Fresh Banana Rhubarb Pie

Bananas and rhubarb in a pie sounds unexpected, but the pairing is brilliant. Rhubarb’s sharp tartness meets the banana’s creamy sweetness, and they balance each other out into a filling that’s more interesting than either fruit on its own.

Orange juice stirred into the filling adds a citrus brightness that bridges the gap between the tropical banana and the tangy rhubarb. Cinnamon and nutmeg warm everything up and unify the flavors into something that smells incredible as it bakes.

The two-temperature bake starts hot to set and brown the crust, then drops to finish cooking the filling gently. This prevents the bottom crust from going soggy under the wet fruit while the top turns golden and flaky.

Chef Tips

• Use firm bananas, not overripe ones. Mushy bananas dissolve into the rhubarb and you lose the distinct fruit pieces.
• Slice both fruits to the same thickness so they cook at the same rate.
• Let the pie cool for at least 30 minutes before slicing. The filling needs time to set, or it runs everywhere when cut.

Variations

• Add a crumble topping instead of the top crust for a banana-rhubarb crisp pie.
• Stir in a handful of chopped macadamia nuts for a more tropical, crunchy filling.
• Serve warm with a scoop of coconut ice cream to lean into the tropical flavor.