There’s something about rhubarb that makes me feel really nostalgic. I have no idea where it’s coming from, but I just love it! The gigantic plants with enormous leafs and red stalks. So when I came across fresh rhubarb at the farmershop I immediately bought it, without having any idea what to do with it. One of the things I ended up making was this amazing Rhubarb-Strawberry Pie.
I know some people think all rhubarb is very very sour, and while it is definitely sour, that doesn’t need to be a problem at all! In this recipe you mix the rhubarb with fresh strawberries (and enough sugar) so that this pie has a delicious, fresh taste.
While I absolutely loved this recipe, I do have a few side-notes:
Side-note 1: I would add a little sugar to the crust next time. It was a bit too savoury for my taste.
Side-note 2: I skipped the extra butter they put on top of the pie, it was buttery enough for me already.
Side-note 3: I know the recipe doesn’t call for it, but don’t forget to grease the pie plate!
Side-note 4: If you skip the eggwash and use plantbased butter, like Flora, this recipe is vegan, yay!
Making this pie is really easy. You can even use store-bought pie-dough if you want. But I made it myself, like this recipe says. Just mix the dough, chill it, cut and mix the fruit (although rhubarb is actually a vegetable) with the rest of the ingredients. Toss it in the pie and bake it!
Serve it with whipped cream or ice-cream and you have actual Spring & Summer on a plate! The pie was a great success with the people that came over this weekend.