Rhubarb Strawberry Pie ~ Mmmm…Lip Smacking Good!
June 12, 2011
When it comes down to it there really is nothing better than a good olde fashion pie made with fresh rhubarb and some whole strawberry preserves. We wish you could have been with us to gobble this down but take comfort in the fact not a crumb was wasted!
RECIPE FOR RHUBARB STRAWBERRY PIE:
- 3 cups fresh rhubarb; cut into 1″ lengths
- 1 x 500mL of preserved whole strawberries in light syrup
- 3/4 cup white sugar
- 1/2 cup flour
- 1/4 tsp salt
- Combine sugar and rhubarb and let stand for 20 minutes.
- Combine all other ingredients.
- Pour mixture in empty pie shell. Note: we use the Tenderflake pastry recipe but use your own favourite recipe.
- Place top crust on and cut slits to vent. Note: cutting slits is unneccessary with the lattice top.
- Bake in pre-heated oven at 425F for 30 minutes, then lower heat to 350F and bake for another 20-30 minutes. Note: check during the final baking stages as everyone’s oven cooks differently.
- Cool completely before slicing.
- Serve and devour.
4 Comments
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Putting Up With The Turnbulls 
I bet my husband would love this. He loves rhubarb!
My grandpa used to make the best pie crust and now even though I have his recipe mine is no where near as good! However I plan to make this anyway. I usually ask other fruits to kindly stay away from my precious rhubarb but I do make an exception for pie…it is my weakness. Yours looks truly amazing!
I’d devour that. Gorgeous lattice top!
Hi Andrea
Just wanted to see what you are up to now that you are back home. The pie does look delish. Rhubarb is not that common in SA so I am not that familiar with it as an ingredient. May try your pie if I do see it. Going home for 2 months leaving next Saturday. Really longing for home soil and good air. Our pollution index was 460 on wednesday. It was horrible. However, we had some lovely rain during the night last night and today was the first real blue sky day in about 2 weeks. It was great.
Keep in touch, Elfriede