Friday Pie-Day {Strawberry Rhubarb}

It’s been my experience that most people who have eaten rhubarb, love rhubarb.  If you’re one of those who salivates at the sound, welcome to Friday Pie-Day…you’re going to leave very happy.

This week’s pie is Strawberry Rhubarb Pie with Crumb Topping.  In case you’re new to the world of rhubarb, please allow me to share with you some things I learned this week about this interesting plant.

Rhubarb is technically a vegetable, but it’s used mostly in the same setting as fruits {i.e., pies, cobblers, crumbles}.  It comes in stalks, much like celery, and is pink and green…so pretty.  It is extremely tart when raw, so it needs a lot of sugar to make it palatable.

Strawberry and rhubarb are like peas and carrots, so to speak.  They just work beautifully together.  Fresh rhubarb is sold in stalks, can be stored in the refrigerator, and is a cinch to prepare.  All you do is slice it.

In case you can’t find fresh rhubarb {or if it’s not in season}, you can use frozen rhubarb to make this pie.

These are the ingredients for Strawberry Rhubarb Pie.  As always, you can use brand-name refrigerated pie crust dough, but you will be enhancing it this week with some rolled oats.  Let’s get started…

Remember these little gems?  These are pie weights, and we talked about them when we made Coffee Molasses Shoofly Pie.  You are going to need them this week, or a package of dried beans will work as well.

Once you have rolled out the dough, placed it in the pie plate, and refrigerated it for 20 minutes, line the pie dough with foil and fill it with pie weights or dried beans.  Bake at 350 for 15 minutes.

Remove the foil and pie weights.

Brush the bottom and sides of the pie dough with egg wash, and sprinkle with rolled oats.  Return to the oven and bake for 20 minutes.  Allow the crust to cool while you prepare the topping and filling.

For the topping…

Combine oats, flour, brown sugar and cinnamon in a food processor.  The topping ingredients call for 2/3 cup plus two tablespoons of oats.  Make sure you set the two tablespoons aside and only put 2/3 cup in the processor.

Process until finely ground.

Add the butter.

Process until crumbly.

Place the topping in a bowl…

…grab the two tablespoons of oats you set aside…

…and add them to the mix.

Combine and refrigerate while you prepare the filling.

To prepare the rhubarb for the filling, all you need to do is slice it diagonally into half-inch chunks.  Around this time one of my little helpers showed up, very curious about rhubarb.  ”Can I taste it, Mommy?”

This is Norah’s reaction to raw rhubarb.  I told you it was tart.

In a medium saucepan, combine the strawberries, rhubarb, sugar, cornstarch, and cinnamon.

Stir it all together and let it sit for thirty minutes.  This is the mixture right after I combined everything.

This is the mixture thirty minutes later.  Can you see all the juices that have accumulated?

Bring the mixture to a boil over medium-high heat, and simmer for three minutes, stirring constantly.  It will thicken up considerably.

Take the cooled pie crust…

…and add the filling.

After smelling the sweet filling, Norah was beginning to think rhubarb might not be as bad as she first thought.

Cover the filling with the oatmeal topping and bake at 375 for 30 minutes.

Strawberry Rhubarb Bliss.

The juices bubble up around the crust and topping and make you want to dive right in.  But don’t.  Let the pie cool at least until it’s warm.  It’s even better if you let it cool all the way to room temperature, but I understand if that’s too much to expect.  I can’t blame you.

The filling of this pie is jewel-colored and delicious.  It has “mad flavor”, “wicked tartness”, and “super strawberry sweetness” according to Strawberry Rhubarb Pie expert, Timm Sasser.  In all seriousness, if anyone has an appreciation for this pie, it’s my husband.  He adores it, orders it any chance he gets, and really did give this version two enthusiastic thumbs-up.

I also served this pie at Marmalade last week…

Vicky said it was like a cobbler and a pie all in one.  Kelly and Nicky enjoyed bites of pie while they caught up on each other’s lives…

…and Jennifer thought it was scrumptious.

For the record, I tried out this pie a second time using the frozen rhubarb and served it at Timm’s birthday celebration.  I could not tell the difference between the two.  So, good news…now we can enjoy Strawberry Rhubarb Pie year round!

Click below for printable copies of the recipes…Enjoy!

{Strawberry Rhubarb Pie}

{Perfect Pie Crust}

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2 Responses to Friday Pie-Day {Strawberry Rhubarb}

  1. Nikki Anderson says:

    i loved that pie….and that special night!

  2. Nuria Gómez says:

    Oh, boy! I´m not a real fan of cooking but, you´ve inspired me enough to try! GORGEOUS!

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