1 hr 2 mins
Trisha W's Note:
We had rhubarb growing in the back of our newly acquired home so a friend gave me this recipe. She said she never use to like rhubarb until she started using this recipe. After making this pie my teenage son said, "I never knew what rhubarb was and would not have tried it until I saw it growing." After eating it he said, "This is the best pie I have ever eaten." It takes a while to make this, but 2 hours is sitting and cooling at two different times and 45 min. is baking.
My Private Note
Units: US | Metric
- 1Preheat oven to 375 degrees.
- 2Comine the water and sugar in a saucepan (large enough to later add the rhubarb,) and simmer the syrup over low heat for 2-3 minutes.
- 3Add the rhubarb pieces.
- 4Cook the syrup and rhubarb for 5 minutes.
- 5Remove from heat and allow to steep for 20 minutes.
- 6Strain out the rhubarb and set aside.
- 7Mix the almond liqueur with the cornstarch (add a few drops of water if necessary to remove all lumps) and stir into the cooled syrup which is now a rhubarb color. (If you want it more red add a couple drops of red food coloring.).
- 8Place the mixture back on the stove and cook the syrup till thick, about 5-6 minutes.
- 9Return the rhubarb to the syrup, add the strawberries and stir to combine.
- 10Remove from heat and cool completely for 1 hour.
- 11Pour the fruit filling into the pie dish lined with the bottom crust. You can do a plain or lattice crust top.
- 12Brush top with egg wash water mix.
- 13Bake for 45 minutes. Allow to cool at least 1 hour before serving. This is great served with ice cream.
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Nutritional Facts for Our Favorite Strawberry Rhubarb Pie
Serving Size: 1 (210 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 251.9
- Calories from Fat 75
- Total Fat 8.3 g
- Saturated Fat 2.0 g
- Cholesterol 20.7 mg
- Sodium 122.0 mg
- Total Carbohydrate 43.0 g
- Dietary Fiber 3.6 g
- Sugars 23.7 g
- Protein 2.8 g
The following items or measurements are not included: