Strawberry Rhubarb Pie

I am home visiting my parents this weekend and while we were grocery shopping I saw some big stalks of red rhubarb. It reminded me that I have been wanting to make something with rhubarb so I mentioned it to my mom. She thought it would be fun to make a strawberry rhubarb pie and so we did.

I grabbed a pint of strawberries to add to the dish and they turned out to be some of the best looking strawberries I’ve ever seen.


I knew rhubarb had a distinct tart flavor to it so I wasn’t how much to use, but the recipe said 2 cups, so I used 2 cups.

Here are a couple quick facts about rhubarb.

  1. Although technically a vegetable, a New York court decided it was a fruit in 1947.
  2. The green leaves that grow on rhubarb are poisonous and therefore you won’t find them attached in stores.


The strawberries and rhubarb are then mixed together with a cup of sugar and a half cup of flour.

The Filling 1

This makes the gooey pie filling which needs to rest for 30 minutes before baking.  The sugar interacts with the acidity in the fruit and the flour is added because both fruits produce a lot of water when baked and it acts as a thickening agent.

The Filling 2

Confession time.  The pie crust was made with gluten free flour which did not have the same consistency that regular flour produces.  It turned out too wet and did not roll or shape well at all.

Pie Filled

This is my attempt at making a cool pattern for the top crust.  Alternating cuts should have made a neat design but due to the consistency of the gluten free dough it didn’t turn out so well.

The Pattern

I had to freeze the top crust to make it easier to work with so that’s why it looks a little awkward here.  I brushed with an egg wash and sprinkled with sugar.

Top Crust

This baked for ~60 minutes on 400F.   It made the kitchen smell amazing and it looked ok as it came out.   The crazy thing is that the crust still wasn’t done.  It looked done but was still very soft and undercooked.   We let it cool for a couple hours and ate it with vanilla ice cream.


The crust was soft and a little mealy which I can only attribute to the gluten free flour.  It was actually better the next day after it had been refrigerated over night.    I’ll need to redeem this attempt and make it again with a gluten-full All Purpose Flour crust.


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