Winning Rhubarb-Strawberry Pie
“While being raised on a farm I often ate rhubarb, so it’s natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair.” —Marianne Carlson, Jefferson, Iowa
|Servings||Prep Time||Cook Time|
|8servings||50minutes + chilling||65minutes + cooling|
|8servings||50minutes + chilling|
|65minutes + cooling|
Rhubarb-Strawberry Pie Tips
Do you thaw frozen rhubarb before making pie?
Yes, you should thaw frozen rhubarb if using it in your pie. Frozen fruits release extra moisture that can create a soggy bottom.
Can I use frozen strawberries?
You can use frozen strawberries, but be sure to thaw them before using to decrease excess moisture.
Why is my strawberry rhubarb pie runny?
Your pie may be runny if there’s too much liquid. There should be some liquid, but too much may mean your fruit wasn’t defrosted enough, or there wasn’t enough tapioca added.
How do you keep a bottom pie crust from getting soggy?
There are several tricks you can try to prevent soggy crusts: 1.) Choose a glass pie plate or metal pie plate with a dull finish. 2.) For double-crust fruit pies, cut slits in the top crust to allow steam to get out. 3.) Bake your pie in the lower third of the oven to allow the bottom crust to become crisp. Learn more about preventing soggy pie crusts. Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
1 piece (calculated without coarse sugar): 531 calories, 25g fat (11g saturated fat), 53mg cholesterol, 269mg sodium, 73g carbohydrate (35g sugars, 3g fibre), 5g protein.