When it comes to flavor combos, rhubarb and strawberry is one of the best. The sweetness of the strawberries does a wonderful job of balancing out the tart and sour taste of the rhubarb.
Rhubarb is great to use in crisps, pies, and crumbles and other types of desserts because it really needs a lot of sugar. Using an equal amount of rhubarb and strawberries creates a wonderful flavor profile. If you have not baked or cooked with rhubarb in the past, there is no need to worry. It is sold without the leaves in the grocery store and is prepped in the same way as celery. Making a great strawberry rhubarb pie will take some practice as there are some issues that may arise.
However, once you have the basics down, strawberry rhubarb pie will quickly become your favorite type of pie to bake. Here are some great strawberry rhubarb pie recipes to help get you started.
1. Thickening a Strawberry Rhubarb Pie
One of the biggest issues that people have when making a strawberry rhubarb pie is that the pie is too watery or very runny. If you do not use some type of thickener in the pie, this could happen to you.
There are three common types of thickeners that are used in this type of pie. They are flour, cornstarch, and tapioca. Most people do not keep tapioca on hand. If you do or if you plan on making this pie often, it is often the best choice for a thickening agent. Flour will work but tends to make the pie taste a bit blander.
Cornstarch is the next best choice after tapioca. Most people will have cornstarch or flour on hand, so thickening your strawberry rhubarb pie should not be an issue. If you come across a recipe that does not call for a thickener, make sure that you add in a bit of one of these items to the filling.