Strawberries are so delicious on their own that it seems counterintuitive to mix them with a vegetable that’s famous for its mouth-puckering sourness. But just like peanut butter and jelly, these two unlike flavors combine to create a dish that’s more than the sum of its parts. The tartness of the rhubarb offsets the sweetness of the strawberries, creating a pie with a perfect balance of flavor and texture. Fresh rhubarb is in season in late spring and early summer, but frozen chopped rhubarb is available year-round and won’t compromise taste. Looking for maximum dessert deliciousness? Serve the pie warm with a scoop of vanilla ice cream, and enjoy a taste of summer in every bite!
Servings: 6
Ingredients
3 c. rhubarb stalks, chopped
3 c. strawberries, quartered
1 c. sugar
¼ c. cornstarch
¼ tsp. salt
1 store-bought package pie dough (2 pre-made crusts)
Whipped cream or vanilla ice cream, to garnish
Preparation
In a large bowl, toss the strawberries and rhubarb with the sugar, salt, and cornstarch. Set to the side.
Line a pie pan with one pie crust.
Preheat the oven to 375° F.
Empty rhubarb and strawberry mixture into the pie pan, evenly distributing the mixture.
Cut pie dough into strips and weave a lattice design on top of the pie. (You can also top with more pie dough in a full sheet with slits.)
Bake the pie until the filling is bubbling and the crust is golden brown, about 1 hour. Cover the edge of the pie with foil if it begins to darken.
Let cool slightly before serving. Top with whipped cream or ice cream if desired.
Enjoy!
