A strawberry rhubarb pie is a classic. The tartness of the rhubarb complements the sweetness of the strawberries perfectly.
Rhubarb has to be cooked for a pie. In this recipe, the fresh strawberries are added after cooking so that the fresh taste of the strawberries is not lost.
1 baked nine-inch pie shell
3 cups rhubarb cut into one-inch pieces
1 cup granulated sugar
1/4 cup water
a few drops of red food coloring (optional)
2 large egg yolks
1/4 cup whipping cream
3 tablespoons cornstarch
1 1/2 cups strawberries, hulled and sliced
- Combine the rhubarb pieces, sugar, and water in a saucepan. Cook over medium heat until the mixture begins to simmer, stirring often. Turn the heat to low and continue simmering until the rhubarb is soft. Add the red food coloring if desired.
- While the rhubarb is cooking, mix the egg yolks, cream, and cornstarch together with a whisk until the mixture is smooth. Once the rhubarb is cooked, stir in the cream mixture. Bring the mixture back to a simmer and cook until thick and bubbly, about two minutes over low heat.
- Pour the rhubarb mixture into a bowl. Add the prepared strawberries. Let stand until the mixture cools almost to room temperature, stir to mix the fruit together, and add to the baked pie shell. Chill in the refrigerator. Garnish with whipped cream.