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It’s finally rhubarb season in Door County! Karin put on her pink shoes and raided the restaurant garden rhubarb patch to make some strawberry rhubarb pie. It’s her grandma’s recipe, and we’re sharing it below - enjoy!

Strawberry Rhubarb Pie

4 cups Rhubarb, 1-inch dice

1 cup Strawberries, sliced

1 3/4 cups Sugar

1/4 tsp Salt

1 tsp Cinnamon

2 Tbs Butter

1/2 cup Flour

1 9-inch double pie crust, recipe of your choice or store bought

1 Egg

1 tsp Water

Preheat oven to 350 degrees.

Mix rhubarb, strawberries, and sugar in a mixing bowl.  Pour into a strainer set over another mixing bowl, and let sit 30 minutes to drain juice.  

While fruit is resting, mix flour, salt, and cinnamon in a separate bowl.  Set aside.  Melt butter, set aside to cool.

When fruit is done resting, combine fruit/sugar mixture, flour mixture, and butter and mix until combined.  Put filling into bottom crust, and top and crimp pie crust to your liking.

Whisk egg and water to make an egg wash.  Using a pastry brush, brush egg wash lightly over the top of the pie.  Sprinkle lightly with sugar.

Bake 30 minutes, rotate.  Bake another 30 minutes.  Check to see if crust is nicely browned.  If pie needs more time, keep baking for 5 minute increments until golden.

Cool completely before slicing. 

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