Strawberry Rhubarb Pie

Pi(e) day was a huge success. Lots of pies, pizza and dessert. Lots of friends. Lots of drinks. A darn good night. Here is the other star of the night (along with the Key Lime Pie I already posted): Strawberry Rhubarb.

In Hawaii, it is really hard to get rhubarb. The only way to buy it frozen. As a result, a lot of people here have never had a strawberry rhubarb pie. Crazy, I know! I kind of felt it was my duty to make one and share it…little did I know that I was going to have the one group of people in Hawaii who had all tasted one before. Oh well, my quest to educate taste buds will have to continue another day.

Strawberry Rhubarb Pie

  • Servings: 8 to 10
  • Time: 30 minutes active, 4 hours total
  • Print

With a Cornmeal Crumb Top

Ingredients:

    • 1 unbaked pie crust in a 9.5” deep dish pie plate

 

  • Filling:

 

      • 10 oz frozen chopped rhubarb (approx 2 cups), partially thawed
      • 2 lbs fresh strawberries halved or quartered (approx 5 cups)
      • ¾ cup sugar
      • 1 ½ tbsp lemon juice
      • zest of 1 lemon
      • ¼ cup cornstarch

 

  • Crumb Top:

 

    • ¾ cup flour
    • ¼ cup fine cornmeal
    • ⅔ cup packed brown sugar
    • ½ tsp cinnamon
    • ¼ tsp ground ginger
    • ¼ tsp nutmeg
    • pinch salt
    • 1 stick cold butter, ¼ inch dice

Preparation:

  1. Preheat oven to 400* F; freeze pie crust for 15 minutes
  2. Meanwhile, combine the rhubarb, sugar, lemon juice, and zest in a large bowl; let sit 10 minutes; add strawberries and cornstarch; toss well; scrape the filling into the pie shell, press slightly; bake 30 minutes
  3. Make the topping: combine all the topping ingredients except the butter in a food processor (or mix with two forks) and pulse until mixed thoroughly; add butter and pulse until fine crumbs form; pour into a large bowl and mix between your fingers until large buttery clumps form
  4. Remove pie from the oven, add the topping, pressing it down gently; reduce oven temp to 375* F; bake another 30-40 minutes until the filling is bubbling thickly (place a sheet of tin foil on the rack below the pie just in case it bubbles over); cool at least 1 1/2 hours before serving


One thought on “Strawberry Rhubarb Pie

  1. My grandmother grew rhubarb in her garden and had sour cherry trees in the yard. I loved her cherry rhubarb pie and your recipe comes closest to any I’ve seen from what I remember of her recipe (substituting sour cherries for the strawberries, of course). I can’t wait to give it a try!

    Liked by 1 person

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