Rhubarb Strawberry Pie
Rhubarb pie is a really easy one. You need just the dough, rhubarb and a lot of sugar. But I think that sometimes it needs more flavour. Do you want to know the way how to make the best rhubarb pie? Read my recipe!
What's necessary for a rhubarb pie?
Don't worry to use a lot of sugar while making a rhubarb pie, because rhubarb is very sour. You can replace sugar with honey but you'll still need a lot.
Is it possible to make a gluten-free version?
Of course it is! The filling is gluten-free in the original recipe and the crust is very easy to replace with a gluten-free version. For example, use some rice flour or almond flour and the pie is going to be mesmerising! Just be careful, because maybe you'll need to use more than I have in my recipe.
A vegan one?
The only non-vegan ingredients in this pie are butter and egg yolk, which are not very important. You can replace the butter with coconut oil and the egg yolk just with some water. It won't be so glossy, but I think it doesn't matter.
Recipe:
Yield: 1 pie
Time: 2 hours 20 minutes
crust:
1 and 1/4 cup / 150g all-purpose flour
1 cup / 240g butter
1/2 teaspoon salt
1/3 cup / 80g sugar
1/4 cup / 60ml water
filling:
500g rhubarb
160g strawberies
1/2 cup / 125g sugar
1/2 cup / 125ml + 1/8 cup / 30ml water
1/2 lime
decorating:
1 egg yolk
1/4 cup / 80g sugar
step 1
Put the flour with butter into a large bowl and place it into the freezer for 10 minutes. Then mix it together and add the rest of ingredients. Make a smooth dough, cover with a towel and let it chill for 20 minutes in the fridge.
step 2
Cut the rhubarb into small pieces. Roll the dough into a round on a lightly floured surface and put it in your pie dish and fill it with rhubarb. (Keep some dough for the top of your pie.)
step 3
Put the strawberries into a mixer. In a sauce pan mix sugar with water and cook for 5 minutes until the sugar dissolves into a clear syrup. (Do not stir.) After 3-5 minutes it’ll begin to take on an amber color. Then turn the heat off and CAREFULLY add 1/8 cup water. Stir and after 10 minutes put the caramel into the mixer filled with strawberries. Mix until smooth. Then add lime juice, lime zest and pour your pie with the mixture.
step 4
Preheat the oven to 180°C / 350°F.
step 5
Decorate the pie with the rest of your dough, brush it with the egg yolk and sprinkle with sugar. Put it in the oven and bake for 45 minutes.
step 6
Let the pie cool for 20 minutes. I like to eat it while it’s still a little hot with some ice cream. But if you don’t like it this way, you can put it into the fridge after 10 more minutes.
Porce: 1 koláč
Čas: 2 hodiny 20 minut
korpus:
1 a 1/4 hnrku / 150g hladké mouky
1 hrnek / 240g másla
1/2 lžičky soli
1/3 hrnku / 80g cukru
1/4 hrnku / 60ml vody
náplň:
500g rebarbory
160g jahod
1/2 hrnku / 125g cukru
1/2 hrnku / 125ml + 1/4 hrnku / 60ml vody
1/2 limetky
dozdobení:
1 žloutek
1/4 hrnku / 80g cukru
krok 1
Do velké mísy dejte mouku s máslem a vše nechte 10 minut vychladit v mrazáku. Potom přidejte zbylé ingredience na těsto a vypracujte hladké těsto. Přikryjte ho utěrkou a nechte 20 minut odpočinout v mrazáku.
krok 2
Nakrájejte rebarboru na malé kousky. Vyválejte těsto do kruhu na pomoučněné ploše, dejte ho do formy a přidejte rebarboru. (Nechte si trochu těsta na vrch koláče.)
krok 3
Jahody dejte do mixéru. V rendlíku promíchejte cukr s vodou a vařte, dokud se cukr nerozpustí a nevznikne sirup. (Nemíchejte.) Potom vypněte plamen a OPATRNĚ přilijte 1/8 hrnku vody. Promíchejte a po deseti minutách karamel přidejte k jahodám. Rozmixujte vše dohladka, přidejte limetkovou kůru a šťávu a vše nalijte na koláč.
krok 4
Rozpalte troubu na 180°C / 350°F.
krok 5
Ozdobte koláč zbylým těstem, potřete žloutkem, posypejte cukrem a pečte 45 minut.
krok 6
Nechte koláč vychladnout 20 minut. Já ho mám rád ještě trochu teplý se zmrzlinou, ale pokud ho chcete úplně studený, tak ho můžete po dalších 10 minutách dát potom do lednice.