Want to make the best rhubarb-strawberry pie you've ever had, and don't want to spend all day in the kitchen studying overly-complicated recipes? This rhubarb-strawberry pie is easy and tastes amazing. If you've never had a rhubarb strawberry pie, you really have no idea what you are missing! And it doesn't matter if you're not a chef or have never made a pie before! Following these illustrated directions ANYONE can cook a perfect rhubarb-strawberry pie for any occasion! This recipe has been improved for 2016, so it's even better!
Crumb topping:(Optional the top photo is with the crumb topping, the bottom is without)
Most people seem to prefer with the crumb topping. It gives it a nice crunch on top which balances the soft, sweet filling.
Graham Cracker Pie crust
Just wash them in cold water, no soap. .
This is a good time to get the oven preheating to 425 F
Rhubarb varieties differ - if the type you have has a tough outer skin, peel it off. You can tell if it is tough if it peels off easily as a thin skin.
You'll then need to remove the ends of the rhubarb - the tough part that connects to the plant (as show at left) and then dice the stalks into 1/2 inch pieces.
The strawberries only need to have the hulls removed and if they are very large, cut them in half.
Combine the sugar, corn starch, vanilla extract and grated orange zest / peel in a bowl.
And mix them well!
Add the rhubarb and strawberries to the dry mix and mix them up well.
Never made a graham cracker pie crust either? Fear not, they are really simple. Click here for instructions about making a graham cracker pie crust. It will open in a new window, so just close the new window to return here. .
That's it: take the mixture of rhubarb, strawberries, sugar, corn starch, etc from step 4 and just pour it into the pie.
Side this aside while you make the crumb topping and get the oven heating up. .
- 1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, )
- 1/2 cup flour
- 1/4 cup cold butter or margarine.
Do not melt the butter, just dice it into the sugar and flour as you mix them together. in a small bowl and sprinkle it over the pie. The dough dicer/blender, shown above in the box, is ideal for making a perfect crumb topping. A fork or potato masher is your next best bet.
Sprinkle the crumb topping evenly obver the top of the pie.
Bake the pie at 425 F for 15 minutes, then turn the heat down and bake at 375 F for another 30 minutes. Let it cool to room temp then refrigerate to allow it to firm up! Or eat it warm with vanilla ice cream!
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