Strawberry Rhubarb Pie – a delicious recipe with rhubarb, strawberry halves, sugar, tapioca, unsalted butter, Pastry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425 degrees.
2
If rhubarb is thick, peel it.
3
Combine rhubarb and strawberries in a bowl.
4
Mix sugar and tapioca together and fold gently into the strawberries and rhubarb.
5
Allow to mascerate for 15 minutes.
6
Roll out two-thirds of pastry and line a nine-inch pie pan.
7
Spoon fruit into pastry shell and dot with butter.
8
Roll out remaining pastry, cut into strips three-quarters of an inch wide and weave a lattice to cover the pie.
9
You can simply lay the strips on top in criss-cross fashion if weaving is not one of your skills.
10
Pinch the edge to secure the lattice.
11
Bake in preheated oven for 15 minutes.
12
Lower heat to 350 degrees and bake 40 minutes longer, until pastry has browned and filling begins to bubble.
326
kcal
Calories
9
g
Fat
65
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups rhubarb in one-inch pieces, about one pound, 3 cups strawberry halves, 1 cup sugar, 3 tablespoons ''minute'' tapioca, and more.
Yes, Strawberry Rhubarb Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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