Rhubarb Cranberry Pie Recipes

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GRANDMA'S STRAWBERRY-RHUBARB PIE



Grandma's Strawberry-Rhubarb Pie image

Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 1 pie

Number Of Ingredients 21

2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup cake flour (recommended: Soft As Silk)
3 teaspoons sifted powdered sugar
1/2 cup butter-flavored shortening (recommended: Crisco)
1/4 cup salted butter
Pinch salt
1 egg
2 teaspoons vinegar
1/4 cup ice cold water
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar

Steps:

  • Crust Preparation:
  • Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
  • Preheat oven to 425 degrees F.
  • Filling Preparation:
  • Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

RHUBARB CUSTARD PIE



Rhubarb Custard Pie image

Rhubarb, technically a vegetable, is known for its very tart flavor and the fact that only the stalks are edible. There are many varieties of rhubarb which account for how the stalks vary in color from a deep red to a pale green. Although the flavor is delicious on all kinds, this pie looks prettiest with the red-stalked varieties. Look for thinner stalks, they will be more tender and less fibrous than thicker stalks.

Provided by Food Network Kitchen

Categories     dessert

Time 3h35m

Yield 10 servings

Number Of Ingredients 9

1 sheet refrigerated pie dough (from a 14.1-ounce package)
1 1/4 pounds rhubarb (about 6 medium stems), trimmed, halved lengthwise and cut into 1-inch pieces (about 4 1/2 cups)
3/4 cup granulated sugar
1/2 teaspoon finely grated orange zest, preferably Valencia
2 tablespoons orange juice, preferably Valencia
2 large eggs
2/3 cup heavy cream
1/4 cup all-purpose flour
Confectioners' sugar, for serving

Steps:

  • Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
  • Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.

STRAWBERRY-RHUBARB PIE



Strawberry-Rhubarb Pie image

A marriage made in pastry heaven, fresh-from-the-patch sweet strawberries and ruby red rhubarb! This stunning Strawberry-Rhubarb Pie is a seasonal go-to. No fear, rhubarb is surprisingly easy to work with and Betty walks you through every step in this easy Strawberry-Rhubarb Pie. The gooey goodness of the filling paired with the flaky crust makes for a delightful dessert any day of the week. This sweet yet tart Strawberry-Rhubarb Pie recipe from scratch makes it easy to say "yes" to seconds.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 8

Number Of Ingredients 7

Two-Crust pastry*
2 cups sugar
2/3 cup Gold Medal™ all-purpose flour
1 teaspoon grated orange peel, if desired
3 cups 1/2-inch pieces rhubarb
3 cups sliced strawberries
1 tablespoon butter or margarine

Steps:

  • Heat oven to 425°F. Make pastry. Mix sugar, flour and orange peel in large bowl. Stir in rhubarb and strawberries. Turn into pastry-lined pie plate. Dot with butter.
  • Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Place pastry over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Sprinkle with additional sugar if desired.
  • Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake about 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Serve warm or cool.

Nutrition Facts : Calories 555, Carbohydrate 87 g, Cholesterol 5 mg, Fiber 3 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 310 mg

RASPBERRY RHUBARB PIE



Raspberry Rhubarb Pie image

The tartness of rhubarb and tanginess of raspberries come together for a simple and simply delicious pie that can be cooling on the counter in just one hour.

Provided by Brooke Lark

Categories     Dessert

Time 1h

Yield 8

Number Of Ingredients 9

3 cups fresh or frozen rhubarb
3 cups fresh or frozen raspberries
6 tablespoons butter, melted
2 tablespoons vanilla
1 1/2 cups sugar
1/2 cup Gold Medal™ all-purpose flour
1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 quart vanilla ice cream

Steps:

  • Heat oven to 350°F. In a large bowl, mix rhubarb, raspberries, 4 tablespoons of the butter, vanilla, 1 1/3 cups of the sugar and flour until all fruit is coated; spoon into deep dish pie crust.
  • Slice a few small diamonds in refrigerated crust. Place crust on top of the pie.
  • Using a small basting brush; spread remaining melted butter over the top crust. Sprinkle remaining sugar over top.
  • Bake 30 minutes. Cover the top of the pie with loose layer of foil; return to oven for an additional 40 to 50 minutes or until the crust is golden brown and the rhubarb mixture is bubbly.
  • Remove from the oven; allow to cool 2 to 3 hours. Slice and serving with heaps of vanilla ice cream.

Nutrition Facts : ServingSize 1 Serving

RHUBARB AND STRAWBERRY PIE



Rhubarb and Strawberry Pie image

A delicious tart and sweet combination. Nothing tastes better with vanilla ice cream. Fresh or frozen rhubarb may be used.

Provided by Terri

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Yield 8

Number Of Ingredients 8

1 cup white sugar
½ cup all-purpose flour
1 pound fresh rhubarb, chopped
2 pints fresh strawberries
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
  • Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
  • Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
  • Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

Nutrition Facts : Calories 437.3 calories, Carbohydrate 64.1 g, Cholesterol 33.2 mg, Fat 18.8 g, Fiber 4.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 258.5 mg, Sugar 33.2 g

CRANBERRY RHUBARB UPSIDE-DOWN CAKE



Cranberry Rhubarb Upside-Down Cake image

Toni Fohey of Waukesha, Wisconsin writes, "With a few alterations over the years, this has become one of my families' favorites. I get requests for the recipe every time I make it for guests."

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 14

1/2 cup quick-cooking oats
2/3 cup boiling water
2 tablespoons butter, melted
1/3 cup plus 1/2 cup packed brown sugar, divided
1 cup fresh or frozen cranberries, coarsely chopped
1 cup chopped fresh or frozen rhubarb
1 egg
1/2 cup sugar
1/4 cup canola oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup chopped walnuts, toasted

Steps:

  • Place oats in a small bowl; add boiling water. Cover and let stand for 20 minutes. Meanwhile, pour butter into an 8-in. square baking dish coated with cooking spray; sprinkle with 1/3 cup brown sugar. Add cranberries and rhubarb. , In a large bowl, beat the egg, sugar, oil and remaining brown sugar. Stir in oat mixture. Combine the flour, baking powder, cinnamon and salt; gradually beat into egg mixture until blended. Fold in walnuts. Spoon over fruit. , Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Immediately invert onto a serving plate. Serve warm.

Nutrition Facts : Calories 227 calories, Fat 9g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 114mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

STRAWBERRY RHUBARB PIE RECIPE BY TASTY



Strawberry Rhubarb Pie Recipe by Tasty image

Here's what you need: rhubarb, strawberry, sugar, cornstarch, salt, pie dough, whipped cream

Provided by Matthew Johnson

Categories     Bakery Goods

Yield 6 servings

Number Of Ingredients 7

3 cups rhubarb, chopped
3 cups strawberry, quartered
1 cup sugar
¼ cup cornstarch
¼ teaspoon salt
1 package pie dough
whipped cream, to garnish

Steps:

  • In a large bowl, toss the strawberries and rhubarb with the sugar, salt, and cornstarch. Set to the side.
  • Line a pie tin with the pie dough.
  • Preheat the oven to 375°F (190°C).
  • Empty rhubarb and strawberry mixture into the pie tin, evenly distributing the mixture.
  • Cut pie dough into strips and weave a lattice design on top of the pie. (You can also top with more pie dough in a full sheet with slits.)
  • Bake the pie until the filling is bubbling and the crust is golden brown, about 2 hours. Cover the edge of the pie with foil if it begins to darken.
  • Let cool slightly before serving.
  • Enjoy!

Nutrition Facts : Calories 302 calories, Carbohydrate 55 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, Sugar 28 grams

BLUEBERRY RHUBARB PIE



Blueberry Rhubarb Pie image

The baker and pie coach Kate McDermott has many tricks to figure out when a pie is done, but her favorite is what she calls "the heartbeat of the pie." She listens for a sizzle that tells her that the fat in the crust is cooking the flour, and for a thumping sound that indicates that the simmering liquid is bumping up against the top crust. Also, watch for bubbling: This will tell you that the temperature is high enough that the thickeners have dissolved into the filling. All-berry pies can be too sweet and soft, so the tart crunch of rhubarb makes an ideal complement, especially in early spring. This glowing purple-magenta filling is quite spectacular.

Provided by Julia Moskin

Categories     pies and tarts, dessert

Time 1h

Yield 1 9-inch pie

Number Of Ingredients 11

Dough for a double-crust pie, chilled (see recipe; be sure to double it)
2 1/2 cups/312 grams rhubarb, trimmed and cut into 1/2- to 1-inch lengths
1 1/2 cups/226 grams blueberries or blackberries
3/4 cup/150 grams granulated sugar, more for sprinkling
2 tablespoons all-purpose flour
2 tablespoons quick-cooking tapioca (also called instant, minute or small pearl tapioca)
1/3 teaspoon salt
Pinch of freshly grated nutmeg
1 teaspoon fresh lemon juice
1/2 tablespoon cold unsalted butter
1 egg white, whisked with 1 tablespoon water

Steps:

  • Heat oven to 425 degrees. Roll out both crusts. Line a deep 9-inch pie pan with the bottom crust and return both crusts to the refrigerator.
  • In a medium bowl, combine rhubarb, berries, sugar, flour, tapioca, salt, nutmeg and lemon juice. Toss to coat and combine, then scoop into waiting bottom crust. The fruit should come up to within 1/2-inch of the rim of the pan; do not overfill. If necessary, add more or subtract some of the fruit. Break the butter into pieces and dot over the fruit.
  • Lay top crust over filling. Trim excess dough from the edges and crimp, then cut 6 or 7 vents on top. Brush a light coating of egg wash over the crust, including the edges.
  • Bake for 20 minutes. Reduce heat to 375 degrees. Bake another 25 minutes, then open the oven and quickly sprinkle the crust with a thin coating of granulated sugar. Bake another 10 to 15 minutes, or until you see steady bubbling in the filling coming through the vents.
  • Remove pie from oven and listen to it: if the crust is sizzling, and the filling is audibly bubbling against the top crust, it is done. Let cool completely before serving.

Nutrition Facts : @context http, Calories 385, UnsaturatedFat 3 grams, Carbohydrate 76 grams, Fat 7 grams, Fiber 12 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 835 milligrams, Sugar 27 grams, TransFat 0 grams

WINNING RHUBARB-STRAWBERRY PIE



Winning Rhubarb-Strawberry Pie image

While being raised on a farm I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. -Marianne Carlson, Jefferson, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 8 servings.

Number Of Ingredients 14

1 large egg
4 to 5 tablespoons ice water, divided
3/4 teaspoon white vinegar
2-1/4 cups all-purpose flour
3/4 teaspoon salt
3/4 cup cold lard
FILLING:
1-1/4 cups sugar
6 tablespoons quick-cooking tapioca
3 cups sliced fresh or frozen rhubarb, thawed
3 cups halved fresh strawberries
3 tablespoons butter
1 tablespoon 2% milk
Coarse sugar

Steps:

  • In a small bowl, whisk egg, 4 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add additional ice water, a teaspoon at a time, just until mixture comes together., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 400°. In a large bowl, mix sugar and tapioca. Add rhubarb and strawberries; toss to coat evenly. Let stand 15 minutes., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim., Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place pie on a baking sheet; bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool pie on a wire rack.

Nutrition Facts : Calories 531 calories, Fat 25g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 269mg sodium, Carbohydrate 73g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.

STRAWBERRY RHUBARB PIE



Strawberry Rhubarb Pie image

This rave-worthy pie showcases perfectly the classic combination of sweet strawberries with tart rhubarb.

Provided by Florence Fabricant

Categories     pies and tarts, dessert

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 11

2 cups rhubarb in one-inch pieces, about one pound
3 cups strawberry halves
1 cup sugar
3 tablespoons ''minute'' tapioca
3 tablespoons unsalted butter
2 ½ cups all-purpose flour, plus more for dusting
½ teaspoon salt
¾ teaspoon sugar, plus extra for sprinkling
15 tablespoons unsalted butter (almost 2 sticks), very cold and cut into 1/4-inch cubes
½ cup ice-cold water
1 tablespoons milk

Steps:

  • Prepare the pastry: combine the flour, salt and sugar in a large mixing bowl. Using a fork or pastry cutter, work half of the butter into the flour until it resembles coarse meal. Quickly work the remaining butter into the dough until the biggest pieces are the size of lima beans. Drizzle in the water in several additions, tossing and mixing between each. (It should look rather ropy and rough.) Stop adding water when a few bits of dry flour remain in the bottom of the bowl; do not overwork the dough or it will become tough. Gather two-thirds of the dough and wrap tightly with plastic wrap. Do the same with the remaining third. Flatten into disks. Refrigerate for at least 30 minutes. When the dough is chilled, roll out the larger piece and line a nine-inch pie pan.
  • If rhubarb is thick, peel it. Combine rhubarb and strawberries in a bowl. Mix sugar and tapioca together and fold gently into the strawberries and rhubarb. Allow to macerate for 15 minutes.
  • Preheat oven to 425.
  • Spoon fruit into pastry shell and dot with butter. Roll out remaining pastry, cut into strips three-quarters of an inch wide and weave a lattice to cover the pie. You can simply lay the strips on top in criss-cross fashion if weaving is not one of your skills. Seal, trim and crimp the edges. Brush the lattice with milk and sprinkle with a bit of sugar.
  • Bake in preheated oven for 15 minutes. Lower heat to 350 degrees and bake 40 minutes longer, until pastry has browned and filling begins to bubble. Let pie cool completely before serving, at least 3 hours and up to overnight to set the filling.

Nutrition Facts : @context http, Calories 508, UnsaturatedFat 8 grams, Carbohydrate 64 grams, Fat 27 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 17 grams, Sodium 153 milligrams, Sugar 29 grams, TransFat 1 gram

RHUBARB RASPBERRY CUSTARD PIE



Rhubarb Raspberry Custard Pie image

This wonderful pie is from Better Homes & Gardens 1990 Best Recipes Yearbook..Perfect for your guests or loved ones...very impressive looking and well worth the effort...you won't believe that you made it...amazing flavours...

Provided by Baby Kato

Categories     Pie

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

1 1/4 cups white sugar
1 tablespoon flour
1/4 teaspoon nutmeg
4 eggs, beaten
1 favourite pastry shells
3 cups rhubarb, cut into 1 inch peices
1 cup raspberries, fresh or 1 cup frozen raspberries (unsweetened)
1/4 cup flour
1/4 cup white sugar
1/4 cup almonds, chopped
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons butter (or margarine)
1 sheet aluminum foil

Steps:

  • In small bowl combine 1 1/4 cups sugar, 1 tbsp flour, and 1/4 tsp nutmeg.
  • Add eggs.
  • Beat till well blended.
  • Prepare pastry, combine rhubarb and raspberries and spoon into pastry.
  • Pour the egg mixture over fruit.
  • Cover the edges with foil to prevent overbrowning.
  • Bake 375 degrees for 25 minutes, then remove foil and bake 15 minutes more.
  • Combine 1/4 cup flour, 1/4 cup sugar, almonds, cinnamon and 1/2 tsp nutmeg.
  • Cut in butter, until the size of a small pea.
  • Remove pie from oven and sprinkle topping around the outer edge of fruit and custard.
  • Leave a 5" circle in the center uncovered.
  • Return to oven for 5 more minutes.
  • Cool on wire rack.
  • Cover and chill any leftovers-- if you have any!

Nutrition Facts : Calories 387.5, Fat 15.6, SaturatedFat 4.8, Cholesterol 100.6, Sodium 199.9, Carbohydrate 57.2, Fiber 2.9, Sugar 39, Protein 6.6

RHUBARB-CRANBERRY COBBLER



Rhubarb-Cranberry Cobbler image

Provided by Ila Walrath

Categories     Berry     Fruit     Ginger     Vegetable     Dessert     Bake     Cranberry     Rhubarb     Bon Appétit     Ohio

Yield Makes 8 to 10 servings

Number Of Ingredients 15

2 cups sugar
3 1/2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
8 cups frozen rhubarb (about 2 pounds), unthawed
1 cup fresh or frozen cranberries
1/4 cup frozen concentrated cranberry juice cocktail, thawed
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
1/2 cup whole milk
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Vanilla ice cream

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Whisk 1 cup sugar and next 3 ingredients in large bowl to blend. Mix in rhubarb and cranberries, then concentrate. Transfer to prepared dish. Bake until heated through and bubbling, about 30 minutes. Meanwhile, beat butter and remaining 1 cup sugar in medium bowl until blended. Beat in egg and vanilla, then milk. Sift flour, baking powder and salt over; beat batter to blend. Drop batter by scant tablespoonfuls over hot fruit mixture. Bake cobbler until topping is golden and filling is bubbling thickly, about 45 minutes. Transfer cobbler to bowls or goblets and top with ice cream.

APPLE CRANBERRY RHUBARB CRISP



Apple Cranberry Rhubarb Crisp image

I often make this for a Sunday Dessert. You can vary the fruit to suit your taste. Use fresh when it's in season or frozen all year round.

Provided by Scandigirl

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

1/3 cup lightly packed brown sugar
1/3 cup oats
3 tablespoons whole wheat flour
1 teaspoon cinnamon
2 tablespoons margarine, melted
2/3 cup sugar
3 tablespoons flour
1 grated orange, rind of
2 cups sliced apples
2 cups diced rhubarb (fresh or frozen thawed)
1 cup cranberries (fresh or frozen)

Steps:

  • Topping: Combine all ingredients.
  • Mix well.
  • Set aside.
  • Fruit: Combine sugar, flour and orange rind.
  • Add fruits; toss to coat fruit thoroughly with dry ingredients.
  • Spoon into 8-cup baking dish.
  • Sprinkle topping evenly over fruit.
  • Bake at 375 for 40-50 minutes, or until fruit is tender.
  • Serve warm or at room temperature.

RHUBARB-CRANBERRY PIE



Rhubarb-Cranberry Pie image

Number Of Ingredients 10

4 cups rhubarb sliced fresh or frozen sliced rhubarb, thawed
1 cup cranberry halved
1 1/2 cups sugar
3 tablespoons tapioca quick-cooking
1/2 teaspoon cinnamon ground
1/8 teaspoon salt
6 drops food colors red (optional)
Pastry for a 9-inch double-crust pie
2 tablespoons butter or margarine
1 egg beaten (optional)

Steps:

  • In large bowl, mix rhubarb, cranberries, sugar, tapioca, cinnamon and salt let stand for 15 minutes. Add food color.Preheat oven to 425°. Divide dough almost in half. On a lightly floured surface, roll larger portion of dough to 1/8 -inch thickness. Fit loosely into a 9-inch pie plate. Spread fruit mixture in pastry shell. Dot with butter or margarine.Roll remaining dough for top crust and place over filling.* Trim both crusts 1/2 inch beyond rim of pie plate. Fold edges under seal and flute. Cut a decorative design in center of pie to permit steam to escape.For a browner crust, brush top of pie with egg. Bake for 10 minutes. Reduce heat to 375°. Bake 35 to 40 minutes longer or until rhubarb is tender when pierced with a fork. Cool on a wire rack. Serve slightly warm with vanilla ice cream if desired.*If desired, cut rolled dough into 1/2 -inch strips. Weave strips in lattice fashion over filling, leaving 1 inch spaces between strips. Trim lattice strips even with bottom pastry. Fold bottom pastry over lattice strips seal and flute.

Nutrition Facts : Nutritional Facts Serves

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From oceanspray.com


STRAWBERRY AND RHUBARB PIE | RICARDO
Preheat the oven to 200 ºC (400 ºF). Roll out the dough. Line a 20-cm (8-inch) pie plate. Set aside. In a bowl, combine all the filling ingredients. Pour into the pie shell. Cover with the remaining pie dough. Bake in the lowest position of the oven for 10 minutes. Reduce the oven’s temperature to 180 ºC (350 ºF).
From ricardocuisine.com


MICHELLE LOSEY'S CRANBERRY RHUBARB PIE - BAKESPACE
DIRECTIONS. Preheat oven to 375 F. Mix vanilla and lemon juice together and pour over rhubarb/ cranberry. Mix then add sugar and salt and mix well. Poke a few hole w/fork on bottom of crust. Pour filling into crust. Add topping.
From bakespace.com


STRAWBERRY RHUBARB PIE RECIPE - EAT THE LOVE
2021-05-06 Place the rhubarb, strawberries, sugar, cornstarch, balsamic vinegar, cinnamon, and vanilla in a large bowl. Mix to combine. Pour the filling into the pie crust. Cut the butter up into 1/4-inch pieces and dot it all over the pie filling. Roll out the second crust into a 12-inch disk, then cut the crust into strips.
From eatthelove.com


STRAWBERRY-RHUBARB PIE | KING ARTHUR BAKING
Instructions. To make the crust: Line a 9" pie pan (or two 6" pie pans) with half the crust. Refrigerate while you make the filling, for at least 30 minutes. To make the filling: Whisk together the sugar, thickener, and salt. Toss the rhubarb and strawberries with the sugar mixture. Spoon the fruit into the pan (s), filling them about 3/4 full ...
From kingarthurbaking.com


CRANBERRY RHUBARB PIE - COOKEATSHARE
STRAWBERRY RHUBARB PIE. In a large bowl, mix all the pie ingredients well. Pour ... oven to 350 degrees and bake an additional 45 minutes or until pie is done. ... FRESH STRAWBERRY RHUBARB PIE. In a 4 cup glass measure, combine rhubarb, tap water, ... of strawberries and rhubarb in pastry lined 9 inch pie pan. ...
From cookeatshare.com


RHUBARB STRAWBERRY PIE | READER'S DIGEST CANADA
Preheat oven to 400°. In a large bowl, combine sugar and tapioca. Add fruit; toss to coat. Gently stir in the juice, marmalade if desired, and orange zest. Let stand for 15 minutes. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate.
From readersdigest.ca


STRAWBERRY RHUBARB CREAM PIE - EAGLE BRAND
1: Arrange rhubarb and strawberries in prepared pie shell.. 2: Combine egg, sweetened condensed milk and lemon juice; pour evenly over fruit.. 3: Combine brown sugar, flour, pecans and cinnamon, if using. Pour butter over, tossing until crumbly. Top fruit with topping. 4: Bake in preheated 350°F (180°C) oven 45 to 50 minutes or until golden brown.
From eaglebrand.ca


RHUBARB CRANBERRY APRICOT PIE FILLING TURNIPS 2 TANGERINES
2012-08-24 Instructions. In a medium saucepan combine rhubarb, cranberries, apricots, sugar, cranberry juice, lime juice and clear gel starch. Bring to a boil, reduce heat. simmer on medium low for 10 minutes, stirring constantly until mixture is …
From turnips2tangerines.com


BEST STRAWBERRY RHUBARB PIE RECIPE | THE RECIPE CRITIC
2021-06-21 Preheat oven to 425. In a 9 inch pie pan, place one of your pie crusts evenly in the pan and press it into the pan. Set aside in the fridge until the filling is ready. In a medium bowl, add your chopped rhubarb and strawberries. In a smaller bowl, mix the granulated sugar, brown sugar, cornstarch and salt together.
From therecipecritic.com


BEST THE ULTIMATE STRAWBERRY RHUBARB PIE FOR CANADA DAY RECIPES …
2018-06-24 A Great Canadian Cookbook recipe for making the best The Ultimate Strawberry Rhubarb Pie for Canada Day. ADVERTISEMENT . IN PARTNERSHIP WITH. Great Canadian Cookbook. The Ultimate Strawberry Rhubarb Pie for Canada Day. by Amy Ho. June 24, 2018. Be the first to rate this recipe PREP TIME. 30 min. COOK TIME. 50 min. YIELDS. One double …
From foodnetwork.ca


STRAWBERRY RHUBARB PIE (OLD FASHIONED RECIPE) - CLEVERLY SIMPLE
2019-05-23 Remove the green leaves and slice the rhubarb into ½ inch pieces. Combine the rhubarb, strawberries, sugar, flour, cinnamon, salt, vanilla and lemon juice in a large bowl. Mix well. Preheat your oven to 425˚ F. Remove the dough discs from the refrigerator and roll the larger one out into a 12 inch circle.
From cleverlysimple.com


14 STRAWBERRY RHUBARB PIE RECIPES | ALLRECIPES
2022-02-28 This strawberry rhubarb pie comes together quickly and has just the right degree of sweetness. To boost the filling's flavor, combine the strawberries, rhubarb, butter, sugar, flour, and nutmeg in a saucepan and cook over medium heat until it thickens; then, let it cool completely before pouring into the pie crust. Advertisement.
From allrecipes.com


RHUBARB CHERRY PIE | READER'S DIGEST CANADA
In a large bowl, combine first 5 ingredients; let stand for 15 minutes. Line a 9-in. pie plate with crust. Trim to 1/2 in. beyond rim of plate. Add filling. Top with a lattice or other decorative crust. Trim and seal strips to edge of bottom crust; flute edge. Bake at 400° until the crust is golden and filling is bubbling, 40-50 minutes.
From readersdigest.ca


JAMMIN….RHUBARB & CRANBERRY | JACKIE ELLIOTT WRITES
2019-08-01 Crush the frozen cranberries (or blend fresh ones) and add them to the chopped rhubarb Step 3 Add the sugar and a couple of tablespoons of water to the fruit and heat over a low heat until the fruit softens and the sugar dissolves.
From jackieelliottwrites.com


BEST STRAWBERRY RHUBARB PIE RECIPES | FOOD NETWORK CANADA
2010-06-03 Line pan with pastry, trim and cinch edges. Chill until ready to fill. Toss rhubarb and strawberries with sugar, cornstarch, spices and salt to coat. Fill pie shell with fruit. For crumble topping, combine flour, sugar, nutmeg and salt. Stir in melted butter just until crumbly and spread over fruit. Bake pie on a tray at 400° F for 20 minutes ...
From foodnetwork.ca


OLD-FASHIONED RHUBARB PIE - TASTES BETTER FROM SCRATCH
2021-07-11 Preheat oven to 400 degrees F. Add bottom crust to pie plate. In a large bowl combine the sugar, tapioca flour, and zest. Add rhubarb and toss to coat. Sprinkle 1 tablespoon coarse sugar over the bottom of the pie crust, to help keep it from getting soggy. Pour rhubarb mixture into pie pan.
From tastesbetterfromscratch.com


STRAWBERRY RHUBARB PIE RECIPE - SAVORY NOTHINGS
2022-05-15 Place the dish in the fridge – this helps to develop a flaky crust later! 2. Assemble the filling – just combine all of the filling ingredients in a large bowl and stir well! 3. Spread the filling in the prepared crust and dot with diced butter. prepare bottom crust. …
From savorynothings.com


STRAWBERRY RHUBARB PIE - SALLY'S BAKING ADDICTION
2016-05-13 The crust: Prepare my pie crust recipe through step 5. Make the filling: Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats. Preheat oven to …
From sallysbakingaddiction.com


CRANBERRY RHUBARB SAUCE RECIPES ALL YOU NEED IS FOOD
Add the sugar, coriander, a pinch of salt and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes. Remove from the heat and remove the orange zest; stir in the vanilla. Transfer to a blender and puree until smooth.
From stevehacks.com


OLD-FASHIONED RAISIN AND RHUBARB PIE – A HUNDRED YEARS AGO
2017-05-07 pastry for 8-inch (small) 2-crust pie. milk. sugar. Heat oven to 425° F. In a bowl put egg, sugar, salt, and flour; stir until mixed together. Add raisins and rhubarb, stir gently to combine. Turn into pastry-lined pie pan. Cover with top crust and flute edges. Brush crust with a small amount of milk; sprinkle with sugar.
From ahundredyearsago.com


CRANBERRY RHUBARB CRISP » CRANBERRY MARKETING COMMITTEE
Preheat the oven to 350 degrees F. Combine the rhubarb, cranberries, sugar, and cornstarch in a large cast iron skillet (or baking dish). Stir everything well to combine. Prepare the topping by combining the oats, flour, brown sugar, cinnamon, salt, walnuts, and …
From uscranberries.com


CRANBERRY-STRAWBERRY CRUMB PIE RECIPE - REAL SIMPLE
2018-11-08 Crimp edge and freeze for 15 minutes. Toss cranberries, strawberries, sugar, cornstarch, and salt in a large bowl. Transfer to frozen pie shell and return to freezer. Meanwhile, make the crumb topping: Combine flour, sugar, cinnamon, ginger, and salt in a medium bowl. Add butter and use your fingers to work it into dry ingredients until clumps ...
From realsimple.com


BEST STRAWBERRY RHUBARB PIE RECIPE - DELISH
2020-04-17 Preheat oven to 375°. Using a rolling pin, roll out both pie crusts to about 16" across. In a large bowl, mix together rhubarb, strawberries, …
From delish.com


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