Southern Desserts Strawberry Rhubarb Pie
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This recipe is the sour but sweet love story between strawberry and rhubarb – for strawberry rhubarb pie.
Southern desserts strawberry rhubarb pie
With the arrival of spring, it’s time to make this delicious Southern treat – strawberry rhubarb pie!
Strawberry rhubarb pie contains two of the most popular springtime fruits: strawberries and rhubarb.
Rhubarb is likely to be new to you. So before we dive right into how to make this delicious pie, let’s learn a bit about rhubarb.
What is rhubarb?
Rhubarb is an edible plant with large, thick leaves and stems that are often used in pies.
The pink color of the flesh comes from a natural dye called anthocyanin, which makes this fruit great for all sorts of desserts – like strawberry rhubarb pie!
Now onto the question you’ve been dying to ask: Is rhubarb a vegetable or fruit?
Is rhubarb a vegetable or fruit?
Rhubarb is a vegetable that grows in the ground. It’s a root.
Rhubarb can be eaten raw or cooked.
Rhubarb is often used as a fruit in dessert recipes and has many health benefits, such as reducing cancer and heart disease.
Do you need to cook rhubarb before baking?
Contrary to what many people may think, you do not have to cook rhubarb before baking!
What’s the best fruit to pair with rhubarb?
Strawberries!
Rhubarb is a tart and tangy vegetable that pairs well with strawberries. These stalk-like red beauties are a great source of antioxidants and Vitamin C, which are only available for a few short months out of the year, but they’re worth waiting for.
As strawberries are in season now, it’s the perfect time to enjoy strawberry rhubarb pie for a guilt-free treat!
Easy Southern desserts strawberry rhubarb pie recipe
Let’s pair rhubarb with strawberry to prepare delicious strawberry rhubarb pie!
The combination of tart rhubarb, tangy strawberry, and buttery crust turns into an addictive flavor that will have your mouth watering for more!
It’s delicious, easy to make, and will have people begging you to make this recipe again and again!
With simple ingredients from your pantry, you can create this sweet dessert in no time at all.
Whether you’re going to a party and need something sweet or want to indulge in your favorite dessert, strawberry rhubarb pie is a perfect choice!
A truly irresistible summer treat!
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Ingredients for old fashioned strawberry rhubarb pie
Pie crust
- 1 two-pie crust kit
- granulated sugar to sprinkle on top of crust
Pie filling
- 3 large rhubarb stalks cut into 1″ pieces
- 1 cup of fresh strawberries cut into large pieces
- 3 tablespoons of your favorite strawberry preserve or jam ( I used Bonne Maman Intense Strawberry Fruit Spread)
- 1 teaspoon of finely grated fresh lemon zest
- 1 cup of granulated sugar
- 6 tablespoons of corn starch
Egg wash
- 1 egg
- 2 tablespoons of milk
Instructions for the best Southern desserts strawberry rhubarb pie
Preparing the crust
- Make the pie crust dough according to the package instruction or your pie crust recipe.
- Transfer the pie crust dough to a 9″ pie plate, pie pan or pie dish. There should be at least a 1-inch overhang of dough.
- Set aside the second piece of rolled-out dough, which will be the top crust.
Strawberry rhubarb pie filling
- In a large bowl, combine the rhubarb pieces, sugar and lemon zest.
- Toss to combine.
- Sprinkle the corn starch over the filling and toss again.
- Allow the fruit to soak in the corn starch sugar mixture and set aside for ½ an hour at room temperature.
Southern desserts strawberry rhubarb pie assembly
- While the fruit is set aside, preheat the oven to 350 degrees.
- Line a baking pan with parchment paper.
- Using a small spatula or the back of a spoon, spread the strawberry preserve or strawberry jam evenly onto the bottom crust dough.
- After ½ an hour, pour the strawberry rhubarb filling into the pie pan.
- Mix the egg yolk and milk in a small bowl to create the egg wash.
- Brush the edges of the crust with the egg wash.
- Then place the top pie crust over the strawberry rhubarb filling.
- Connect the edges of the top and bottom crust by pressing around the edge of the pan.
- Trim the extra crust from around the edges of the pressed dough.
- Use your fingers or a fork to crimp the crust.
- Set the pie onto the parchment-lined baking sheet.
- Use a paring knife to cut an “X” in the center of the pie.
- Peel back the four pieces of the X-cut to form an opening in the center for a steam vent.
- Brush the entire surface of the pie with the egg wash.
- Sprinkle the pie crust liberally with sugar.
- In the Instant Pot Omni Plus oven, bake the pie at 350 degrees F for 20-25 minutes or until you can see the strawberry rhubarb filling bubbling vigorously in the middle of the pie opening and the pie crust is golden brown. * Using a conventional oven, bake the pie on the bottom rack at 350 degrees F for about 25-30 minutes.
- The filling is ready when you can see it bubbling vigorously in the middle opening of the crust.
- Let the pie cool for at least 2 hours to allow the filling to set before slicing.
- Serve and enjoy!
Pro tips:
- I find rhubarb stalks easiest to cut with kitchen shears.
- You can use a rolling pin and roll out the excess dough trimmed from the edges of the pie crust to create decorative pie crust shapes. For example, I added stars I cut out with cookie cutters!
- Add a little flour for ease in rolling.
- Don’t forget to egg-wash your decorative additions!
- Make sure you bake the pie until you can see the strawberry rhubarb fruit rapidly boiling in the center opening of the pie. When the filling is boiling, the cornstarch is fully activated to thicken the juices.
- Strawberry rhubarb pie is best served the day it’s baked but can be stored at room temperature for several days.
How can strawberry rhubarb pie be served?
You can serve strawberry rhubarb pie with caramel sauce, ice cream, or whipped topping – the possibilities are endless!
Here are a few favorites:
- Creamy ice cream is lovely on top of the tart and sweet pie filling, or it can be swirled within for extra flavor.
- Alternately, whipped cream may also work well to compliment the dessert’s sweetness without being too overpowering.
- Cinnamon applesauce sweetened with honey adds just enough flavor complexity to overwhelm strawberry rhubarb pie’s naturally tart notes while still retaining an overall delicate taste profile which means you can enjoy them both simultaneously.
- Lemon curd is another excellent addition to this dessert because it cuts through its sweetness and provides a refreshing contrast that’s not too rich or heavy – perfect for those who want something slightly different than what you might generally serve with strawberry rhubarb pie!
- Fresh berries on top are always an easy way to dress up any dish. Still, they’re also really nice when paired with strawberry rhubarb pie in particular because they provide some additional texture and flavor.
- You could also add a crumble topping over the ice cream or whipped topping.
Can you eat raw rhubarb?
Yes, you can! However, avoid eating the leaves as Rhubarb leaves contain oxalic acid, which can cause kidney stones and other health problems if consumed raw.
Can you freeze strawberry rhubarb pie?
The answer is yes – this pie can be frozen after baking!
1. Be sure your pie is cooled before putting it in a container or wrapping it up for freezing.
2. Use freezer-safe containers or wrap the pie well with plastic wrap to prevent freezer burn and other food spoilage issues from occurring.
3. If you’re using a glass dish, cover the top of the pie with tin foil before storing it in the freezer so that condensation does not form on its surface over time and ruin your dessert once thawed out again.
Defrost the pie in the refrigerator overnight, and let it come to room temperature before serving.
How long does strawberry rhubarb pie last in the fridge?
Strawberry rhubarb pie can be stored for 2-3 days before it starts to go bad.
Wondering if strawberry rhubarb pie can be made with frozen strawberries and rhubarb?
Whether you are a fan of the tart and tangy taste or want to experience something new, strawberry rhubarb pie is worth trying.
The only problem is, what if fresh strawberries and fresh rhubarb are out of season. Can you make strawberry rhubarb pie with frozen strawberries and rhubarb? The answer is yes!
Should you thaw frozen rhubarb before making pie?
Frozen rhubarb should be thawed before baking to ensure all flavors are released; otherwise, it will turn out mushy.
Lattice design or traditional top pie crust
What is your preference for the top of strawberry rhubarb pie?
Do you like the classic lattice design, or does a traditional, circular crust feel more satisfying?
A traditional pie crust can be used, but the lattice design gives it an extra punch and makes for a more attractive dish.
Lattice design also provides automatic venting for the fruit pie filling to naturally bubble and boil when baking.
How do you prepare rhubarb for pie?
Wondering how to prepare rhubarb for pie? It’s easy peasy to do! Follow the below tips to prepare rhubarb for pie:
- Remove any dirt or leaves from the rhubarb by running your fingers up and down each stalk.
- Next, cut off both ends of the stem with a sharp knife- this is where most of the bitterness lies in rhubarb!
- Trim the stems and cut into 1-inch lengths
- Slice lengthwise if necessary (usually only needed with larger pieces of rhubarb).
Pro tip: I use kitchen shears to easily cut rhubarb.
Why is your strawberry rhubarb pie runny?
Rhubarb tends to be very watery, which can cause the filling to become runny and difficult to cut through.
One of the ingredients you can add to strawberry rhubarb pie is tapioca, which gives the filling its thick and gooey consistency. But what about corn starch?
Can you use corn starch instead of tapioca?
The answer is yes, but it will have a slightly different texture than the tapioca version.
Corn starch has less of a tendency to thicken up quite as much, so your filling might be a bit runny and not easy to cut through.
You’ll likely need about ¼ cup more corn starch than you would use for tapioca to get comparable thickness. This recipe calls for 6 tablespoons of corn starch to meet a similar tapioca thickness.
So how do you thicken rhubarb pie filling?
Overall, there are two ways to thicken rhubarb pie fillings without having to worry about the perfect consistency.
Simply add corn starch or instant tapioca into your mixture, which will thicken it up nicely!
Few things in life are as satisfying as the first bite of a fresh, warm strawberry rhubarb pie!
This sweet dessert is one of those dishes that’s perfect for any time of year – not too heavy when it’s cold outside and refreshingly light on a hot summer day.
What’s your favorite pie?
If you like an excellent flaky pie crust and gooey filling, we hope this recipe will be in heavy rotation for you.
It’s perfect for springtime because of all the fresh berries available at that time of year.
You can also enjoy strawberry rhubarb pie as an after-dinner treat or make this pastry to share with friends over coffee on Sunday mornings.
Either way, strawberry rhubarb pies are a Southern dessert sure to please everyone who takes a bite into these little beauties!
What do you think about this Southern desserts recipe?
If you like this recipe, then you’ll love this best Southern desserts recipe roundup HERE and this Southern chicken pot pie recipe HERE!
Leave a 5-star rating and a comment below, and share your finished dessert pictures HERE in the Facebook group!
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Ingredients
Pie Crust
- 14 oz pie crust two-crust kit
- 1/2 tsp sugar granulated, to sprinkle on top of pie crust
Pie filling
- 3 rhubarb stalks cut into 1″ pieces
- 1 cup strawberries cut into large pieces
- 3 tablespoons strawberry preserve
- 1 teaspoon lemon zest
- 1 cup sugar granulated
- 6 tablespoons corn starch
Egg Wash
- 1 egg
- 2 tablespoons milk
Instructions
Preparing the pie crust
- Make the pie crust dough according to the package instruction or your pie crust recipe.
- Transfer the pie crust dough to a 9″ pie plate, pie pan or pie dish. There should be at least a 1-inch overhang of dough.
- Set aside the second piece of rolled-out dough, which will be the top crust.
Strawberry rhubarb pie filling
- In a large bowl, combine the rhubarb pieces, sugar and lemon zest.
- Toss to combine.
- Sprinkle the corn starch over the filling and toss again.
- Allow the fruit to soak in the corn starch sugar mixture and set aside for ½ an hour at room temperature.
Pie assembly
- While the fruit is set aside, preheat the oven to 350 degrees.
- Line a baking pan with parchment paper.
- Using a small spatula or the back of a spoon, spread the strawberry preserve or strawberry jam evenly onto the bottom crust dough.
- After ½ an hour, pour the strawberry rhubarb filling into the pie pan.
- Mix the egg yolk and milk in a small bowl to create the egg wash.
- Brush the edges of the crust with the egg wash.
- Then place the top pie crust over the strawberry rhubarb filling.
- Connect the edges of the top and bottom crust by pressing around the edge of the pan.
- Trim the extra crust from around the edges of the pressed dough.
- Use your fingers or a fork to crimp the crust.
- Set the pie onto the parchment-lined baking sheet.
- Use a paring knife to cut an “X” in the center of the pie.
- Peel back the four pieces of the X-cut to form an opening in the center for a steam vent.
- Brush the entire surface of the pie with the egg wash.
- Sprinkle the pie crust liberally with sugar.
- In the Instant Pot Omni Plus oven, bake the pie at 350 degrees F for 20-25 minutes or until you can see the strawberry rhubarb filling bubbling vigorously in the middle of the pie opening and the pie crust is golden brown. * Using a conventional oven, bake the pie on the bottom rack at 350 degrees F for about 25-30 minutes.
- The filling is ready when you can see it bubbling vigorously in the middle opening of the crust.
- Let the pie cool for at least 2 hours to allow the filling to set before slicing.
- Serve and enjoy!
Video
Notes
-I find rhubarb stalks easiest to cut with kitchen shears.
-You can roll out the extra dough trimmed from the edges of the pie crust to create decorative pie crust shapes. For example, I added stars I cut out with cookie cutters!
*Don’t forget to egg-wash your decorative additions!
-Make sure you bake the pie until you can see the strawberry rhubarb fruit rapidly boiling in the center opening of the pie. When the filling is boiling, the cornstarch is fully activated to thicken the juices.
-Strawberry rhubarb pie is best served the day it’s baked but can be stored at room temperature for several days.