This lovely rhubarb strawberry pie is a combination of classic flavours and a first sight of new season on the horizon!
Hey there! Welcome to the new week!
Despite the fact, that most of the Europe currently is, or will be going through THE BIG FREEZE this week, I’m ready to welcome the new season. I’m also ready for all the new, fresh produce that comes with it! And rhubarb is definitely one of them!
As soon as I saw this glorious, pink flesh of forced rhubarb in my local shop, I was almost punching the air with joy. Why? Because to me, the sight of rhubarb in February means only one thing. Change of seasons! And this winter feels like it’s been going on for years, so any signs of spring are most welcome…
Also, apparently tomorrow (27th Feb) is a National Strawberry Day, and next week is a British Pie Week, so this recipe for rhubarb strawberry pie will fit in nicely!
Now, despite of what some of you may think, making a lattice pattern for this rhubarb strawberry pie is much easier than it looks. I’ve received quite few comments and messages on my Instagram account, after posting a picture of this pie, and most of them said how difficult it must have been. I could go on, and tell you that it’s so incredibly difficult, only a chosen few, including myself, are familiar with this secret knowledge of lattice pie patterns, but that would be a lot of nonsense. Because the truth is, it’s ever so easy to make, you just need to get a tiny bit of practice! Seriously, once you’ve done it, you will not believe how easy it is!
Pastry recipe for this rhubarb strawberry pie can be made from scratch, in which case, refer to my Apple Pie with Caramel Sauce recipe and my Blackberry Jam Tart recipe. However, if you are short on time, or just don’t fancy making your own, you can use the shop bought pastry, and it will work just as well. Technically, the pie that you see on the pictures is not vegan, as I have used an egg wash to brush my pastry with. But all what you need to do, to turn it into a fully vegan version, is use a milk of choice to brush your pastry with, instead of an egg. Job done!
Addition of strawberries to this pie, mellows out the sharp edges of rhubarb, and buttery, flaky pastry completes the whole pie package, resulting in lovely flavours that bring back the taste of home. It’s a perfect weekend bake, but there is literally nothing stopping you making this rhubarb pie during a week too!
Enjoy it, and remember to let me know if you try it!
For now, have a great week ahead and stay warm!
Rhubarb and Strawberry Pie
For the pastry recipe, please see the recipe notes*
For rhubarb and strawberry filling:
- 1 kg rhubarb (cut into roughly 3 cm lengths)
- 500 g strawberries (cut into slices)
- 150 g golden caster sugar (plus extra for sprinkling)
- 1 tsp vanilla bean paste (or vanilla extract)
- 1/2 medium lemon (juice and zest)
- 2 tbsp cornflour
- Place all the filling ingredients in a large, shallow pan and add 3-4 tbsp of water. Simmer on a low heat for about 10- 15 minutes, until rhubarb has soften, but still remains its shape.
- Put a sieve over a mixing bowl, and tip in the rhubarb and strawberries mix, straining off the juices. Put the juices in a small pan over a medium heat. In a cup, mix the cornflour with a splash of water. When the juices are bubbling, add the cornflour mix and stir well, until the mixture thickens. Set aside.
- Add rhubarb and strawberries into the juices, then spoon into the pie/ tart case. Bake for 35-45 minutes, until pastry is golden brown. You can serve it with some ice cream or whipped cream on to. Enjoy!