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You are here: Home / Recipes / Recipes by Main Ingredient / Fruit / Guest Post: A Rhubarb & Strawberry Pie From Canada

Guest Post: A Rhubarb & Strawberry Pie From Canada

Published on June 8, 2011 by Helen 5 Comments
Last Updated on November 13, 2018

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Introducing my first guest post by Janet from the wonderful The Brightside blog, part of the Canadian Homemakers Magazine.  You will find my post about Morris Dancing over at the Brightside!

Thank you for having me over! I normally write at The Brightside a happiness blog, where you’ll find Helen today. She’s got a lovely post up about spotting Morris Dancers whilst having a few days away in Kent.

Right now where I live in Southern Ontario, rhubarb is fresh and just ending its season, while strawberries are just beginning. It’s the perfect time to make Strawberry-Rhubarb Pie – a truly fuss-free recipe!

In fact, this recipe is so simple it’s easy to adapt it to other fruits. Try it with whatever is in season in your own area. If I was lucky enough to be in the UK in the summer, after making a strawberry-rhubarb pie I’d definitely try gooseberry, or later on combine blackberries with apple.

Table of Contents

    • The Simplest Pastry Ever
    • Strawberry-Rhubarb Pie
  • Strawberry-Rhubarb Pie
    • Ingredients
    • Instructions
    • Notes

The Simplest Pastry Ever

I learned to make my favourite pastry from my Mum. It’s so fuss-free that at this point I simply eyeball it, but maybe measuring would be a good idea the first time you bake this. :) This recipe makes a tender, rich pastry that’s more melt-in-your-mouth than flaky.

 

Strawberry-Rhubarb Pie

I measured the ingredients I used so you can replicate this recipe exactly, but it’s truly forgiving. You could use more strawberries, or more rhubarb – you only need enough fruit to fill the pie, enough sugar to please your palate, and enough flour to cope with the juiciness of the fruit. I used all the rhubarb in this picture and about half of the strawberries shown.

If you make this pie with another fruit, you can adjust the sugar and flour. Rhubarb and strawberries are both rather tart and juicy, so they need more sugar and flour than other fruits. On the other hand, I don’t like my pies too sweet, so I only used 3/4 cup/180 mL sugar. If you have a really sweet tooth, you might use as much as a cup/235 mL. Apples probably only need half a cup/120 mL of sugar (and a heaping tablespoon/25 mL of flour) unless you use a super-tart variety. The fun of experimenting is how many pies you get to make! :)

Enjoy and happy pie-making.

Janet Rowe

Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!
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5 from 3 votes

Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie
Servings: 8 slices
Author: Helen Best-Shaw
Prep Time30 mins
Cook Time55 mins
Total Time1 hr 25 mins
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Ingredients

For the Crust:

  • 200 g (1 1/3 cups) all-purpose flour
  • 120 g (2/3 cups) soft margarine
  • 3 tbsp cold water

For the Filling:

  • 500 g (1 1/4 lb) rhubarb stalks
  • 400 g (1 lb) strawberries
  • 170 g (3/4 cup) brown sugar
  • 50 g (1/3 cup) all-purpose flour
  • Ground ginger to taste

Instructions

  • Cut margarine into flour with two knives or a pastry-cutter. Sprinkle water on top and with floured hands, gently squeeze into a ball. Refrigerate for 30 minutes before rolling out on a floured surface.
  • Wash and trim rhubarb; chop into 1 cm/1/2-inch slices. Sprinkle with salt; let stand about 20 minutes. Wash and hull strawberries; cut larger ones in halves or quarters.
  • Roll out pastry and cut out pie lid; roll out remaining pastry and line bottom and sides of pie pan.
  • Stir strawberries and rhubarb together; stir in sugar, flour, and a pinch of ginger if you like ginger. Scrape mixture into pan; top with pastry lid. Crimp edges and cut vents.
  • Place pie on a baking sheet to catch drips. Bake in 200°C / 400°F oven for 45-55 minutes - until filling is bubbling and pastry is golden.

Notes

Where I live, most soft margarine comes salted, so I don't add any salt - adjust to your own preference and ingredients.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Strawberry-Rhubarb Pie
Amount Per Serving (8 slices)
Calories 331 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Sodium 151mg7%
Potassium 324mg9%
Carbohydrates 51g17%
Fiber 2g8%
Sugar 23g26%
Protein 4g8%
Vitamin A 600IU12%
Vitamin C 34.4mg42%
Calcium 88mg9%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Baked Goods
Cuisine: Dessert
Keyword: Strawberry & Rhubarb Pie
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Many thanks to Janet for her delicious pie!   I am very pastry unconfident, but this seems so easy so will be trying it soon.

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Filed Under: Baking, Fruit, Pie, Quick & Easy, £ Ingredients: Flour, Fruit, Margarine, Sugar

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    Recipe Rating




  1. Rose

    5 stars
    Janet was so kind to bring in to the office some of her Rhubarb & Strawberry Pie, and it was fall-over delicious. Not too sweet, and the crust was both firm and flaky. This recipe is a total winner.

    Reply
  2. Corina

    5 stars
    I love rhubarb and this looks amazing. Would be delicious with some custard.

    Reply
  3. Janet

    Thanks for sharing that fab idea Corina – that does sound delicious! Let me know if you make it :)

    Reply
  4. Jacqueline

    5 stars
    Oh my goodness! That looks amazing!

    Reply
  5. Janet

    Thanks Jacqueline!

    Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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