Description
Savor the delightful blend of sweet strawberries and tangy rhubarb in this easy-to-make Spring Strawberry Rhubarb Pie, perfect for any spring gathering.
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 pre-made pie crust
- 2 tablespoons unsalted butter, diced
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, mix sliced strawberries and chopped rhubarb with sugar and cornstarch.
- Add lemon juice and toss gently to combine.
- Roll out the pie crust into a greased pie pan and pour in the fruit filling. Dot with butter.
- Bake for 15 minutes at 425°F (220°C), then reduce temperature to 350°F (175°C) and bake for an additional 30-35 minutes until bubbly and golden brown.
- Allow cooling on a wire rack before slicing.
Notes
- Use fresh ingredients for the best flavor.
- Let the pie cool completely before slicing for cleaner pieces.
- Experiment by adding blueberries or raspberries for a fruity twist.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (115g)
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg