Traditionally made with the last rhubarb and the first summer strawberries, Strawberry Rhubarb pie is beautifully bright, sweet, and tangy. Serve at room temperature with fresh whipped cream.
Ingredients
Strawberries500 gsliced
Rhubarb600 gchopped
Light brown sugar180 g
Cornstarch45 g
Egg yolk1
Heavy cream10 g
Basic pie crust2chilled
Method
1. Pre-heat oven - 200°C
2. Add strawberries, rhubarb and light brown sugar to a clean large mixing bowl
3. Stir until combined
4. Let rest - 30 min
5. Roll out the crust and line the pie dish then set aside
6. Strain the filling, return to the bowl and add light brown sugar and cornstarch
7. Transfer filling to pie dish
8. Place carefully
9. Trim
10. Add egg yolk and heavy cream to a clean small bowl
11. Whisk until combined
12. Brush the glaze all over the top
13. Bake - 10 min, 200°C
14. Reduce the temperature then bake - 25 min, 175°C
15. Let cool completely
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