Strawberry rhubarb pie is a classic dessert that has been enjoyed for generations. Did you know that rhubarb is technically a vegetable, not a fruit? However, it is commonly used in desserts due to its tart flavour. Another interesting fact is that strawberry rhubarb pie was not always popular. It wasn't until the early 1900s when strawberries became more widely available and affordable that this dessert started to gain popularity. Additionally, some people believe that strawberry rhubarb pie was a favourite of U.S. President George Washington. He grew rhubarb in his garden and is said to have enjoyed eating it with strawberries!
Why do people put rhubarb in a strawberry pie?
Strawberry-rhubarb pie is a classic dessert that is beloved by many. The reason people put rhubarb in the strawberry pie is that the tartness of the rhubarb complements the sweetness of the strawberries. The flavour of the rhubarb also helps to add complexity and depth to the pie filling. Additionally, rhubarb has a unique texture that adds a satisfying crunch to the pie.
Should rhubarb be cooked before baking?
Yes, rhubarb should be cooked before baking. Raw rhubarb can be tough and stringy, so it is best to stew or cook it beforehand. To prepare rhubarb for a pie, you can chop it into small pieces and stew it on the stovetop until it is tender. Once the rhubarb is cooked, you can add it to the pie filling and bake the pie as usual.
What is the best thickener for rhubarb pie?
The best thickener for rhubarb pie depends on personal preference. Some people prefer to use cornstarch, while others prefer tapioca starch. Cornstarch is a fine, white powder that creates a clear, glossy filling. It thickens quickly and does not require high heat to activate. Tapioca starch is a fine, white powder that creates a thick, gel-like filling. It requires higher heat to activate than cornstarch and can create a slightly cloudy filling. Both thickeners work well in rhubarb pie and create a delicious, smooth filling.
What do strawberries and rhubarb taste like?
The combination of strawberry and rhubarb creates a unique flavour profile that is both sweet and tart. The strawberries bring sweetness to the dish, while the rhubarb adds a tangy, slightly sour flavour. The combination of these two flavours creates a delicious balance that is both fruity and complex. The texture of the strawberries and rhubarb also adds to the overall experience of eating the pie, with the soft, juicy strawberries contrasting with the slightly crunchy rhubarb. Overall, strawberry-rhubarb pie is a delightful dessert that is enjoyed by many.
Strawberry Rhubarb Crisp
Selo Olive Oil
2 cups sliced fresh rhubarb
2 cups sliced fresh strawberries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup old-fashioned rolled oats
1/2 cup brown sugar
1/4 teaspoon salt
1/2 cup Croatian olive oil
Preheat the oven to 375°F (190°C).
In a large bowl, toss together the rhubarb, strawberries, sugar, cornstarch, and vanilla extract until the fruit is evenly coated.
Transfer the fruit mixture to an 8x8-inch baking dish.
In a separate bowl, combine the flour, oats, brown sugar, and salt.
Stir in the and olive oil slowly.
Sprinkle the topping over the fruit in the baking dish.
Bake the crisp for 30-40 minutes, or until the filling is bubbly and the topping is golden brown.
Remove the crisp from the oven and let it cool for 5-10 minutes before serving.
Serve warm with a scoop of vanilla ice cream, if desired.
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