So, you've got a craving for something sweet and tangy? Strawberry rhubarb pies are the perfect treat to satisfy that! With different recipes to investigate, you can whip up a classic pie, try a crumble, or even go vegan. Each option brings its own twist to the table, and trust me, you won't want to miss out on the ginger-infused variety. Ready to find out how to make these delicious pies? Let's get started!
Classic Strawberry Rhubarb Pie
Classic Strawberry Rhubarb Pie is a delightful dessert that perfectly balances the sweetness of strawberries with the tartness of rhubarb. This pie is a summertime favorite, showcasing the vibrant flavors of fresh fruits.
Whether you're baking for a family gathering or just treating yourself, this classic recipe is sure to please. With its flaky crust and luscious filling, it's a beautiful way to celebrate the season's bounty.
Ingredients:
- 1 pie crust (store-bought or homemade)
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
- 1 egg, beaten (for egg wash)
Instructions:
Preheat your oven to 425°F (220°C). Roll out the pie crust and fit it into a 9-inch pie pan.
In a large mixing bowl, combine the sliced strawberries and chopped rhubarb. Add the sugar, flour, lemon juice, vanilla extract, cinnamon, and salt, and mix until well combined.
Pour the fruit mixture into the prepared pie crust and dot with small pieces of butter. Cover with a second pie crust, crimping the edges to seal, and cut several slits in the top to allow steam to escape.
Brush the top crust with the beaten egg. Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the filling is bubbly and the crust is golden brown.
Allow the pie to cool before serving.
Extra Tips:
For best results, use fresh, seasonal strawberries and rhubarb, as they'll have the best flavor.
If you prefer a thicker filling, increase the flour slightly or add a tablespoon of cornstarch.
Be mindful of the baking time; if the crust starts to brown too quickly, cover the edges with aluminum foil to prevent burning.
Serve your pie warm or at room temperature, and consider adding a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!
Strawberry Rhubarb Crumble Pie
Strawberry rhubarb crumble pie combines the sweet and tart flavors of strawberries and rhubarb with a delightful crumbly topping that adds texture and richness. This dessert is perfect for showcasing fresh summer produce and is sure to impress family and friends alike.
With a buttery crust, a juicy filling, and a crispy crumble topping, this pie is a delicious way to celebrate the season.
Ingredients:
- 1 pie crust (store-bought or homemade)
- 2 cups fresh strawberries, hulled and halved
- 2 cups rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour (for crumble topping)
- 1/2 cup cold butter, cubed
To prepare the strawberry rhubarb crumble pie, preheat your oven to 375°F (190°C). Roll out your pie crust and fit it into a 9-inch pie pan, trimming any excess.
In a large bowl, combine the strawberries, rhubarb, granulated sugar, flour, lemon juice, vanilla extract, cinnamon, and salt. Mix well and pour the fruit mixture into the prepared crust.
In another bowl, mix together the oats, brown sugar, and flour for the crumble topping. Add the cold butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the fruit filling. Bake for 45-50 minutes, or until the filling is bubbly and the topping is golden brown. Allow to cool before serving.
When making strawberry rhubarb crumble pie, be sure to taste the filling before baking, as the tartness of the rhubarb can vary. You may want to adjust the amount of sugar based on your preference for sweetness.
If the pie crust edges start to brown too quickly, cover them with aluminum foil to prevent burning. For an extra touch, serve your pie with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast to the warm, fruity filling.
Enjoy your homemade pie!
Vegan Strawberry Rhubarb Pie
Indulging in a Vegan Strawberry Rhubarb Pie offers a delightful twist on a classic dessert, showcasing the tangy-sweet combination of fresh strawberries and rhubarb encased in a flaky, plant-based crust. This pie is perfect for any occasion, whether it's a summer picnic, a family gathering, or simply a treat for yourself.
The vibrant colors and flavors make it not only a delicious dessert but also a visually appealing one, ensuring it will be a hit with everyone, vegan or not!
Ingredients:
- 2 cups fresh strawberries, hulled and quartered
- 2 cups rhubarb, chopped into small pieces
- 1 cup granulated sugar (or coconut sugar)
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 vegan pie crust (store-bought or homemade)
- 2 tablespoons non-dairy butter or coconut oil (optional for richness)
- Non-dairy milk, for brushing the crust
Instructions:
Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Stir until the fruit is well coated, and let it sit for about 10-15 minutes to release its juices.
Roll out your vegan pie crust and place it in a 9-inch pie dish. Pour the fruit mixture into the crust, and dot with non-dairy butter or coconut oil if desired. Cover with another layer of pie crust, crimp the edges to seal, and cut a few slits on top for steam to escape. Brush the crust with non-dairy milk to create a golden finish.
Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and continue baking for another 30-35 minutes, or until the filling is bubbly and the crust is golden brown. Allow the pie to cool before slicing.
Extra Tips:
For the best flavor, use fresh, in-season strawberries and rhubarb, as they'll provide the sweetest and most vibrant taste. If you prefer a thicker filling, you can increase the amount of cornstarch.
Additionally, if you want a more complex flavor, consider adding a pinch of nutmeg or ginger to the filling. Allowing the pie to cool completely before serving will help the filling set properly, ensuring each slice holds its shape.
Serve warm or at room temperature, and consider pairing it with a scoop of vegan ice cream for an extra indulgent treat!
Strawberry Rhubarb Galette
Strawberry rhubarb galette is a delightful and rustic dessert that beautifully marries the sweet, juicy flavor of strawberries with the tartness of rhubarb. This free-form pie is perfect for showcasing fresh seasonal ingredients and is surprisingly easy to make. The flaky pastry crust encases the vibrant filling, making each bite a harmonious blend of textures and tastes. Serve it warm with a scoop of vanilla ice cream for an extra special treat!
Ingredients:
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- 4-5 tablespoons ice water
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped into ½-inch pieces
- ¾ cup granulated sugar (for filling)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 egg (for egg wash)
- Coarse sugar (for sprinkling)
Instructions:
To make the galette, start by preparing the pastry dough. In a large bowl, combine the flour, sugar, and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Meanwhile, in another bowl, combine the strawberries, rhubarb, sugar, cornstarch, vanilla, and lemon zest, and let it sit to macerate. Preheat the oven to 375°F (190°C).
Roll out the chilled dough on a floured surface into a 12-inch circle. Transfer the dough to a parchment-lined baking sheet and spoon the fruit mixture onto the center, leaving a 2-inch border.
Fold the edges of the dough over the filling, pleating as necessary. Brush the crust with the beaten egg and sprinkle with coarse sugar. Bake for 40-45 minutes or until the crust is golden brown and the filling is bubbly.
Allow to cool slightly before serving.
Extra Tips:
For the best results, make certain your butter is very cold when making the dough to guarantee a flaky crust.
If the rhubarb is very tart, you can adjust the sugar in the filling to suit your taste. Feel free to add a pinch of cinnamon or nutmeg for extra warmth in the flavor.
Galettes can be served warm or at room temperature, and leftovers can be stored in the refrigerator for up to three days. Enjoy your homemade strawberry rhubarb galette!
Strawberry Rhubarb Pie With a Twist of Ginger
Strawberry Rhubarb Pie with a Twist of Ginger combines the classic tartness of rhubarb and the sweetness of strawberries with a warm, spicy kick from fresh ginger. This invigorating dessert is perfect for spring and summer gatherings, bringing a delightful balance of flavors that will leave your guests craving more.
Whether you're a seasoned baker or a novice, this pie is easy to make and sure to impress.
Ingredients:
- 2 cups fresh strawberries, hulled and halved
- 2 cups rhubarb, chopped (about 4-5 stalks)
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon fresh ginger, grated
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
- 1 pie crust (store-bought or homemade)
- 1 egg (for egg wash)
- 1 tablespoon sugar (for sprinkling on top)
Instructions:
Preheat your oven to 425°F (220°C).
In a large bowl, combine the strawberries, rhubarb, sugar, flour, grated ginger, vanilla extract, lemon juice, and salt. Toss the mixture gently until the fruit is well coated.
Roll out the pie crust and place it in a 9-inch pie pan, allowing the excess to hang over the edges. Pour the fruit filling into the crust and dot the top with small pieces of butter.
Fold the overhanging crust over the filling, creating a rustic edge. Brush the crust with the beaten egg and sprinkle sugar on top.
Bake for 15 minutes in the preheated oven, then reduce the temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until the filling is bubbly and the crust is golden brown.
Allow the pie to cool before serving.
Extra Tips:
For an extra flavor boost, consider adding a pinch of nutmeg or cinnamon to the filling for a warm, aromatic touch.
If you prefer a thicker filling, you can increase the flour to 1/2 cup.
Make sure to let the pie cool completely before slicing to allow the filling to set properly.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. Enjoy your delicious and unique twist on a classic strawberry rhubarb pie!