Oh, hey kids! It’s time to revisit this blog’s most common theme: let us continue the discussion of foods that confused, puzzled, and / or terrified Allison as a child! This week’s food is rhubarb. In my youth, I was both curious as to why and utterly disgusted by the fact that people would put a funky looking vegetable stalk into a fruit pie. I even recall my childhood friend, Amanda, having some growing on the property of their dairy farm. Though the term SMH certainly did not exist circa 1992, I literally shook my head at the notion that adding something such as rhubarb to a pie would make it delicious.
And here I am today, studiously examining stalks of rhubarb at my local farmers’ market and making pies.
I do love the slightly tart bite of rhubarb; I regularly nibble on a few nubs of it in the pie making process. On its own, its absolutely a polarizing flavor, though it is one I truly enjoy. I like tart. I like sour. In 8th grade, I could totally eat a few WarHeads without making a face.
Thanks to some of my favorite food blogs and Pinterest accounts, I’ve been falling in love with rhubarb lattices! My inspiration for putting one on one of my pies grew from Baking a Moment’s Rhubarb Tart. Because I made two pies while recipe testing, I didn’t end up having enough rhubarb to make a full and beautiful lattice such as hers, but I definitely have more chances to give this a shot.
Even though I would have loved a few more strips, it’s definitely a nice visual touch. Plus, less dough equals fewer carbs, right? Isn’t that how it all works?
Strawberry Rhubarb Pie
– 1 pie crust or shell, pre-made or homemade
– 1 & 1/2 cups rhubarb, chopped into bite-sized pieces
– 1 & 1/2 cups strawberries, diced
– 1/2 – 2/3 cup sugar, to taste
– 2 tablespoons flour or 1 tablespoon cornstarch
– 1 tablespoon apple cider vinegar
– Dash of cinnamon
Before We Get Started…
– If you are interested in attempting a rhubarb lattice, please reference the directions from Baking a Moment.
– Be sure to have a baking sheet handy to bake the pie on top of; the baking process can release a lot of moisture from the strawberries and rhubarb, and it may or may not spill over the crust.
1.) Preheat oven to 375°F. If you have a pre-made pie crust, set aside. If you are creating a homemade pie crust, prepare crust according to your directions.
2.) Mix rhubarb, strawberries, sugar, flour or cornstarch, vinegar, and cinnamon in a large bowl until thoroughly combined.
3.) Pour fruit mixture into pie crust; bake for 40 – 45 minutes or until edges of pie are golden brown. Remove from oven and cool on rack.