Strawberry Rhubarb Pie Spring Dessert

This classic strawberry rhubarb pie balances the sweet lusciousness of strawberries with the bright tartness of rhubarb for a truly memorable dessert. The gorgeous ruby-red filling bubbles beneath a golden crust, creating a slice of springtime heaven that's perfect for celebrating seasonal produce.

I discovered this recipe years ago when my neighbor shared rhubarb from her garden. It quickly became our traditional Easter dessert, and now my family considers spring officially arrived when this pie appears on our table.

Ingredients

• White sugar: Tames the tartness of rhubarb while enhancing the sweetness of strawberries
• All purpose flour: Thickens the juices preventing a soggy bottom crust
• Fresh rhubarb stalks: Provide that signature tang; look for firm, bright stalks without blemishes
• Fresh strawberries: Add sweetness and beautiful color; select berries that are fully red without white shoulders
• Double pie crust: Either homemade or store bought for convenience
• Butter: Adds richness and helps prevent overflow
• Egg yolk: Creates that beautiful golden shine on the top crust
• Extra sugar for sprinkling: Adds a delightful crunch to the finished pie

Step-by-Step Instructions

Prepare the Filling:

Combine sugar and flour in a large bowl until fully integrated. This dry mixture will coat the fruit evenly and help thicken the juices during baking. Add your sliced rhubarb and quartered strawberries, tossing gently until each piece is coated with the sugar mixture. Allow this to rest for a full 30 minutes which draws out juices and lets the sugar begin dissolving.

Assemble the Pie:

Pour the fruit filling into your bottom crust, making sure to scrape all the good juices from the bowl. Dot small pieces of butter across the top of the filling which creates pockets of richness throughout the pie. Place the top crust over the filling and seal the edges by crimping with wet fingers or a fork to prevent juice escape during baking.

Create a Beautiful Finish:

Brush the entire top crust with egg yolk using a pastry brush for even coverage. This creates that magazine worthy golden brown finish. Sprinkle generously with sugar for a sparkly, crunchy top. Cut several slits in the top crust which allows steam to escape and prevents the top from bursting during baking.

Bake to Perfection:

Place the pie in a preheated 400°F oven on the middle rack. Bake for 35 to 40 minutes until the crust is deeply golden and filling bubbles visibly through the slits. The bubbling is crucial as it indicates the filling has reached the temperature needed for the flour to properly thicken.

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The first time I served this pie at a neighborhood potluck, three people asked for the recipe before the evening ended. The secret truly is in allowing the fruit to macerate with sugar before baking, which intensifies the flavors in a way that rushed recipes simply cannot achieve.

Perfect Pairing Ideas

This strawberry rhubarb pie deserves the perfect accompaniment. Serve it slightly warm with a scoop of vanilla bean ice cream that slowly melts into the filling. For something less expected, try it with a small dollop of mascarpone cheese or lightly sweetened whipped cream infused with a hint of ginger. The creamy elements balance the tartness beautifully.

Storage and Make-Ahead Tips

This pie maintains its quality at room temperature for two days when covered with a tea towel which allows just enough air circulation to keep the crust from becoming soggy. For longer storage, refrigerate for up to five days. The pie can also be frozen either before or after baking. For prebaked pies, cool completely before wrapping tightly in plastic and foil. When ready to enjoy, thaw overnight in the refrigerator and warm in a 300°F oven for about 15 minutes.

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Seasonal Variations

Strawberry and rhubarb reach their peak at slightly different times depending on your climate. If rhubarb is abundant but strawberries aren't quite ready, you can substitute a portion of the strawberries with thinly sliced apples. Conversely, when strawberry season extends beyond rhubarb availability, frozen rhubarb works beautifully. Simply thaw and drain it first, then increase the flour by one tablespoon to account for extra moisture.

Frequently Asked Questions

→ What makes strawberry and rhubarb a good pairing?

The tangy tartness of rhubarb balances perfectly with the natural sweetness of strawberries, creating a dynamic and flavorful combination that shines in desserts like pies.

→ Can I use frozen strawberries and rhubarb?

Yes, you can use frozen fruit if fresh isn't available. Just thaw and drain the fruit before mixing it with the sugar and flour for your filling.

→ How do I prevent the pie filling from bubbling over?

Dotting the filling with butter and ensuring the edges of the crust are sealed properly can help prevent bubbling over. Placing the pie on a lined baking sheet can catch any potential overflows.

→ How long does the pie need to cool before serving?

Allow the pie to cool on a wire rack for at least an hour. This helps the filling set properly, making it easier to cut clean slices.

→ Can I freeze strawberry rhubarb pie?

Yes, you can freeze the pie either baked or unbaked. Wrap it tightly in foil and store in a freezer bag for up to two months. If baking from frozen, add extra time to the bake.