Prep: 35 min Bake Time: 55 min Cool: 2 hours *8 servings
Rhubarb is very tart so there is a lot of sugar in this pie. If you are using young rhubarb that is picked early in the season, the lower amount of sugar will probably be enough. Mature rhubarb needs more sugar.
Ingredients:
Pastry for a Two-Crust Pie
2 cup sugar ( I only used 1 1/2 and it was perfect)
4 Tbsp corn starch
1 tsp grated orange peel (optional)
3 cups 1/2 inch pieces rhubarb
3 cups diced strawberries
1 Tbsp butter or stick margarine
Directions:
Heat oven to 425 degrees. Make Pastry.
Bake about 55 minutes or until crust is golden brown and the juice begins to bubble through the slits in crust. Cool on wire rack at least 2 hours.
lovely! where'd u get your cookie cutters/ they're exquisite.
ReplyDeleteThank you Tia. This past Thanksgiving I saw a pumpkin pie that was decorated with these adorable leaves. I was determined to find those stamps. After searching the web for hours I found them at Williams-Sonoma. My husband was kind enough to make a trip with me to their Madison location to pick them up. They were $18 for a set of four. I'm not sure if they still carry them though. The flower cutter I got at Michaels.
ReplyDeletehttp://www.williams-sonoma.com/shop/bakeware/cookie-cutters-pancake-molds/?cm_type=gnav
Oh that last photo just looks delicious!I saw your blog from the foodie bog roll and I love what you have here.
ReplyDeleteIf you won't mind I'd love to guide foodista readers to your site.Just add your choice of Foodista widget at the end of this blog post and it's good to go.Thanks!
This is it, simple and fun to make with all the design laid, it's a sure hit to my kids.
ReplyDeleteVery good presentation as well, keep it up.
Your pie is a work of art. Beautiful.
ReplyDeleteWhat an absolutely stunning pie! A true work of art - Bravo!!!
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ButterYum
I'm looking forward to that pie too, now! Love the presentation and the little pie-holder - so cute!
ReplyDeleteThank you everyone!!! I appreciate your comments :)
ReplyDeleteNothing better than rhubarb and strawberries. Love this recipe.
ReplyDeleteI saw your blog from the foodie bog roll and I love what you have here.If you won't mind I'd love to guide foodista readers to your site.Just add your choice of Foodista widget at the end of this blog post and it's good to go.
ReplyDeleteOMG,the last photo just looks delicious!I saw your blog from the foodie blog roll and I love what you have here. love these recipes.
ReplyDeleteThis is it, simple and fun to make with all the design laid, Very good presentation as well, keep it such kind of good work.
ReplyDeleteI'm looking forward to that pie too, now! Love the presentation and the little pie-holder - so cute! thanx for the recipe.
ReplyDeleteThis is it, simple and fun to make with all the design laid, it's a sure hit to my kids.
ReplyDeleteVery good presentation as well, keep it up.
I made this recipe with Splenda and Xantham Gum to replace the sugar and flour. I also left out the Rhubarb and replaced it with Blueberries. I also added fresh grated nutmeg. It was quite yummie. I plan on trying it with sugar next time.
ReplyDeleteWell, I'm looking forward to that pie too, now! Love the presentation and the little pie-holder - so cute! thanx for posting.
ReplyDeleteI used pre-made crust - and cornstarch and it turned out wonderful. I also put steam slits in it. Took it to a family picnic and received great reviews.
ReplyDeleteWell, Love the presentation and the little pie-holder - so cute! thanx for the post.
ReplyDeleteI really love to bake pies and I like to try this one too. I really learn a lot on you blog. Thank you for sharing your recipes.
ReplyDeleteI just want to say that Love the presentation and the little pie-holder - so cute! thanx for sharing with us.
ReplyDeleteOhh I really love pies..And filled with strawberry? It's perfect! I will surely love it. Thanks
ReplyDeleteWow, Its simple and fun to make with all the design laid, it's a sure hit to my kids.
ReplyDeleteVery good presentation as well, keep it such kind or work.
I made a 9" strawberry rhubarb pie baked at 425°F for 20 minutes and at 350°F for 55 minutes. I had a bit leftover and made a mini pie in a 3" pie plate. How long and what temperatures should I bake it?
ReplyDeleteJillian - I would bake it at 425 degrees for 9 min then at 350 degrees for 20-30 min. or until it's nice and bubbly and the crust is golden brown. I have a hard time going by bake time, it seems as though my oven takes much longer then most recipe times. With small pies you also want to rotate it a couple times during the bake time to insure even browning! I hope that this helps!
ReplyDeleteThank you EVERYONE for all your comments. I LOVE to hear what you think and love all the input!!
Yummy, I also left out the Rhubarb and replaced it with Blueberries, its really delicious, anyway thanx for the wonderful post.
ReplyDeleteI have a hard time going by bake time, it seems as though my oven takes much longer then most recipe times, but thanx for the info.
ReplyDeleteI made this for the 4th of July and everyone kept telling me how good it was and this is how they remember having this pie. I didn't change a thing. Its perfect the way its written. Thank you for this wonderful recipe.
ReplyDeleteI made this pie today and it was amazing!! Very easy and delicious. I used the "Ruth's Grandma's Pie Crust" also from this site for the crust & it turned out awesome. Highly recommended. :)
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