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
- Preheat the oven to 425 F and place a baking sheet on the bottom rack (in case the pie bubbles over)
- Line the bottom of your pie plate with one of the pie crusts
- In a large bowl, mix together the sugar, brown sugar, flour, cornstarch and spices
- Add the rhubarb and strawberries and mix well
- Pour the filling onto the pie crust and spread it out evenly
- Place the second pie crust on top, and pinch the edges to seal
- Cut some slits in the top pie crust
- Place the pie in the oven and bake for about 10 minutes
- 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
- Remove and let cool before serving
- Serve warm with ice cream or whipped cream, or serve cold as a refreshing dessert