RHUBARB AND STRAWBERRY SAUCE RECIPES

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RHUBARB AND STRAWBERRY PIE RECIPE | ALLRECIPES



Rhubarb and Strawberry Pie Recipe | Allrecipes image

A delicious tart and sweet combination. Nothing tastes better with vanilla ice cream. Fresh or frozen rhubarb may be used.

Provided by Terri

Categories     Desserts    Pies    Fruit Pies    Strawberry Pie Recipes

Yield 1 pie

Number Of Ingredients 8

1 cup white sugar
½ cup all-purpose flour
1 pound fresh rhubarb, chopped
2 pints fresh strawberries
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
  • Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
  • Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
  • Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

Nutrition Facts : Calories 437.3 calories, CarbohydrateContent 64.1 g, CholesterolContent 33.2 mg, FatContent 18.8 g, FiberContent 4.7 g, ProteinContent 5 g, SaturatedFatContent 5.8 g, SodiumContent 258.5 mg, SugarContent 33.2 g

STRAWBERRY-RHUBARB PIE RECIPE - BETTYCROCKER.COM



Strawberry-Rhubarb Pie Recipe - BettyCrocker.com image

Our eyes are always on the pies, and this Strawberry-Rhubarb Pie is a showstopper! Never cooked with rhubarb? Don't stress! It's easier than you think, and we'll walk you through every step of the way. In our opinion, this is the best Strawberry-Rhubarb Pie going 'round. Between the bright sweet-tart filling and golden, flaky crust, this is one of those pies you won't be able to stop thinking about! Whip up our Strawberry-Rhubarb Pie recipe for any occasion; just be prepared, with a pie this good leftovers are hard to come by.

Provided by Betty Crocker Kitchens

Total Time 2 hours 30 minutes

Prep Time 35 minutes

Yield 8

Number Of Ingredients 10

2 1/2 cups Gold Medal™ All-Purpose Flour
1 1/4 teaspoons salt
14 tablespoons cold shortening
7 to 9 tablespoons ice-cold water
3/4 cup sugar
1/2 cup Gold Medal™ All-Purpose Flour
1 teaspoon grated orange zest, if desired
2 1/2 cups 1/2-inch pieces rhubarb
2 1/2 cups sliced strawberries
1 tablespoon butter

Steps:

  • Heat oven to 425°F. In medium bowl, mix 2 1/2 cups flour and the salt. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Divide pastry in half, and shape into 2 rounds on lightly floured surface. Wrap flattened rounds in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry flaky. If refrigerated longer, let pastry soften slightly at room temperature before rolling.
  • In large bowl, mix sugar, 1/2 cup flour and the orange zest. Stir in rhubarb and strawberries. Using floured rolling pin, roll one round of pastry on lightly floured surface (or pastry board with floured pastry cloth) into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths, and place in pie plate, or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Add filling mixture. Dot with butter.
  • Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll out second pastry round. Fold into fourths, and place over filling, or roll loosely around rolling pin and place over filling. Unfold or unroll pastry over filling. Cut slits in pastry so steam can escape. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold edge of top crust under bottom crust, forming a stand-up rim of pastry that is even thickness on edge of pie plate, pressing on rim to seal; flute edges.
  • Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake on parchment-covered baking sheet 20 minutes. Reduce oven temperature to 350°F. Remove foil, and continue to bake 35 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Serve warm or cool.

Nutrition Facts : Calories 420 , CarbohydrateContent 54 g, CholesterolContent 0 mg, FatContent 4 , FiberContent 3 g, ProteinContent 4 g, SaturatedFatContent 5 g, ServingSize 1 Slice, SodiumContent 310 mg, SugarContent 22 g, TransFatContent 0 g

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