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How to Make Great Homemade Rhubarb-Strawberry Pie - Easily

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Rhubarb Strawberry Pie with a crumb toppingWant to make the best rhubarb-strawberry pie you've ever had, and don't want to spend all day in the kitchen studying overly-complicated recipes? This rhubarb-strawberry pie is easy and tastes amazing.  If you've never had a rhubarb strawberry pie, you really have no idea what you are missing!   And it doesn't matter if you're not a chef or have never made a pie before! Following these illustrated directions ANYONE can cook a perfect rhubarb-strawberry pie for any occasion! This recipe has been improved for 2016, so it's even better!

Ingredients and Equipment
(per 9 inch deep dish pie)

Pie filling

  • 6 Tablespoons corn starch  (in England it's called "corn flour") (arrowroot starch or mini-ball tapioca can be used in stead of the corn starch, in the same quantity)
  • 3 cups rhubarb
  • 3 cups prepared strawberries (a 1 lb countainer of fresh strawberries is about 2 cups after removing hulls) Note you can easily do 4 cups of rhubarb and 2 cups of strawberries or vice versa, but I like it 50-50.
  • 1 and 1/2 cups (1.5 cups) granulated sugar (ordinary table, organic, raw or even the same amount of honey) ORRhubarb Strawberry Pie without a crumb topping
    • for those on sugar-restricted diets: 3/4 cup sugar and 3/4 cup Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, works in pie recipes, but not by itself.  The pie turns out heavy and with much less flavor; you can do it, if you must, but the results aren't as good).
  • 1/2 teaspoon natural vanilla extract
  • 1 teaspoon grated orange zest (fresh or dried) Just rub an orange against a fine cheese grater, to remove the thin outer layer of the peel.  Or just buy the dried grate orange peel at the grocery store.

Crumb topping:(Optional the top photo is with the crumb topping, the bottom is without)

Most people seem to prefer with the crumb topping.  It gives it a nice crunch on top which balances the soft, sweet filling.

  • 1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, )
    1/2 cup flour
    1/4 cup cold butter or margarine. Do not melt the butter, just dice it into the sugar and flour as you mix them together.

Graham Cracker Pie crust

Step 1- Wash the rhubarb and strawberries

Just wash them in cold water, no soap. .

 

This is a good time to get the oven preheating to 425 F

 

 

 

 

Step 2 - Cut up the rhubarb and remove the strawberry hulls

peeled rhubarbRhubarb varieties differ - if the type you have has a tough outer skin, peel it off. You can tell if it is tough if it peels off easily as a thin skin.

You'll then need to remove the ends of the rhubarb - the tough part that connects to the plant (as show at left) and then dice the stalks into 1/2 inch pieces.  hulled strawberries

 

The strawberries only need to have the hulls removed and if they are very large, cut them in half.

 

 

Step 3 - Mix the dry ingredients

Combine the sugar, corn starch, vanilla extract and grated orange zest / peel in a bowl.

  • 6 Tablespoons corn starch  (in England it's called "corn flour")
  • 1 and 1/2 cups (1.5 cups) granulated (ordinary table) Sugar
  • 1/2 teaspoon natural vanilla extract
  • 1 teaspoon grated orange zest rhubarb-straberry mixture

And mix them well!

Step 4 - Add the rhubarb and strawberries and mix

Add the rhubarb and strawberries to the dry mix and mix them up well.

Step 5  - Make the pie crust

Never made a graham cracker pie crust either?  Fear  not, they are really simple.  Click here for instructions about making a graham cracker pie crust. It will open in a new window, so just close the new window to return here. .

 

 

 

 

 

Step 6 - Pour the pie filling into the crust

That's it: take the mixture of rhubarb, strawberries, sugar, corn starch, etc from step 4 and just pour it into the pie.

Side this aside while you make the crumb topping and get the oven heating up. .

 

crumb toppingStep 7 - Make the crumb topping

- 1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, )

- 1/2 cup flour

 - 1/4 cup cold butter or margarine.

Do not melt the butter, just dice it into the sugar and flour as you mix them together. in a small bowl and sprinkle it over the pie. The dough dicer/blender, shown above in the Amazon box, is ideal for making a perfect crumb topping. A fork or potato masher is your next best bet.

Sprinkle the crumb topping evenly obver the top of the pie.

 

Step 8 - Put the pie in the oven!

Bake the pie at 425 F for 15 minutes, then turn the heat down and bake at 375 F for another 30 minutes. Let it cool to room temp then refrigerate to allow it to firm up! Or eat it warm with vanilla ice cream!

Rhubarb Strawberry Pie with a crumb topping

 

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