local strawberry rhubarb pie
Is there anything more Spring-like than a strawberry rhubarb pie? Around April & May each Spring I start getting the urge to make one. There’s not much overlap between when the rhubarb is in season and when local strawberries come on, but rhubarb lasts a while and can hold over, unlike the local berries. It’s worth making this with fresh, local, and in-season berries. They’re incomparable to the ones available year round.
This is a great pie recipe – I’ve made it a couple of times and we really enjoyed it both times. It’s a good thing to share with others, so I try to time it when we have company.
local strawberry rhubarb pie
Ingredients
- Single pie crust (you don’t need the top, since it’s a streusel style)
Filling
- 3 cups rhubarb, sliced ¼” thick (5-6 medium stalks)
- 2 cups strawberries, sliced
- 2/3 cup granulated sugar
- 3 TBSP cornstarch
Topping
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup cold butter, cubed
Instructions
Preheat oven to 375F. In a large bowl, combine the filling ingredients and mix. Next, roll out the pie dough and place in a 9” pie pan. Trim and flute the edges. Pour the filling mix into the crust.
Next, in a separate bowl, mix the flour and brown sugar. Add the butter and cut it into the flour mixture with a pastry blender or with your fingers until it resembles coarse meal. Sprinkle the topping over the pie and place in the oven on a rimmed baking sheet. Bake the pie for 75 minutes. You’ll want to check the pie while it’s baking. If the topping gets too dark, tent with foil.
Let the pie cool completely before cutting. Best served with vanilla ice cream!
Notes
Inspired by:
Mel's Kitchen Cafe
Local strawberry and rhubarb farmers