into 1 inch strips.

Weave a lattice crust, then tuck any loose ends underneath the overhang of the bottom crust and pinch the edges into a decorative border. Brush the crust with the Heavy Cream (2 Tbsp) and sprinkle with Demerara Sugar (2 Tbsp) .

Place the pie on a baking sheet covered with aluminum foil to catch any spills. Bake for 20 minutes at 400 degrees F (200 degrees C).

Turn the oven down to 350 degrees F (180 degrees C) and bake for an additional 25-30 minutes. Remove from oven and let cool to room temperature. Serve.

Nutrition Per Serving

CALORIES

135

FAT

1.4 g

PROTEIN

1.3 g

CARBS

31.4 g