Ingredients and Weight:
- 1 1/2 pounds fresh strawberries, hulled and sliced
- 1 pound fresh rhubarb, cut into 1-inch pieces
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, cubed
- 1 9-inch pie crust, homemade or store-bought
Preparation Time:
20 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, cinnamon, salt, and lemon juice. Toss to coat.
- Transfer the mixture to the pie crust and dot with butter cubes.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling and thickened.
- Let cool for at least 30 minutes before serving.
Nutritional Information:
- Calories: 350 per slice
- Fat: 15 grams
- Carbohydrates: 45 grams
- Protein: 3 grams
Dish Characteristics:
- Sweet, tart, and tangy
- Rustic, homemade charm
- Perfect for dessert or breakfast
User Comments:
- "This pie was a hit at our family gathering! The strawberry and rhubarb combination is divine."
- "Easy to make and so delicious. The crust was flaky and the filling was bursting with flavor."
- "I love that this pie is made with fresh fruit. It's a reminder of summers past."
Special Precautions and Tips:
- For the best flavor, use ripe, in-season strawberries and rhubarb.
- If the pie crust is too brown during baking, cover the edges with aluminum foil.
- Let the pie cool before slicing to prevent the filling from running out.
