Sandi's Fresh Rhubarb and Strawberry Pie

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It's our favorite time of year---RHUBARB TIME. This is a post from five years ago of our  Family's favorite pie/tart recipe. 

One of the first fresh fruits to ripen in the upper Midwest is Rhubarb. Tart and tangy it is one of our favorites.  This recipe includes some quick tips and variations.

We have two Rhubarb plants and they were huge, below is a photo from May12th I think, and they are 4 times as large now.

I always pick the biggest and reddest stalks for pie. The leaves immediately go to the compost pile.  A wonderful compliment to the rhubarb are strawberries, which are plentiful and reasonable right now. 

So, I just had to make some Strawberry/Rhubarb pie. At this point this recipe is mine or one learned long ago and from memory. 

Sandi’s Strawberry Rhubarb Pie or tart.   

Fills 2-8” pre-made pie crusts or one very large tart pan. (I allow thawing time for the pre-made pie crusts) A cookie crust adds some extra flavor in a tart. (I'll use a lemon/vanilla cookie recipe for tarts.)

Mix:

8 cups of diced rhubarb 

2 cups sugar or sweetner

½ tsp of salt

Stir in large microwaveable bowl. Cook on high for 4 min, and stir and then another 4 min on high. ( Pre-cooking the rhubarb gives a warm solution for the corn starch to dissolve and helps to shorten baking time).

Add:

4 cups of sliced cleaned strawberries

2 tsp of vanilla or more

Stir together into rhubarb

Make a mixture of

2 TBSP of cornstarch or thickener of your choice

½ tsp nutmeg

1 TBSP of cinnamon (we love cinnamon)

Stir into warm fruit until well mixed-

Split into pie shells or tart pan.

Mix 2 cups of rolled oats in bowl or chopper

1/2 cup of sugar

1/2 cup of flour

5 TBSP of cold oleo/butter

1 tsp cinnamon

(you could add chopped almonds to this also) 

Pulse in chopper or mix with a pastry cutter in bowl, until well mixed and crumbly.

Spread over fruit

Bake 1 hour to 1 hour 15 min at 350 degrees.

Serve with icecream/whip cream/ or cool whip.

Delicious warm or cold! 

As a girl when I stayed a summer in Denmark, we had rhubarb and strawberry treats all through the summer. Also, rhubarb pudding with fresh scraped vanilla bean was my favorite and of course drowned in rich cold cream. I will have to make that next!

 Please do not use photos without linking back to this blog without my permission. 

Thank you for your cooperation, 

Sandi 

Deep Dish Rhubarb Pie and a Cheat!

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HomeMade Rhubarb Pie

My Family loves HOME MADE PIE...above any other food.

We have two rhubarb plants in the backyard that have been struggling. I picked rhubarb this morning, since it was again so hot---I was afraid I would lose the new crop.

Rhubarb Pie (adapted from BettyCrocker's Pie and Pastry Cookbook circa 1972.)

The color is so bright.

Who wouldn't love pie on a hot summer day?

I cool this and let the pie settle before eating.

Our kids didn't come! So we had to have some after supper.

Hubby scooping the vanilla ice-cream, a rich Illinois brand we picked up, not really full of sugar calories, but LOTS of fat calories...sigh. 

We tried not to be hogs...secret of the cheat is pieces for the  top crust.

Rhubarb Pie (adapted from BettyCrocker's Pie and Pastry Cookbook circa 1972.)

2 8-9" deep Pastry Pie Shells (frozen store bought) one was cracked in pieces, so I used those pieces for the top...that's the cheat!

Mix together in a bowl
1 cup of sugar
1/4 cup of all-purpose flour
1/2 tsp nutmeg
1/4 tsp of cardamon (optional)
1 capful of vanilla

 Whisk the above together to break up the vanilla and mix thoroughly.

4 cups of fresh rhubarb-Clean and dice into 1/2" cubes

Spread one half the rhubarb in the bottom of one pie crust.
Sprinkle 1/2 of the sugar combo across evenly.

Layer other half of the rhubarb
Sprinkle the rest of the sugar combo on top. (This will be heaping but will cook down)

2 Tbsp of butter dotted evenly over the top.

Break or take broken bits of the second pie shell and inter-lace across the top in a haphazard pattern to mostly cover the top. You can be creative here---just leave open spaces for the Pie to breathe.

Attach strips of foil curving over edge of the pie pan and tucking tightly under the edges. Bake on a pan to catch drippings.

Bake in 400 degree oven for 45 min.
Pull off foil and bake 15 min. longer or until crust is evenly browned and the filling is oozing out of the sides and bubbling in the middle.

Easy enough to warm in microwave...serve with

ice-cream, cool whip or a light sour cream(NUM)!

ENJOY!

TIP: As in the above recipe,  I also use 1/3 less sugar in everything I bake. If more moisture is needed I add unsweetened applesauce for missing sugar in recipes about 2/3 part applesauce to 1 part sugar.

All the opinions and photographs in this blog are my own. I have not been paid or reimbursed in anyway for my opinions, posts or any products shown or anywhere I shop.

Thanks always for visiting. 

I will try and respond to every comment and answer every question.

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Sandi