What is rhubarb anyway? I never really thought about it much because I’d never even tasted it before. That is before this weekend. I’ve heard a lot of people say they love rhubarb pie. I can’t remember my mother ever making it or mentioning it. Pies can be made out of anything but I must admit I never knew rhubarb is a vegetable. It looks like celery and tastes a bit like celery, only red. I found it fun to work with and easy to cook and clean. For you rhubarb lovers out there this pie is the easiest, most delicious combination of tart and sweet. It just tastes southern. If you haven’t tried rhubarb yet, don’t wait as long as I did ~ dig in!
I compared a lot of recipes, did a good bit of research and thoughtfully combined two highly rated recipes. The basis for this pie was from Simply Recipes. I don’t think I would change anything next time. I might add 1 tablespoon of corn starch just to see if it holds together better. As I’ve mentioned before, fruit pies are often a juicy mess but that’s part of the charm. For this pie you will need an unbaked double crust pastry, rhubarb, strawberries, orange zest, tapioca, sugar and salt.
Since I wasn’t sure what to look for in a good rhubarb, I faked it. I meandered over to the vegetable display at the grocery store and walked right up to the rhubarb. I was trying to look confident by grasping a stalk or two inspecting for blemishes. Well I was on a roll now and acted like I knew exactly what I was doing. Then my confidence wained when I realized I didn’t know how much to buy. Good gracious, I need 3 1/2 cups. I filled a bag with about 7 small stalks and set it in the cart somehow feeling like an instant expert vege-ologist. Kitchen confidence! I looked for that in aisle 7!
I knew what to do with these little gems!
Remove the stems and slice each strawberry in fourths.
I looked up how to clean Rhubarb on my iPhone! Hey whatever works!
As a result of my investigation, I found was you should remove the outside stringy layer of large rhubarb stalks and remove any leaves as they are poisonous. (Poisonous!?!)
The stringy layer peels off easily.
I cut off the odd looking bottom ends of each stalk and all the leaves too. I’ll have to sneak some greens in somewhere else.
Cut each stalk in 1/2 inch pieces. Place them in a large bowl with the sliced strawberries.
Make a mixture of sugar, tapioca, salt, and the orange peel.
Pour the sugar mixture on the rhubarb and strawberries and set aside while preparing the crust.
Roll out 1/2 the pastry dough and line a deep dish 9-inch pie plate. Pour the strawberries and rhubarb in the pastry shell and distribute the filling evenly.
I made a large lattice top for the pie.
Make an egg wash by lightly beating one whole egg with a little milk. Brush the unbaked pastry with the egg wash.
Sprinkle coarse sugar on top and bake!
The egg wash gives the pie a nice golden brown color.
Bake until the crust is nicely browned and the filling is bubbly.
Bake in a 400 degree oven for 20 minutes then reduce the heat to 350 degrees and continue baking for about 45 more minutes.
If you allow the pie to cool the filling will thicken a bit. Serve either warm or cool.
I ended up with 1 whole stalk of rhubarb left over. I’ll have to investigate other uses to see what I can do with this funny little red vegetable.
Pie No. 21 - Strawberry Rhubarb Pie
A delicious classic summer pie!
- 3½ cups rhubarb stalks cut into ½ inch pieces
- 2½ cups strawberries, stems removed and sliced in fourths
- 1¼ cups sugar
- 3 tablespoons tapioca
- ¼ teaspoon salt
- 1 teaspoon orange zest
- Unbaked double pastry crust
- Preheat oven to 400 degrees.
- Clean and slice the rhubarb and strawberries and place in a large mixing bowl.
- In a small mixing bowl stir together the sugar, salt, tapioca and orange zest. Pour over the strawberries and set aside for at least 15 minutes.
- Add fruit and any juice to a pastry lined 9 inch pie plate. Top with a lattice crust or a solid top making slits for steam to escape. Make an egg wash with one lightly beaten egg and a tablespoon or so of milk. Brush on the top of the pie and sprinkle with coarse sugar.
- Bake at 400 degrees for 20 minutes then reduce the heat to 350 degrees and bake for an additional 45 - 50 minutes.
- Cool on rack and serve warm or cold. The juices will thicken if allow to cool.
Recipe adapted from Simply Recipes
Back to school tonight. Boy that break sure went by fast. Happy Monday!
Thanks so much for stopping by!