Adding fresh rhubarb to my Mom’s strawberry pie recipe is a fun seasonal twist on a classic summer recipe. Rhubarb is slightly bitter, so it makes this pie less sweet. My husband, who doesn’t love sweet things, thinks that this version of the pie is even better than the original.
Summer has arrived and this pie is the perfect thing to bring to a summer party. Often I will bake two of these pies to bring to parties, and they are always a hit. The filling is a mix of fresh sliced strawberries, and a gelatinous strawberry filling with cooked rhubarb. This chilled pie is one of my favorite summer treats. Both strawberries and rhubarb are in season – so now is the time to try this recipe.
Prep time: 30 minutes
Total time: 1 1/2 hours
You will need:
1 quart hulled fresh Strawberries
1 cup Fresh Rhubarb (sliced into 1 inch pieces)
1 cup Sugar
1 tbsp Lemon Juice
3 tbsps Corn Starch
1/4 tsp Salt
1 1/2 cups Water
9 or 10 inch cooked pie crust – I buy the Pillsbury frozen pie crusts – no assembly required
Option Whipped Cream Topping
Small carton of Heavy Whipping Cream
1 tsp Vanilla
1 tsp Sugar
Bake the pie crust following the instructions provided.
Set aside the 8 ripest berries. Slice the rest of the strawberries. Place them in the bottom of the pie crust.
In a heavy bottomed saucepan, crush the 8 ripest berries – a potato masher works really well for this. Add the sugar, corn starch, salt, lemon juice, and water. Cook over medium heat, stirring constantly, until the mixture boils. Then add the rhubarb, and let the pie filling simmer for 5 minutes. Stir frequently. The rhubarb should soften after 5 minutes. Then set the pie fillings aside and allow to cool for 10 minutes. The pour the mixture into the pie crust – on top of the sliced strawberries. Chill for at least one hour.
Top with whipped cream. Combine 1 cup heavy whipping cream and 1 tsp vanilla and 1 tsp sugar. Use electric mixer to whip into soft peaks.