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Strawberry-Rhubarb Pie

Photo Credit
Africa Studio/shutterstock
The Editors
Yield
6 servings
Category
Pies and Pastries
Course
Desserts
Preparation Method
Bake
Sources
User Submitted
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Perfect for spring and summer, this Strawberry-Rhubarb Pie delivers a crave-worthy sweet tart flavor. When both rhubarb and strawberries are in season, this is the pie you have to make! 

If pie isn’t your thing, we have Strawberry-Rhubarb Soup.

For more rhubarb dishes, see our “Best Rhubarb Recipes” page.

Ingredients
3 eggs, beaten
2-1/2 cups red rhubarb, 1-inch slices
1-1/4 cups sugar
1-1/2 cups fresh strawberries, sliced
1/4 cup all-purpose flour
1 9-inch pastry crust with lattice top
1/4 teaspoon salt
1 tablespoon butter or margarine
1/2 teaspoon nutmeg
Instructions
  1. Combine eggs, sugar, flour, salt, and nutmeg; mix well. In a separate bowl, combine rhubarb and strawberries.
  2. Line a 9-inch pie plate with pastry; fill with fruit mixture. Then, pour the egg mixture over the fruit. Place pads of butter across the surface. Top with a lattice crust, crimping edge high.
  3. Bake at 400 degrees for about 40 minutes. Serve warm with or without a scoop of vanilla ice cream.
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The Old Farmer's Almanac Editors

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Comments

I. Esther (not verified)

3 years 3 months ago

I just read that using baking soda with rhubarb raises oxalic acid so I think the suggestion is an unhealthy one.

I believe this is a mistake. It's the leaves of the rhubarb which have the biggest levels and the plant in general doesn't have a toxic level. Spinach leaves actually offer a higher level of oxalic acid!
Parboiling in this way has been done to remove the tartness in rhubarb for many decades! It's quite effective!
Many blessings!

Craig King (not verified)

13 years 6 months ago

My recipe for Strawberry-Rhubarb pie is similar, but I use only one egg, 1 cup sugar, and I don't use nutmeg. I also use equal parts rhubarb and strawberries, about 2 cups of each. I parboil the rhubarb for one minute in water with a teaspoon of baking soda added. This takes the bitterness out of the rhubarb, and requires less sugar for the recipe. I immediately remove it from heat to avoid it turning soggy. I may try adding the nutmeg next time I make a pie. It would add another dimension to the flavor.

Gail (not verified)

6 years 5 months ago

Thanks for this tip. I'm going to give it a try.