Lattice Strawberry Rhubarb Pie

Lattice strawberry rhubarb pie is the official dessert of the spring harvest. Tart rhubarb takes the lead, sweet strawberries round out the edges, and a hint of cinnamon, nutmeg, and clove gives the filling a warmth that keeps it from veering one-note sweet. The lattice top lets the crimson juices bubble up between the strips, so the pie is as pretty as it is satisfying.

The two-to-one ratio of rhubarb to strawberries here is what gives this version its punch. Too many strawberries and the pie turns syrupy and one-dimensional. Sticking with more rhubarb keeps that signature tang front and center.

The fifteen-minute rest after mixing the fruit with sugar and flour is a small step with big payoff. The sugar pulls juice from the fruit, and the flour starts to absorb it, setting up a thicker filling that won’t flood the crust during baking. Skip the rest and you’ll get a watery slice.

Baking on the lowest oven rack puts direct heat on the bottom crust, which keeps it crisp under all that wet fruit. Look for the juices bubbling thickly through the lattice. That’s the visual cue that the cornstarch and pectin have done their job.

Let it cool fully before slicing. Hot rhubarb pie collapses into a puddle.

Pro Tips

• Use field rhubarb (the redder kind) for the best color. Hothouse rhubarb is paler and milder.
• Toss the fruit gently when stirring so the strawberries don’t break down too much before baking.
• Brush the lattice with milk or beaten egg and sprinkle with coarse sugar for a bakery-style golden top.
• Serve with a scoop of vanilla ice cream or unsweetened whipped cream.

Variations

• Swap a quarter of the strawberries for raspberries for a more intense berry note.
• Add a tablespoon of orange zest and a splash of orange liqueur to the filling.
• Use a streusel top instead of lattice for a crisper, crumb-style finish.