Now is the time for rhubarb! It is so abundant this time of year that kids are selling it to raise funds for disaster relief and bloggers just can’t get enough of the fruit vegetable. There is even an upcoming rhubarb bake-off at Kingfield Market for rhubarb lovers.
When I was growing up, my family ate a lot of rhubarb. We’d pluck it from the garden and after a quick rinse, eat it with a little bit of salt (or sugar, for some). It’s my favorite way to eat rhubarb, even as an adult, but a close second would be strawberry-rhubarb pie.
Not too long ago, I took a road trip to Waconia and timed it perfectly to stop at Terra Waconia, a farm-to-table inspired restaurant. I’m not usually one for dessert, but the strawberry rhubarb pie sounded amazing and it was. Of course it had a scoop of rich vanilla ice cream to make it even better.
Since I can’t take the drive out to Waconia on a regular basis, I’ll have to get my rhubarb pie fix a little closer to home with this recipe I found from Bon Appétit magazine. I substituted a store bought crust below to save time, but feel free to use a homemade crust if desired.
I’m experimenting with rhubarb syrup either for soda or smoothies, so look forward to the results next week!
Lattice-Topped Strawberry-Rhubarb Pie
1 refrigerated pie crust (2 rounds)
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang.
Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
Brush glaze over crust. Transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.