The rhubarb is more often than not associated with spring. I’ve often read about rhubarbs in food magazines and essays but growing up, I didn’t think much of it, not until I realized how pretty and elegant they were. They are great when married with juicy strawberries and baked into scones, pies or even cakes.
Take a walk down the Ave this weekend and I bet the deep red shade of the rhubarbs at the Farmers Market stands will catch your eye. Before you know it, you’ll be walking back home carrying almost a pound or so of rhubarbs, smiling like a clam. The oh-so-tender rhubarbs will be perfect to give spring the welcome she deserves.
Unlike most other fruits, rhubarbs can’t be eaten raw because they are way too tart, but with some sugar and in combination with sweeter fruits, they will be excellent. I highly suggest making this pie, especially if you have both rhubarbs and strawberries lying around.
Rhubarb Strawberry Pie
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4-6 servings
Preheat oven to 375°F.
Line the tart or pie tin with the crust. I used a mini pie tin but double the recipe if using a regular 11 inch pie tin.
Stir together rhubarb, strawberries, sugars, lemon zest, lemon juice, salt and cornstarch in a large bowl. Mound filling inside bottom pie crust and dot with bits of unsalted butter.
Roll second half of pie dough into a circle and cut strips. Arrange the strips over the fruit filling to form a lattice.
Transfer pie to a baking dish and brush the pie with milk and sprinkle the demerara sugar over the top.
Bake for 40 minutes, until the pie is golden and the juices bubble visibly.
Transfer pie to wire rack to cool.
Serve with a nice big dollop of ice cream a couple of hours later when the juices have gelled nicely.