Description
A delightful dessert that combines juicy strawberries and tangy rhubarb in a flaky crust, perfect for any occasion.
Ingredients
- 1 pie crust (store-bought or homemade)
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Preheat the oven to 375°F (190°C).
- Combine the strawberries, rhubarb, sugar, cornstarch, vanilla extract, and lemon juice in a large bowl. Toss until well coated.
- Roll out the pie crust on a baking sheet lined with parchment paper.
- Spoon the fruit mixture into the center of the crust, leaving a 2-inch border around the edges.
- Fold the edges of the crust over the filling, pleating as necessary to create a rustic look.
- Beat the egg in a small bowl and brush it over the crust. Sprinkle coarse sugar on top.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow to cool slightly before serving warm.
Notes
Serve warm with vanilla ice cream or whipped cream. Can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American