Strawberry rhubarbi is a sweet and tart flavor that makes an absolutely delicious dessert. This pie shows the lively red shades of fresh strawberries and the dull and sour notes of the rhubarb, showing the perfect balance of flavor.
Delicious, sweet and tart strawberry
Every year, I know that spring is here as soon as I start planting a rhubarb in the garden and meeting the beautiful roses. Sometimes I was surprised at how often I heard that someone had never tried the rhubarb. I ate it and grew up! For those who have not tried it, the rhubarb is dull and dull and has almost the same fruit citrus flavor as sour green apples. It is absolutely delicious for fruit sugar because it collapses. But the way to eat my favorite food is to bake it with pies in pairs with strawberries.
This strawberry rhino pie screams amazing and summer. The tart taste of the rhubarb is paired with sweet strawberries and creates the most beautiful ruby red peeling together. And it’s a show stop dessert where friends and families pass by being peeled off, baked in butter -like bark and vanilla ice cream! So if you haven’t baked it before, this is my plug for immediate treatment! And start with this pie. You can be grateful later.
The ingredients needed to make strawberry rhubarbi pies:
- Pie crust
- rhubarb
- strawberry
- sugar
- Brown sugar
- cornstarch
- salt
- Lemon juice
- Vanilla extract
How to make strawberry rhubarbi pies:
- Make a pie crust. You can use a lot of homemade pie crust recipes with a lot of plaque or the pie crust purchased from the store. Put a pie dough in a plate. Cool while charging.
- Make a filling. Put the chopped rhubarb and strawberries in the middle bowl. Add sugar, corn starch, salt, lemon juice and vanilla and stir gently.
- Assemble the pie. Use a slot -type spoon to pour the fruit on the pie dish and put the juice in the bowl.
- Thick the juice. Pour juice into a small pot and cook with medium high heat until it starts to thicken. Fill the pie.
- Add the top crust. Add the top crust and flute the edge. Cut the slit to escape the steam. We used a cute mini cookie cutter! Wipe the bread with egg washing and sprinkle with rough sugar if you want.
- baking. Bake for 20 minutes at 400 degrees. Lower the heat to 350 and bake for 30 minutes or until golden brown and foam occurs.
- Cool and serve. Cool the pie for 2-3 hours before slicing the juice. Use vanilla ice cream or vanilla ice cream. forehead!
Tip and Suggest:
Replace the top crust with crumb toppings.
Throw 3/4 cups of brown sugar in the middle bowl, oats that roll 3/4 cups, 3/4 cup flour and 1/4 teaspoon. One cold butter stick, cube. Using a fork, fresh confectionery blender or finger to quickly operate butter until the mixture looks like a rough debris. Sprinkle crumb toppings on top of the pie and bake according to the instructions.
Save the remaining pie.
Cover and store strawberry rhubarbi pies for up to 2 days at room temperature. Or cover firmly with foil and store up to 4 days in the refrigerator. You can also freeze the remaining pie pieces for 2-3 months.
Where can we find the rhubarbs?
In general, you can find the rhubarb in the agricultural product section of the grocery store in spring and early summer. If you can’t find fresh things, you can use the frozen rhubarb.
How do you freeze the rhubarb?
When the rhubarb is in the season, I can freeze it and enjoy it all year round! To freeze the rhubarb, trim the ends of the stems and leaves. Cut thinly into 1/2 inch thickness. Place it in the seat pan and put it in the freezer until it is solid, then put the frozen rhubbs in the freezer bag and remove as much air as possible. The rhubarb is maintained fresh for up to one year in the freezer.
More delicious pie recipe:
Strawberry
Strawberry rhubarbi is a sweet and tart flavor that makes an absolutely delicious dessert. This pie shows the lively red shades of fresh strawberries and the dull and sour notes of the rhubarb, showing the perfect balance of flavor.
Serving: 8
Calories: 581Kcal
Egg washing
- 1 Large egg
- 1 spoon Cold water
Create a homemade pie crust in step 2 and leave the dough disc in the refrigerator while making a filling.
Preheat the oven to 400 ℃.
Add chopped rhubarb and strawberries in a large bowl. Stir in a small bowl of sugar, brown sugar, corn starch, salt, lemon juice and vanilla. Pour it on the fruit and stir smoothly until it is combined.
Take out the pie dough from the refrigerator and roll each disc to 12 inch won. Carefully put a circle in the pie dishes and smoothly press the bottom and side of the pie dish.
Leave the liquid in a bowl with a spoon on the bread shell. Pour the remaining liquid into a small pot and heat it with a medium high heat until it starts to thicken. Fill the pie.
Place the second pie dough on the charging. Use a knife to cut the slit at the top of the pie or use a small cookie cutter to cut the shape before putting it in the pie. Trim the edges of the dough and make a fork or use your fingers to avoid the flute.
Stir the eggs and water together in a small bowl. Lightly wipe the top of the pie with a pastry brush. You can make it more colorful by spraying thick sugar on the top.
Place the pie in the baking sheet and bake for 20 minutes at 400 ° C. At this point, you can put a pie shield on the edge or put a foil cover so that it is not too brown. Lower the temperature to 350 ℃ and bake for 30 minutes. The filling must be a bubble ring, and the top bread shell is a wonderful golden brown. Remove from the oven and place it in the cooling rack.
Cool pies at room temperature for 2-3 hours before slice. During this time, the filling becomes thicker. Still slicing pies when it is still warm, it is very juicy and runs all over. Provide and enjoy with vanilla ice cream!
Calories: 581Kcal | carbohydrate : 58G | protein: 19G | province: 33G | Saturated fat: 11G | Cholesterol: 129Mg | sodium: 513Mg | fiber: 5G | sugar: 48G