Description
A delightful combination of tart rhubarb and sweet strawberries in a rustic pastry, perfect for spring and summer gatherings.
Ingredients
Scale
- 1 cup strawberries, hulled and sliced
- 1 cup rhubarb, sliced
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 pre-made pie crust
- 1 egg, beaten (for egg wash)
- Coarse sugar (for sprinkling)
Instructions
- Preheat the oven to 375°F (190°C).
- Combine strawberries, rhubarb, sugar, cornstarch, vanilla extract, salt, and lemon juice in a mixing bowl.
- Roll out the pie crust and place it on a baking sheet.
- Spoon the fruit mixture into the center of the crust, leaving a 1-2 inch border.
- Fold the edges of the crust over the fruit, pleating as necessary.
- Brush the crust with the beaten egg and sprinkle coarse sugar over the top.
- Bake for 30-35 minutes, or until the crust is golden brown and the fruit is bubbling.
- Allow to cool slightly before serving.
Notes
Serve with vanilla ice cream or whipped cream for an enhanced treat. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg