Sunday, June 9, 2013

recipe: strawberry rhubarb pie.

 Nothing announces the approach of summer like berries & pie. This recipe masters both. It is quick and easy and freaking delicious. The filling is made on the stovetop, meaning it is no-bake apart from the crust. Start to finish it shouldn't take more than a half an hour.

(Adapted from Big Vegan by Robin Asbell.)

  • Your favorite pie crust
  • 2 cups sliced rhubarb
  • 1 cup raspberries
  • 1/2 cup sugar
  • 1 tsp almond extract
  • 2 Tbs cornstarch
  • 4 cups sliced strawberries
  1. In a medium pot over medium high heat, add the rhubarb, raspberries, sugar and almond extract. Bring to a simmer and reduce to medium low, stirring occasionally until the mixture is thick and jam-like, about 15 minutes.
  2. In a bowl, whisk together the cornstarch and 2 Tbsp water. Turn the heat up and add this mixture into the rhubarb, stirring constantly until it comes to a boil. Reduce the heat to low and simmer until the mixture is very thick.
  3. Remove from heat and quickly fold in the strawberries. 
  4. Pour the filling into your pre-baked pie shell. 
  5. Refrigerate until the pie is fully cool.
  6. Enjoy!

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