strawberry rhubarb pie
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You know spring has arrived when rhubarb shows up in the produce section at your grocery store. Because this ingredient’s appearance is so brief, be sure to snag rhubarb when you can and make this tantalizing strawberry rhubarb pie recipe.

Rhubarb is a plant from the Polygonaceae plant family. It’s often classified as a fruit in the United States because it’s used like a fruit in many culinary applications, but rhubarb has also been referred to as a vegetable.

Either way, rhubarb is absolutely delicious in baked goods and pairs well with other fruits, like strawberries. While rhubarb can be tart on its own, its flavor is lovely once its baked into a pie like this. Not only that, but rhubarb offers many nutritional benefits, as it’s packed in minerals, vitamins, and polyphenolic flavonoids.

You can make this strawberry rhubarb pie recipe with whatever kind of pastry you want, but a classic butter pastry crust is always delicious. Whether you decide to design a lattice crust on top or simply crumble some pie dough onto the filling to create a crisp is up to you, but either way, we think you will love this spring dessert.

Strawberry Rhubarb Pie Recipe

serves 8

Ingredients

  • 4 cups rhubarb, chopped
  • 2 cups strawberries, sliced
  • 1 1⁄3 cups granulated sugar
  • 1⁄4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1⁄4 teaspoon cinnamon
  • 2 sheets of pie crust
  • 1 egg, beaten for glaze

Directions:

  1. Preheat the oven to 425°F. Combine the rhubarb, strawberries, sugar, cornstarch, lemon juice, and cinnamon in a large bowl.
  2. Grease a 9-inch pie pan and line the pan with 1 round of pie crust.
  3. Spoon the filling into your pie dish, then place the second pie crust round on top.
  4. Take a sharp knife and make a few slashes in the top crust to create vents. Place the pie onto a baking sheet, then transfer the baking sheet to the oven.
  5. Bake the pie for 15 minutes, then reduce the heat to 375°F and continue baking for another 50 to 60 minutes.
  6. Let the pie cool for 30 minutes before serving.

Recipe adapted from GeniusKitchen.com