RHUBARB STRAWBERRY PIE RECIPES

Name: Grandma's Strawberry-Rhubarb Pie
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 1 pie
Ingredients: 2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup; 1/2 cup cake flour (recommended: Soft As Silk); 3 teaspoons sifted powdered sugar; 1/2 cup butter-flavored shortening (recommended: Crisco); 1/4 cup salted butter; Pinch salt; 1 egg; 2 teaspoons vinegar; 1/4 cup ice cold water; 2 1/2 cups chopped red rhubarb, fresh; 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces); 1 1/2 cups sugar (1 1/4 cups for high altitude); 2 tablespoons minute tapioca; 1 tablespoon all-purpose flour; 1/2 teaspoon lemon zest; 1/2 teaspoon lemon juice; 1/2 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 3 tablespoons butter, cubed small; 1 egg white beaten with 1 teaspoon water; Large granule sugar

GRANDMA'S STRAWBERRY-RHUBARB PIE RECIPE - FOOD NETWORK

Grandma's Strawberry-Rhubarb Pie Recipe - Food Network image

Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.

Provided by Food Network

Categories dessert

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 5 minutes

Yield 1 pie

Number Of Ingredients 21

Ingredients

2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup cake flour (recommended: Soft As Silk)
3 teaspoons sifted powdered sugar
1/2 cup butter-flavored shortening (recommended: Crisco)
1/4 cup salted butter
Pinch salt
1 egg
2 teaspoons vinegar
1/4 cup ice cold water
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar

Steps:

Crust Preparation:
Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
Preheat oven to 425 degrees F.
Filling Preparation:
Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

RHUBARB STRAWBERRY PIE RECIPE: HOW TO MAKE IT

Rhubarb Strawberry Pie Recipe: How to Make It image

This strawberry rhubarb pie with frozen fruit recipe has become a favorite with us. My husband never liked rhubarb until he tasted this pie...now he asks me to make it often! — Sandy Brown, Lake Worth, Florida

Provided by Taste of Home

Categories Desserts

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 8 servings.

Number Of Ingredients 8

Ingredients

3/4 cup sugar
1/4 cup quick-cooking tapioca
3 cups sliced fresh or frozen rhubarb (1/4-inch pieces)
3 cups sliced fresh or frozen strawberries, thawed
1/3 cup orange juice
4-1/2 teaspoons orange marmalade, optional
1/4 teaspoon grated orange zest
Dough for double-crust pie

Steps:

Preheat oven to 400°. In a large bowl, combine sugar and tapioca. Add fruit; toss to coat. Gently stir in the juice, marmalade if desired, and orange zest. Let stand for 15 minutes. , On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to 9-in. deep-dish pie plate. Trim to 1/2 in beyond rim of plate. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/4-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil., Bake until filling is bubbly and rhubarb is tender, 40-50 minutes. Remove foil. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 470 calories, FatContent 23g fat (14g saturated fat), CholesterolContent 60mg cholesterol, SodiumContent 312mg sodium, CarbohydrateContent 62g carbohydrate (24g sugars, FiberContent 3g fiber), ProteinContent 5g protein.

More about "rhubarb strawberry pie recipes"

STRAWBERRY-RHUBARB PIE RECIPE - BETTYCROCKER.COM

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.
From bettycrocker.com
Reviews 4.5
Total Time 2 hours 30 minutes
Calories 420 per serving

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.

See details

STRAWBERRY RHUBARB CRISP RECIPE | INA GARTEN | FOOD NET…

From foodnetwork.com
Reviews 4.5
Total Time 1 hours 25 minutes
Category dessert

For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

See details

STRAWBERRY RHUBARB CRISP RECIPE | INA GARTEN | FOOD NET…

From foodnetwork.com
Reviews 4.5
Total Time 1 hours 25 minutes
Category dessert

For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

See details

MINI STRAWBERRY-RHUBARB SHORTCAKES RECIPE - PUREWOW

Spring is here, and with that we say, “Bring on the fruit desserts.” First on the list: these mini strawberry-rhubarb shortcakes, which are almost too cute to eat (but we’re going to devour them anyway). These cuties might seem like they involve a lot of moving parts, but...
From purewow.com
Reviews 4.4
Total Time 1 hours 20 minutes
Calories 194 calories per serving

1. Make the Compote: In a medium saucepan, combine the strawberries, rhubarb, sugar and � cup water. Bring to a simmer over low heat. Cook, stirring frequently to prevent scorching, until the fruit is soft but not completely broken down, 25 to 30 minutes. Cool while you make the shortcake biscuits. 2. Make the Shortcake Biscuits: Preheat the oven to 400�F. Line a baking sheet with parchment paper. 3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the butter and using your fingertips, work it into the dry ingredients until it's about the size of peas. 4. Using a silicone spatula, stir in the buttermilk until you have a shaggy dough. (There will be a lot of dry spots; that's OK.) Dump the dough out onto a well-floured surface and pat it into a roughly �-inch thick rectangle. Using a bench scraper, fold one third of the rectangle toward the center. Repeat with the other side (like you're folding a letter or making a C-fold). Pat the dough into a �-inch thick rectangle; repeat this folding and patting process twice, flouring your hands and the surface as needed. 5. Using a sharp knife, cut the dough into 20 small biscuits, and transfer them to the prepared baking sheet. Using a pastry brush, lightly brush the tops with heavy cream and sprinkle with sparkling sugar. Bake until puffed and golden brown, 15 to 20 minutes. 6. To assemble, split a biscuit in half crosswise. Add a dollop of whipped cream to the bottom half and top with some of the cooled compote. Top with the biscuit top, another dollop of whipped cream and compote. Repeat with the remaining biscuits. Note: The compote can be made up to 5 days ahead and stored in an airtight container in the fridge.

See details

MINI STRAWBERRY-RHUBARB SHORTCAKES RECIPE - PUREWOW

1. Make the Compote: In a medium saucepan, combine the strawberries, rhubarb, sugar and � cup water. Bring to a simmer over low heat. Cook, stirring frequently to prevent scorching, until the fruit is soft but not completely broken down, 25 to 30 minutes. Cool while you make the shortcake biscuits. 2. Make the Shortcake Biscuits: Preheat the oven to 400�F. Line a baking sheet with parchment paper. 3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the butter and using your fingertips, work it into the dry ingredients until it's about the size of peas. 4. Using a silicone spatula, stir in the buttermilk until you have a shaggy dough. (There will be a lot of dry spots; that's OK.) Dump the dough out onto a well-floured surface and pat it into a roughly �-inch thick rectangle. Using a bench scraper, fold one third of the rectangle toward the center. Repeat with the other side (like you're folding a letter or making a C-fold). Pat the dough into a �-inch thick rectangle; repeat this folding and patting process twice, flouring your hands and the surface as needed. 5. Using a sharp knife, cut the dough into 20 small biscuits, and transfer them to the prepared baking sheet. Using a pastry brush, lightly brush the tops with heavy cream and sprinkle with sparkling sugar. Bake until puffed and golden brown, 15 to 20 minutes. 6. To assemble, split a biscuit in half crosswise. Add a dollop of whipped cream to the bottom half and top with some of the cooled compote. Top with the biscuit top, another dollop of whipped cream and compote. Repeat with the remaining biscuits. Note: The compote can be made up to 5 days ahead and stored in an airtight container in the fridge.

See details

RHUBARB AND STRAWBERRY PIE RECIPE | ALLRECIPES

I went strawberry picking yesturday and made the pie today along with local fresh rhubarb. i changed the recipe by using 3 cups each of strawberries and rhubarb. i didn't use the flour but instead (as previously mentioned) mixed 1/4 cup of water with 2 tablespoons of cornstarch and let it sit with the berries, rhubarb …
From allrecipes.com

See details

STRAWBERRY RHUBARB PIE - CULINARY HILL

May 07, 2018 · What is the history of Strawberry Rhubarb Pie? Amazingly, some fruit and vegetable historians claim that strawberry rhubarb pie originally didn’t include both strawberries and rhubarb, two fruits with distinctly different seasons, but a specific variety of rhubarb known for its bright red hue: Strawberry Rhubarb…
From culinaryhill.com

See details

THE BEST CLASSIC STRAWBERRY RHUBARB PIE RECIPE - FOODAL

Apr 27, 2018 · In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice, and cinnamon. Set aside. On a lightly floured surface, roll out one of the discs of dough to fit a 9-inch deep dish pie pan. Line the pan with the bottom crust, then fill with the strawberry rhubarb …
From foodal.com

See details

FRESH RHUBARB PIE RECIPE | ALLRECIPES

It doesn't take much to make rhubarb sing: some sugar, a bit of flour, and a pat or two of butter. When this lovely double-crust pie emerges from the oven, it's golden outside and sweet and luscious …
From allrecipes.com

See details

RECIPES WITH RHUBARB - TASTE OF HOME

Rhubarb yields an ample harvest. Put this plant to good use with these appetizing rhubarb recipes, including rhubarb cake, pie, jam, crumble and more.
From tasteofhome.com

See details

PALEO STRAWBERRY RHUBARB CRISP RECIPE - PINCH OF YUM

Jul 10, 2013 · Preheat the oven to 350 degrees. Put the strawberries and rhubarb in a large mixing bowl with the orange zest, lemon juice, honey, salt, and arrowroot powder and mix well.
From pinchofyum.com

See details

FRESH RHUBARB PIE RECIPE | ALLRECIPES

See details

RECIPES WITH RHUBARB - TASTE OF HOME

Rhubarb yields an ample harvest. Put this plant to good use with these appetizing rhubarb recipes, including rhubarb cake, pie, jam, crumble and more.
From tasteofhome.com

See details

PALEO STRAWBERRY RHUBARB CRISP RECIPE - PINCH OF YUM

See details

STRAWBERRY RHUBARB CAKE - PRINCESS PINKY GIRL

Mar 10, 2022 · Strawberry Rhubarb Cake incorporates fresh strawberries and rhubarb into a comfy quick and easy coffee cake recipe. This moist and buttery-rich cake is filled with the …
From princesspinkygirl.com

See details