On Our Table: Strawberry Rhubarb Pie

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Jim Betts

Bluegrass Baking Company’s Jim Betts shares his recipe

Strawberry Rhubarb Pie

I don’t recall having a rhubarb pie — let alone a strawberry rhubarb pie — when I was growing up in Iowa. But I vividly remember growing rhubarb behind our cardinal-red shed that masqueraded as a garage. Each spring, I would saunter to our back yard, armed with a bowl of sugar, crack off the shiniest, most crimson stalk of broad-leafed rhubarb I could find, plunge it into the sugar and crunch my way through that tart sweet interplay exploding in my mouth.

This recipe is a bit more sophisticated, but I hope it awakens in you that same pleasure of springtime.

Strawberry Rhubarb Pie

Yield: Two 8-inch pies

• 1 pound strawberries, quartered

• 4 cups fresh rhubarb (5-6 stalks), chopped into ½ inch pieces

• 2 cups sugar

• 2 tablespoons cornstarch

• 3 tablespoons all purpose flour

• ¾ teaspoon cinnamon

• 1 teaspoon vanilla extract

• 1 lemon, juiced or ½ teaspoon lemon extract

• Combine chopped rhubarb, strawberries,  vanilla and lemon in saucepan.

• Mix all dry ingredients together; add to saucepan.

• Cook over medium heat, stirring just enough, until liquid begins to thicken. Do not allow to scorch or stick to bottom of pan.

• Cool. Can be made in advance and stored for up to one week.

Click here for the rest of the recipe, including Jackie Betts’ Pie Dough recipe

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