Strawberry Rhubarb Pie
Strawberry rhubarb pie with a lattice crust, made with both cooked and raw rhubarb plus fresh strawberries and preserves. A diabetic-friendly version sweetened with fruit juice and preserves instead of sugar.
YIELD
8 servingsPREP
40 minCOOK
40 minREADY
120 minThis strawberry rhubarb pie takes a clever approach: some of the rhubarb gets simmered in grape juice until tender, while the rest goes in raw. The cooked rhubarb melts into the filling for body and sweetness. The raw pieces hold their shape and add a tart, firm bite.
No granulated sugar in the filling. Strawberry preserves and grape juice handle the sweetening, making this a friendlier option for anyone watching their sugar intake. Cornstarch thickens the juices as they bubble so you get clean slices, not a soupy mess.
The lattice top gets brushed with a mix of egg yolk and sour cream before baking. That wash bakes into a deep golden crust with a subtle richness that plain egg wash can’t match.
Pro Tips
- Drain the cooked rhubarb before mixing with the strawberries. Excess liquid means a soggy bottom crust.
- Tent the pie with foil if the lattice starts browning too fast. The filling needs the full bake time to set.
- Use fresh strawberries, not frozen. Frozen strawberries release too much water as they thaw.
- Let the pie cool to at least room temperature before slicing. The filling needs time to firm up.
Variations
- Add a tablespoon of orange zest to the filling for a citrus twist.
- Use an all-butter crust instead of a premade shell for richer, flakier pastry.
- Top with a scoop of vanilla ice cream while still slightly warm.
Ingredients
Directions
Rhubarb can be fresh or frozen.
Use fresh strawberries.
Preheat oven to 450.
Combine rhubarb and grape juice in medium saucepan.
Bring to boil over medium heat. Reduce heat to low.
Simmer, uncovered, until rhubarb is tender, 8 to 10 minutes for fresh or 5 minutes for frozen; drain.
Combine cornstarch, cinnamon, nutmeg, and salt in medium bowl; mix well.
Add strawberries, toss to coat. Stir in cooked rhubarb and strawberry preserves.
Stir in uncooked rhubarb.
Roll out 1 pie crust to 11 inch circle and line 9 inch pie plate with it.
Trim pastry and flute edges, sealing to edge of pie plate.
Fill shell with fruit mixture and dot with fruit spread.
Roll out remaining pastry to 10 inch circle.
Cut into ½ inch strips. Form into lattice design over fruit.
Combine egg yolk and sour cream until well-blended.
Brush over pastry.
Bake 10 minutes.
Reduce oven to 350℉ (180℃).
Continue baking 30 minutes, until pastry is golden brown and filling is hot and bubbly.
Pie may be covered loosely with foil during last 30 minutes of baking to prevent overbrowning.
Cool on wire rack.
Serve warm or at room temperature.
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