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I've done Blueberry, and Cherry pies from scratch (even pitted the cherries by hand) but I have never even TASTED a strawberry-rhubarb pie.
I know rhubarb can be tart, and I have a basic recipe. If it works well, I hope to make one for my papa the next time I visit (I'll have to use Splenda instead of sugar, as he is diet-controlled diabetic, but that should be okay).
Any experienced bakers with tips for me?
Posts: 1664 | Registered: Apr 2004
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Rhubarb can be deceptively juicy. It looks so dry, but expect it to be as juicy as berries once it's cooked.
Posts: 9866 | Registered: Apr 2002
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My Aunt Helen would know, but she is no longer with us. You just gave me an all-sensory memory of her, though. Thank you, and sorry I have no advice.
Posts: 10890 | Registered: May 2003
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Because you're using Splenda, it won't brown like it would with sugar (no caramelization). The Splenda web site says to spray the top of the pie with cooking spray so it will turn brown when baked.
Posts: 26077 | Registered: Mar 2000
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I've never made rhubarb pie, but I've made strawberry /rhubarb and raspberry/rhubarb crisp. The recipe I've got calls for some oregano. I have no idea why it calls for oregano but it turns out delicious.
Posts: 12591 | Registered: Jan 2000
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My only experience with rhubarb anything was some strawberry flavored rhubarb things I bought once from Trader Joe's. They were repellant. Tasted like strawberry flavored wood.
Posts: 16059 | Registered: Aug 2000
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My mom has an absolutely wonderful strawberry-rhubarb pie/crisp recipe that uses sour cream as the saucy stuff. It's very elegant and delicious with vanilla ice cream. I'll give you the recipe if you want it. I personally prefer the crisp with the rhubarb, but if you like pie better, it would be great that way too.
Posts: 1903 | Registered: Sep 2003
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What I do with my rhubard pies: (my favorite is rhubarb and peach, though strawberry is classic)
Mix a cup of flour and a cup of sugar and some nutmeg if you like, and sprinkle half of it on the bottom of the pie shell. Dump all the fruit in, and then dump the other half of the flour/sugar on top. Then put on the top crust. This provides all the sweetness you need, and also keeps the crust from getting soggy.
I'm not sure how this works with splenda, but I really like using a mix of raw sugar and brown sugar instead of granulated. Oh- and put pats of butter all over the top of everything right before you put on the top crust.
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I've always had stringy texture issues with any rhubarb I've encountered, though I don't mind the flavor. Is this because it wasn't prepared right?
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I'd love recipes, if anybody wants to share. I have a feeling the rhubarb pie is going out of fashion. I have never in my life had one.
Turns out my recipe called for half strawberry half rhubarb filling, but I didn't have enough rhubarb. So it's two thirds strawberry one third rhubarb.
I want to keep trying different things until I get one that we like, so I can really have something good for my papa. I'm starting to be quite a cook.
Oh, and I'm not using Splenda in the crust, just the filling. Actually, I used sugar in this one, though I plan to try a Splenda one as soon as I get it right the regular way. Make sense? But I am more than willing to try any suggestions.
Posts: 1664 | Registered: Apr 2004
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If you are willing to use a little sugar, brush milk sweetened with sugar onto the top to make it nice and brown.
Posts: 26077 | Registered: Mar 2000
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I have no advice, but strawberry-rhubarb pie is heavenly. I'll be interested in hearing how yours turns out with the Splenda - I might try making one this summer.
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Rhubarb filling? Surely with rhubarb in season, you are not using canned or prepared rhubarb are you? Is there even such a thing?
I also like apple-rhubarb pie, and like Annie, I use nutmeg and cinnamon which turned out pretty well. I've never tried peach or raspberry, but that sounds good, too!
The strawberries are usually sweet enough to mask the tartness of the rhubarb, so I don't usually put in anywhere near what the recipies call for sugar wise. I think I put in 1/4 to 1/3 cup. I like tart, though. The smaller the rhubarb stalks, the better the taste, too, I've been told.
Brush egg white on the top of your pie for that shiny golden look (or any pastry for that matter) Sprinkling with sugar is also good.
Anna, rhubarb is stringy, but should be pretty mushy by the time the pie is cooked. It could have been undercooked, though. Rhubarb looks like celery, so it definitely has to break down quite a bit before it is good pie/sauce texture.
I second the warning about the juice! The rhubarb and strawberries both will become mostly liquid.
I couldn't get my top crust to work one day so I did a "crisp" with flour, oats, butter and sugar sprinkled over the top. It was yummy.
I love rhubarb pie Posts: 1777 | Registered: Jan 2003
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Mmmm, raspberry-rhubarb sounds great... we've got lots of blueberries right now, has anyone ever tried making blueberry-rhubarb?
I like making rhubarb crisp. I cook the rhubarb on low on the stove -- I add enough water to keep it from burning, and then cook it until it's mushy. Then I mix in some raisins, cinnamon, brown sugar, and flour (for thickening). Then I add the crisp topping (oats, bran, oil, brown sugar, walnuts, cinnamon) and bake until the top starts to get crispy... mmm, I should make some more soon, do one more rhubarb harvest before we leave the plants alone for the rest of the summer...
Posts: 2911 | Registered: Aug 2001
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Strawberry Rhubarb is my favorite pie. My mother has a great recipe, but I have no idea where it is... we're HOPINg to coax a pie out of her next weekend.
Posts: 4112 | Registered: May 2001
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Mmm... my mom used to serve us peach slices and blueberries when I was a kid, I bet it's great as a pie...
Posts: 2911 | Registered: Aug 2001
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my mom does a pie with rhubarb and strawberry jello powder. I'll have to get the recipe from her and post it here. I wonder if you can use the sugar-free jello powder for it?
Posts: 2034 | Registered: Apr 2004
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The real sugar version of the pie is delicious. I'll have to try sugar-free next.
I used fresh Rhubarb, but you actually CAN get it frozen, I'm told. Haven't seen any but I didn't look.
Posts: 1664 | Registered: Apr 2004
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whenever I see Rhubarb, it reminds me of the fox show (which was canceled the year before last) John Doe. There was a woman in the show that loved Rhubarb pie. Kind of a strange thing to remember...but she was very attractive, so I guess that made her memorable.
Posts: 1901 | Registered: May 2004
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I never have trouble finding frozen rhubarb in the supermarket here. Decent fresh is hard to find though.
I still have fond memories of growing it in the backyard when we lived in NJ. I don't think it grows well out here -- not that I've ever tried.
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Decent fresh is hard to find though.
