Fourth Street Rose Rhubarb Pie

This rhubarb pie pairs tart rhubarb with sweet frozen strawberries in an egg-based custard filling that sets up firm and sliceable. The streusel topping made with butter, shortening, honey, and flour adds a crunchy, golden crown that soaks up some of the fruit juices as it bakes.

The two-temperature approach matters here. Starting at high heat for 15 minutes sets the bottom crust so it doesn’t get soggy under all that fruit. Dropping to a lower temperature after adding the streusel lets the topping brown slowly without burning while the custard filling finishes setting.

Frozen fruit works perfectly in this pie. Don’t thaw it before folding into the egg mixture. The fruit releases its juices gradually as it bakes, and the flour in the custard absorbs them.

Chef Tips

• Whisk the eggs, sugar, and flour until genuinely smooth before adding the fruit. Lumps of flour in the custard show up as gummy spots in the finished pie.
• Cut the rhubarb into even pieces so it cooks at the same rate. Large chunks stay fibrous while small ones turn to mush.
• Let the pie cool for at least an hour before slicing. The custard needs time to set completely or the filling runs everywhere.

Variations

• Add a teaspoon of vanilla extract to the custard for a warmer, rounder flavor.
• Use fresh rhubarb and strawberries when in season. Reduce the flour by a tablespoon since fresh fruit releases less liquid than frozen.
• Swap the streusel for a lattice top crust for a more traditional presentation.