The moment fresh rhubarb and ruby red strawberries start to pop up in grocery stores and farmers markets, you know summer is just around the corner. This recipe balances rhubarb's tart notes with sweetness from the berries. A homemade crust with a lattice top allows the mouthwatering shade of red to pop through from the filling. Add a little bit of orange juice and zest to help round out the flavors and use tapioca to quickly thicken the pie filling.
- For the Crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup cold unsalted butter
- 5 to 6 tablespoons cold water
- For the Filling:
- 1 1/2 pounds fresh rhubarb (cut into 1/2-inch slices)
- 1 pint fresh strawberries (quartered)
- 1 1/4 cups, plus 2 tablespoons sugar
- 1/3 cup orange juice
- 2 tablespoons quick-cooking tapioca
- 2 teaspoons orange peel (grated)
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
Gather the ingredients.
Prepare the pastry crust. In a medium bowl, combine the flour and salt. Cut in the butter using a pastry blender until the mixture resembles coarse crumbs. Mix in cold water with a fork, one tablespoon at a time, until the flour is moistened and the dough almost cleans the side of the bowl.
Gather the dough into ball. Flatten into circle on lightly floured surface. Wrap with waxed paper and refrigerate at least 15 minutes.
Combine the rhubarb, strawberries, 1 1/4 cup of the sugar, orange juice, tapioca, orange peel, and salt in a large bowl. Let stand for 15 minutes.
Preheat the oven to 375 F. Roll out two-thirds of the pastry on lightly-floured surface into a circle that's one inch larger than an inverted 9-inch pie plate. Ease onto the pie plate and gently press into the bottom and sides.
Spoon the strawberry-rhubarb mixture into the pie shell and dot with butter.
Roll out the remaining pastry into 11-by 4-inch rectangle. Cut lengthwise into 1/2-inch strips.
Arrange strips in lattice pattern over the filling. Trim any excess pastry. Seal and flute the edge. Sprinkle the remaining 2 tablespoons of sugar over the lattice top.
Bake until the juices are thick and bubbly and the pastry is golden, 1 to 1 1/4 hours. Cool on wire rack.
Serve and enjoy!
- Rhubarb season runs from April through June. When purchasing rhubarb, look for plump, firm, and crisp stalks. If the leaves are still attached, they should look fresh and not wilted. Rhubarb can range in color from pale green to deep red. Opt for the dark red stalks as they are sweeter with more intense in flavor — they also lend a beautiful red hue to dishes.