Description
A delightful dessert combining the tartness of rhubarb with the sweetness of strawberries, ideal for summer gatherings.
Ingredients
- 1 1/2 cups strawberries, hulled and sliced
- 1 1/2 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup tapioca (or cornstarch as a substitute)
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 pie crust (homemade or store-bought)
- 1 tablespoon butter
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C).
- Mix the Filling: In a large bowl, combine strawberries, rhubarb, sugar, tapioca, lemon juice, cinnamon, and salt. Stir until well incorporated and let it sit for 15 minutes.
- Prepare the Crust: Roll out your pie crust on a clean surface and fit it into a pie dish.
- Fill the Pie: Pour the strawberry-rhubarb mixture into the prepared crust. Dot the filling with butter.
- Top It Off: Create a lattice pattern or a solid top, sealing the edges and cutting slits for steam to escape.
- Bake: Bake for 15 minutes at 425°F, then reduce to 350°F (175°C) and continue baking for 30-35 minutes until bubbly and golden.
- Cool and Serve: Let it cool completely before slicing.
Notes
Serve with vanilla ice cream or freshly whipped cream for an extra treat. Allow the pie to cool to room temperature before slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American