Rhubarb and strawberry pie

A slice of rhubarb and strawberry pieThe 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.)

  1. Preheat oven to 200°C / 400°F.
  2. Mix the rhubarb and the strawberries with the sugar, tapioca, salt and orange rind. Let sit for 10 minutes.
  3. Roll out the two circles of pastry, and line the pan with the pastry base.
  4. Spoon the fruit mixture onto the pastry base.
  5. 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.
  6. 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.

Freshly baked rhubarb and strawberry pie

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