Fresh Rhubarb and Strawberry Pie With a Beautiful Lattice Top Crust
We have been enjoying the healthy harvest of rhubarb for many seasons now. It is one of the few vegetables we can get multiple crops off of in one growing season, and that alone is pretty awesome.
Well sell it bundled, and we also preserve it and freeze it. You can make a lovely sauce with it, it is great in a cobbler, makes a wonderful jam, and what we like most of all, is this sweet and tart pie. Not too sweet, and not too tart. The perfect mix of both, I’d say.
- 1 Cup Brown Sugar
- 1/4 Cup Flour
- 1 tbsp. Cornstarch
- 1/4 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 4 Cups Chopped Rhubarb
- 2 Cups Sliced Strawberries
- 2 Unbaked Pie Crust ( One will be cut into strips for a lattice top)
- Preheat oven to 425 F
- Combine sugar, flour and spices in one bowl
- Combine fruit in another bowl
- Stir fruit into sugar / flour mixture and mix well
- Spoon into pie shell
- Arrange pastry strips into a lattice cover
- Bake for 10 minutes, then reduce oven temp. to 350 F, and continue to bake for another 40 minutes.
- You don't need to use a lattice top crust, a regular full top crust will do as well, just be sure it is vented.
Head over to our Apple Pie recipe to see some tips ( and get a recipe) for a really great pie crust
Fresh versus Frozen Ingredients
I don’t think there can be any argument that fresh is better. That being said, there are plenty of times when frozen is just as good. If you’re in a climate where you can’t get access to fresh fruit and veggies all year round, it is totally acceptable to use frozen and canned varieties.
Be mindful however, frozen strawberries will change the texture of this pie, so you’re best to grab a pint or so from the grocer