Welcome to a celebration of classic flavors and the exciting first glimpse of a new season! This Rhubarb Strawberry Pie brings together the quintessential tastes of spring and early summer in a truly unforgettable dessert.
Hello, fellow food enthusiasts, and welcome to a fresh new week! As much of Europe braces for a lingering chill, here in my kitchen, I’m already eager to usher in the vibrant energy of spring. With it comes the promise of abundant fresh produce, and among the first to grace our markets is the glorious rhubarb. Its distinctive tartness, combined with its beautiful pink hue, signals a delightful shift in seasons and a culinary awakening.
The moment I spotted the first bundles of forced rhubarb at my local grocer, I couldn’t help but feel a surge of pure joy. For me, the sight of rhubarb in late winter or early spring is more than just an ingredient; it’s a profound symbol. It heralds the changing of seasons, an undeniable sign that the long, often dreary winter is finally receding, making way for brighter days and fresher flavors. This year, perhaps more than ever, the arrival of spring feels incredibly welcome.
There’s something uniquely comforting about embracing seasonal ingredients. Rhubarb, with its bold, tangy profile, pairs exquisitely with the sweet, juicy burst of strawberries. This harmonious combination creates a flavor symphony that is both familiar and exciting, reminding us of home-baked goodness and the simple pleasures of eating with the seasons. This classic duo truly defines early spring baking, making this Rhubarb Strawberry Pie a perfect centerpiece for any gathering, or simply a treat to brighten an ordinary weeknight.
What better time to indulge in this delightful Rhubarb Strawberry Pie than now? Coincidentally, tomorrow (February 27th) marks National Strawberry Day, and next week celebrates British Pie Week. This confluence of delightful foodie holidays makes this recipe not just timely, but almost essential! It’s an opportunity to embrace the joy of baking and share a truly delicious homemade treat.
Now, let’s address the elephant in the room – the lattice pie top. Many assume that creating a beautiful lattice pattern is an incredibly complex task, a skill reserved for expert bakers. After sharing pictures of this very pie on my Instagram, I was flooded with comments and messages expressing awe at its perceived difficulty. While it would be tempting to perpetuate the myth that this is some arcane knowledge held by a select few, the truth is far simpler and much more encouraging. Crafting a stunning lattice top is genuinely much easier than it looks! It requires only a tiny bit of practice and a willingness to try. Once you master the basic weaving technique, you’ll be amazed at how quickly you can transform a simple pie into an elegant, show-stopping dessert. Don’t let the visual complexity deter you; the satisfaction of pulling a golden-brown, perfectly latticed pie from the oven is immense.
When it comes to the pastry for this Rhubarb Strawberry Pie, you have excellent options. For those who love the meditative process of baking from scratch, I highly recommend making your own flaky, buttery pie crust. You can refer to my detailed recipes for Apple Pie with Caramel Sauce and Blackberry Jam Tart, which provide comprehensive instructions for achieving the perfect homemade pastry. However, if time is of the essence, or if you simply prefer the convenience, a good quality store-bought pastry will work beautifully. It’s a fantastic shortcut that doesn’t compromise on the overall deliciousness of the pie, allowing you to enjoy this delightful dessert even on busy days.
For my vegan friends, adapting this pie is incredibly simple. The pie pictured uses an egg wash to achieve that golden, glossy finish. To make this a fully vegan Rhubarb Strawberry Pie, simply substitute the egg wash with a milk of your choice – almond milk, soy milk, or oat milk all work wonderfully. This simple swap ensures everyone can enjoy a slice of this heavenly, fruit-filled dessert. Beyond the wash, ensure your pastry is made with plant-based butter or shortening if you’re making it from scratch, or choose a vegan-certified store-bought option. It’s truly an adaptable recipe that caters to different dietary preferences without sacrificing flavor or texture.
The magic of this pie lies in the perfect balance between ingredients. The natural sweetness and vibrant juiciness of the strawberries gently mellow out the characteristic tartness of the rhubarb, creating a filling that is bright, flavorful, and never overwhelmingly sour. Encased in a rich, buttery, and wonderfully flaky pastry, this Rhubarb Strawberry Pie delivers a delightful blend of textures and tastes. Each bite offers a burst of fruity goodness, complemented by the tender crust, evoking a comforting, nostalgic taste of home. It’s more than just a dessert; it’s an experience, a slice of seasonal bliss. While it makes a perfect weekend baking project, there’s absolutely no reason to limit this treat to just Saturdays and Sundays. It’s easy enough to whip up during the week for a delightful pick-me-up.
Beyond its incredible taste, baking a pie like this brings immense satisfaction. The aroma filling your kitchen, the golden-brown crust emerging from the oven, and the delighted smiles of those who get to enjoy it are rewards in themselves. This recipe is designed to be accessible, whether you’re a seasoned baker or just starting your culinary journey. The tips for separating the juices and thickening them ensure a perfect filling every time, preventing a soggy bottom and delivering a wonderfully set, flavorful center. Remember to let your pie cool slightly before serving; this allows the filling to set completely, ensuring clean, beautiful slices.
Enjoy every delightful slice of this Rhubarb Strawberry Pie, and please, do remember to let me know if you give it a try! Your feedback and shared creations always bring a smile to my face.
For now, I wish you a fantastic week ahead, filled with warmth, good food, and perhaps a little baking. Stay cozy and happy baking!
A.
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Rhubarb and Strawberry Pie
Ingredients
For the pastry recipe, please see the recipe notes*
For rhubarb and strawberry filling:
- 1 kg rhubarb (cut into roughly 3 cm lengths)
- 500 g strawberries (cut into slices)
- 150 g golden caster sugar (plus extra for sprinkling)
- 1 teaspoon vanilla bean paste (or vanilla extract)
- ½ medium lemon (juice and zest)
- 2 tablespoon cornflour
Instructions
- Place all the filling ingredients in a large, shallow pan and add 3-4 tablespoon of water. Simmer on a low heat for about 10- 15 minutes, until rhubarb has softened, but still retains its shape.
- Put a sieve over a mixing bowl, and carefully transfer the rhubarb and strawberries mix, straining off the juices. Collect these juices in a small pan and place over a medium heat. In a separate cup, mix the cornflour with a splash of cold water until smooth. Once the juices are bubbling gently, gradually whisk in the cornflour mixture and stir continuously until the liquid thickens to a glossy consistency. Remove from heat and set aside.
- Gently fold the cooked rhubarb and strawberries back into the thickened juices. Spoon this delicious filling into your prepared pie or tart case. Bake for approximately 35-45 minutes in a preheated oven (check your pastry recipe for specific temperature guidelines), or until the pastry is beautifully golden brown and the filling is bubbling. Serve warm with a scoop of vanilla ice cream, a dollop of fresh whipped cream, or simply on its own. Enjoy this homemade delight!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Notes
Nutrition
