Sunday, June 12, 2011

Strawberry Rhubarb Pie

One of the best parts about this time of year is the fact that the rhubarb plants are now flourishing!  And big rhubarb plants mean that a lot of people are looking to get rid of their excessive amount of ripe rhubarb.

This is where I come in.  For some reason this year I am ridiculously excited to bake with rhubarb! I have so many things I want to try making with rhubarb: crisps, muffins, cakes, tarts, scones, etc etc!  I have no clue where this has come from, but I can't wait and everyone who has excessive amounts of rhubarb doesn't seem to mind either.

For my first rhubarb adventure I decided to go with a favourite: strawberry rhubarb pie.  I am going to come out with this right now, I did not make my own pie crust.  I have no shame in using the store-bought stuff when it produces such an amazing dessert!  I used the refrigerated Pillsbury dough, and it was so easy to work with and came out so flaky that I think it will be hard to convince myself to try making my own pie crust in the future.

**Disclaimer: Pillsbury has no idea who I am. I just really like their pie crust! :) oooooh and their crescent rolls too

I found this recipee on the Cooking Nook webiste and modified it a bit based on my personal tastes.  My first batch of rhubarb was still a little green so I used a bit less rhubarb and a bit more strawberries to balance out the sweet and tart flavours.  I also doubled the cinnamon and halved the nutmeg, totally a personal preference.

The recipe below is the one that I used, but please feel free to check out the original as well!

This was awesome when served warm with some vanilla ice cream, but it was also amazing cold as a quick breakfast or dessert on a warm night.

Strawberry Rhubarb Pie
  • Two pie crusts 
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1/4 cup flour
  • 1 tbsp cornstarch
  • 1/8 tsp nutmeg
  • 1/2 tsp cinnamon
  • 3 cups sliced rhubarb, sliced about 1 cm thick
  • 3 cups sliced strawberries
  1. Preheat the oven to 425 F and place a baking sheet on the bottom rack (in case the pie bubbles over)
  2. Line the bottom of your pie plate with one of the pie crusts
  3. In a large bowl, mix together the sugar, brown sugar, flour, cornstarch and spices
  4. Add the rhubarb and strawberries and mix well
  5. Pour the filling onto the pie crust and spread it out evenly
  6. Place the second pie crust on top, and pinch the edges to seal
  7. Cut some slits in the top pie crust
  8. Place the pie in the oven and bake for about 10 minutes
  9. Lower the oven to 350 F and bake for an additional 40 - 50 minutes, or until the edges are a golden brown and the strawberry rhubarb filling is bubbling
  10. Remove and let cool before serving
  11. Serve warm with ice cream or whipped cream, or serve cold as a refreshing dessert
  12. Enjoy!

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