Strawberry Rhubarb Pie III

Ingredients and Weight:

• 1 kg fresh strawberries, hulled and sliced
• 500 g fresh rhubarb, cut into small pieces
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/4 cup chopped walnuts (optional)
• 1 fully baked 9-inch pie crust

Preparation Time:

15 minutes

Cooking Time:

50-60 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, cinnamon, ginger, and walnuts (if using). Toss to coat.
2. Pour the mixture into the prepared pie crust.
3. Bake at 425°F (220°C) for 15 minutes.
4. Reduce the temperature to 375°F (190°C) and continue baking for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
5. Let cool for at least 2 hours before serving.

Nutritional Information:

• Calories: 350 per slice
• Fat: 10g (5g saturated)
• Cholesterol: 15mg
• Sodium: 150mg
• Carbohydrates: 50g
• Protein: 3g

Dish Characteristics:

• Sweet and tart flavor profile
• Vibrant red and green colors
• Flaky and buttery pie crust
• Perfect for summer gatherings and desserts

User Comments:

• "The perfect balance of sweetness and tartness."
• "The walnuts added a nice crunch and nutty flavor."
• "I love how easy it is to make, even for beginners."
• "It's a crowd-pleaser and always a hit at parties."
• "The strawberry and rhubarb filling is juicy and flavorful."

Special Precautions and Tips:

• If your strawberries are very tart, you may want to add a little more sugar to the filling.
• If you don't have a fully baked pie crust, you can use a pre-made crust from the grocery store.
• Serve the pie with vanilla ice cream or whipped cream for an extra-indulgent treat.