Once cooked, tapioca becomes clear, so the beautiful pink hue of the pie is unmarred. Tapioca also works best if you allow it to sit with the fruit for a few minutes to soften and begin absorbing juices before filling the pie or baking, which is why we suggest letting the strawberry and rhubarb filling sit for 10 minutes.
The closer it is to room temperature, the more it will have set and you can get a cleaner slice. Fruit pies like this strawberry-rhubarb pie can be stored at room temperature for about 2 days, or longer if refrigerated. Cover the pie loosely with plastic wrap or an overturned mixing bowl. Let refrigerated pie come up to room temperature before serving.
Updated June 11, : We spiffed up this post to make it sparkle! No changes to the original recipe. Quick cooking tapioca works well as a thickener for pies, especially strawberry rhubarb. Though if the pie is still warm when you cut it, it will be a little runny. Let sit for 10 minutes. Transfer the filling into the crust and spread out evenly. Trim the edges to an inch from the edge of the pie dish. Tuck the top crust edges over the bottom crust edges and use your fingers or a fork to crimp the top and bottom edges together.
And yes, the leaves are poisonous, you need to trim off the oposite end and also peel the red skin off the rhubarb. I actually prefer rhubard crunch to pie but it's still good. Like pp said, I usually see rhuarb and strawberry pie too. Here's the crunch recipe just in case. In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly.
Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb. In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb.
Strawberry rhubarb is also delicious. I dont' have a recipe though. I think you either love or hate the stuff. My mom will make a pie just for the two of them! Good luck! Join now to personalize. My grandmother always makes hers with strawberries and it's wonderful. Follow your baby's amazing development track my baby Download BabyCenter app. More posts in "Cooking For Your Family" group. Notify me of follow-up comments by email. Notify me of new posts by email. Strawberry Rhubarb Pie.
Author Sabine Venier. Calories: kcal. Servings: 12 servings. Prep 1 hour 30 minutes. Cook 45 minutes. Chill Time 3 hours. Total 2 hours 15 minutes. Print Pin Rate. Double Pie Crust Make it with a food processor : Place flour, salt, sugar, and butter in a food processor and pulse times. If you don't have a food processor, then make it with a pastry cutter or two forks instead : In this case mix together flour, salt, and sugar in a large mixing bowl.
On a lightly floured surface roll out the first dough disc into a inch circle. Drain filling and discard all of the liquid. Add cornstarch and stir to combine. Enjoy warm or cold with ice cream and fresh fruits. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife.
Then just use the seeds. Course Dessert. Cuisine American. Keyword how to make strawberry rhubarb pie, strawberry rhubarb pie, strawberry rhubarb pie recipe. Did you make this recipe? Leave a feedback and rate this recipe!
Chocolate Bundt Cake ». Comments This is the best on the net. Just follow the instructions and replace the rhubarb for apples. Hope that helps. Aww, thank you so much, Alia! Traditional baking goods are the best! Give me allllllladis. Seriously looks SO good- and that ice cream on top?
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