I must say I do love pie; pumpkin, mincemeat, apple, lemon, blueberry, cherry… the list goes on and on but I’ll tell you my true favorite, when my strawberry patch is in full swing is a fresh strawberry/rhubarb pie. To my delight, it’s National Strawberry/Rhubarb Day!
I looked through all 17 strawberry/rhubarb pies on tasteofhome.com and think these next two are so fantastic but please use fresh berries and rhubarb, not the frozen if you can help it!
TIP: A small pinch of cardamom brings out the natural flavor and perfuming effect in ANY cooked fruit dessert. Try it… you’ll like it!
- 3/4 cup sugar
- 1/4 cup quick-cooking tapioca
- 3 cups sliced fresh or frozen rhubarb (1/4-inch pieces)
- 3 cups sliced fresh or frozen strawberries, thawed
- 1/3 cup orange juice
- 4-1/2 teaspoons orange marmalade, optional
- 1/4 teaspoon grated orange peel
- Pastry for double-crust pie (9 inches)
- In a large bowl, combine sugar and tapioca. Add fruit; toss to coat.
- Gently stir in the juice, marmalade if desired and orange peel. Let
- stand for 15 minutes.
- Line a deep-dish 9-in. pie plate with bottom crust; trim pastry even
- with edge. Fill with fruit filling. Roll out remaining pastry; make
- a lattice crust. Trim, seal and flute edges. Cover edges with foil.
- Bake at 400° for 40-50 minutes or until filling is bubbly and
- rhubarb is tender. Remove foil. Cool on a wire rack. Store in the
- refrigerator. Yield: 8 servings.
The toasted oats you process into a powder makes this crust a winner. This is a special occasion tart that is very impressive in looks and taste!
Strawberry Rhubarb Tart
- 1/2 cup old-fashioned oats, toasted
- 2/3 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon grated lemon peel
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons canola oil
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- 3-1/2 cups sliced fresh strawberries, divided
- 2 cups sliced fresh or frozen rhubarb
- 1/4 cup sugar
- 1/2 teaspoon grated lemon peel
- 5 teaspoons cornstarch
- 1 tablespoon cold water
- 4 teaspoons currant jelly, melted
- Process oats in a food processor until finely ground. Place in a
- large bowl; add the flour, sugar, lemon peel, baking powder and
- salt. Slowly add oil, stirring until mixture resembles coarse
- crumbs. Combine milk and vanilla; stir into flour mixture, a
- tablespoon at a time, until mixture forms a ball.
- Turn onto a floured surface; knead 7-8 times. Place pastry between
- sheets of waxed paper; roll out to fit a 9-in. fluted tart pan with
- removable bottom. Grease the tart pan; gently press pastry into pan.
- Line pastry shell with a double thickness of heavy-duty foil. Bake
- at 350° for 12 minutes. Remove foil; bake 8-12 minutes longer or
- until lightly browned. Cool on a wire rack.
- For filling, combine 1 cup strawberries, rhubarb, sugar and lemon
- peel in a large saucepan. Let stand for 30 minutes.
- Cook and stir over medium-low heat for 8-10 minutes or until rhubarb
- is tender but retains shape. Combine cornstarch and water until
- smooth; stir into fruit mixture. Bring to a boil; cook and stir for
- 2 minutes or until thickened. Pour into a bowl; cover surface with
- waxed paper. Refrigerate for 1-2 hours.
- Just before serving, spread filling into crust. Arrange remaining
- strawberries on top. Brush with jelly. Yield: 12 servings.