Strawberry Rhubarb Pie
Strawberry Rhubarb Pie A good pie is to die for. But it is only as good as what goes inside, aside from the pie crust. Some flavors like strawberry and rhubarb deliver a winning combination. This classic favorite has...
A good pie is to die for. But it is only as good as what goes inside, aside from the pie crust. Some flavors like strawberry and rhubarb deliver a winning combination. This classic favorite has earned its place in the annals of pie wonders and is a much-loved American tradition too. Since rhubarb is in season I decided its the perfect time to make this delicious treat. I found the pie really light and refreshing, perfect for summer days. Serve it with whipped cream or ice cream and you've got a real deal!
Strawberry Rhubarb Pie
- 250 g all purpose flour, plus extra for dusting
- 50 g icing sugar
- pinch of sea salt
- 1 lemon, finely grate the zest
- 150 g cold butter, cubed, plus extra for greasing
- 1 large egg,whisked
- 2 Tbs of milk
- 3 Cups of rhubarb, chopped
- 2 Cups of strawberries, chopped
- 2 vanilla sugars
- 1 - 3/4 Cup of sugar, depending on how sweet you like your pie
- 1/4 Cup of corn starch
- 1 Tbs lemon juice
- Preheat your oven to 350 F.
- Sift your flower into a large mixing bowl. Add sugar, salt and lemon zest.
- Cut butter into cubes and add to the flower mixture.
- Work the butter into the flour mixture with your fingers or pulse in a food processor. The mixture should look like breadcrumbs.
- Add egg and milk to your mixture and work the though until it comes together.
- Wrap it in the plastic foil and put in the fridge.
- Now lets make the filling. Mix rhubarb and strawberries in a bowl.
- Add vanilla sugar followed by caster sugar. I usually let the mixture sit for 15 min before continuing.
- Add lemon juice and corn starch. Mix well.
- Dust a clean work surface and rolling pin with flour and roll out your pastry until 1/2 cm thick.
- Roll your pastry around the rolling pin and then unroll over your pie dish.
- Cut the extra dough from the ends, we'll use this for decorating.
- Pour the filling in the pan. You can roll out the leftover dough and cover the top of your pie or cut fun shapes using a cookie cutter and place them on top. Today I decided to make a Canada themed pie with maple leafs.
- Brush the top with whisked egg.
- Bake for 40-45 min or until golden.
Serve your pie hot or cold with a scoop of ice cream or whipped cream.
Fun facts about Strawberry Rhubarb Pie
So what makes Strawberry Rhubarb pie such a standout? It has to do with the two unlikely but perfectly compatible ingredients, like the cute odd couple who looks distinctly fabulous in spite of their obvious differences. To appreciate the combination even more, let’s dive into some trivia facts about our famous duo:
- Deliciously juicy, sweet yet tangy and bursting with flavor, strawberry is the only fruit with seeds on the outside. Hmm….about 200 seeds on one strawberry, now that’s a fact to chew on.
- On average, Americans eat 3.4 pounds of fresh strawberries and 1.8 pounds of frozen strawberries each year.
- Strawberries are little bites of nutrition. They are rich in vitamin C, folic acid, fiber, potassium and low in calories,
- It doubles up as a beauty aid. History has it that Madam Tallien, a prominent personality at the court of Napoleon, used the juice of 22 pounds of fresh strawberries to bathe in. Daily!
- Since medieval times, strawberry has been linked to medicinal uses. From treating depression to kidney stones to bad breath to sore throats, strawberry was the go-to cure.
- For exercise buffs, this trivia will give you more incentive to keep up the good work. In a test, people who eat nitrate-rich foods like strawberries burn 100 more calories than people who didn’t. Score!
Not to be outdone, rhubarb has enough trivia facts to fill up a whole blog.
- Fruit or vegetable? The answer depends on what you do with it. This tender, tart stem qualifies as a fruit when used in sauces and pies.
- Originally, strawberry rhubarb refers to a specific type of rhubarb, thus named because of its bright red color and not as a reference to the use of two separate ingredients in a pie.
- The leaves of the rhubarb plant are poisonous and can be used to get rid of aphids and its high sodium oxalate content can break down chlorofluorocarbons, responsible for depleting the ozone layer. But the stems, they are a different matter. Loaded with dietary fiber, vitamins C and K, potassium, calcium and low in sodium and cholesterol, it packs a nutritional punch.
- Rhubarb, say that with an attitude and you'll see why it’s associated to “a heated argument or dispute” (courtesy of Merriam Webster Dictionary). Whether it came from the Roman origin where rhubarbs grew along the banks of Rha, then considered a barbarian territory or from Shakespearean actors repeating the word offstage to give the impression of angry talk, let's not get into a rhubarb about these trivia facts.
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