The sweet strawberries offset the tart rhubarb in this simple recipe, giving a truly delicious summer pie.
If your strawberries are particularly sweet, or if you want a sharper pie, add some extra strawberries and reduce the sugar by half. It works just as well with lemon rind as orange. I served it only just warm – leaving it to cool for a while allows the juices to thicken, whilst still pairing well with vanilla ice cream.
- 450g chopped rhubarb stalks cut into 1cm pieces (trim the outside stringy layer of large rhubarb stalks)
- 170g strawberries, stemmed and sliced
- 200g sugar
- 3 tbsp quick cooking tapioca
- 1/4 tsp salt
- 1 tsp grated orange peel
- Unbaked pastry for 23cm (9 inch) two-crust pie
- Beaten egg or milk for glazing pastry (optional)
(If making a 10 inch pie, or just want more filling, use 675g rhubarb, 250g strawberries and 250g sugar.)
- Preheat oven to 200°C / 400°F.
- Mix the rhubarb and the strawberries with the sugar, tapioca, salt and orange rind. Let sit for 10 minutes.
- Roll out the two circles of pastry, and line the pan with the pastry base.
- Spoon the fruit mixture onto the pastry base.
- Top with the remaining pastry, trim the edge, and crimp the top and bottom edges together. Cut slits in the top for the steam to escape. Glaze with egg / milk if desired.
- Bake at 200°C / 400°F for 20 minutes, reduce heat to 180°C / 350°F, and bake for an extra 30-40 minutes longer (40 to 50 minutes longer if doing a 10-inch pie). Cool on a rack.
I adapted this to metric from an American recipe for rhubarb and strawberry pie.
