Strawberry Rhubarb Pie

My dad came to visit a couple weeks ago to meet his first grandchild, baby B. It was a fun weekend with great weather. Since I rarely see my dad, I decided to bake him something special while he was here.

Now my dad loves rhubarb. Absolutely LOVES it. So naturally, I decided to make something with rhubarb. Another thing my dad loves is pie. I’m actually not a huge fan of pies. And I’m not really sure why. Maybe it’s because you can’t really taste test it before putting it out for everyone to enjoy. I definitely get a boost of confidence when I can actually taste something first.


But even without the taste testing, this pie turned out amazing. I baked it a couple days before we served it and just left it at room temperature covered in foil. I served it with vanilla ice cream and everyone enjoyed it. The only substitution I made was to use 1/4 tsp cardamom instead of the orange peel since I didn’t have any oranges on hand.


This was my first lattice pie crust and I have to admit I think it turned out pretty darn nice looking! I just rolled out the pie crust and used a sharp knife to cut strips. Then I started in the middle and worked my way out.


Be sure that you don’t overlook the step where you let the strawberries and rhubarb sit in a colander for an hour. It will release a lot of juice from the fruit. If that juice was in the pie, it would make the bottom crust very soggy and the pie would probably be a soupy mess. Sorry for not having any pics of a slice of this pie, I took it over to my brothers and we ate it there. You’ll just have to make it yourself to see what the insides look like! It would definitely be worth the effort.

Check out my SECOND week of Strawberry Recipes HERE

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Strawberry Rhubarb Pie

Yield: serves 12

Ingredients:

1 recipe basic pie dough
2 cups diced fresh rhubarb stalks
3 cups diced fresh hulled strawberries
1 cup sugar, divided
1/2 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1/4 cup cornstarch
very small pinch of salt
1 beaten egg

Directions:

In large bowl, combine rhubarb, strawberries, and 1/2 c. sugar. Toss to combine well and set into colander over sink or bowl and let drain for 1 hour.

Preheat oven to 350 degrees and prepare pie plate. Roll out 1/2 recipe of dough and line bottom of pie plate.

In large clean bowl, combine strawberry and rhubarb that have been drained with remaining sugar, brown sugar, cinnamon, cardamom, pinch of salt and cornstarch. Toss to combine well and add to pie shell, smoothing out evenly.

Roll out remaining pie dough and lattice top the pie filling.

Brush lattice with beaten egg and place pie into oven. Let cook for 20 minutes, then place a piece of tinfoil loosely over the top. Continue cooking until filling is cooked through and bubbling, about 50 more minutes. Remove from oven and let cool on wire rack.

Recipe adapted from Good Things Catered

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31 Responses to “Raspberry Curd and an Interesting Twist on a Breakfast Sandwich”

  1. #
    1
    Sunshine — April 21, 2010 at 12:16 pm

    Thank God for the weird flavors and for not making em the only weirdo foodie out there. This sounds heavenly, and I can’t wait to try my hand at the curd this weekend.

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    yumventures — April 21, 2010 at 1:20 pm

    I am practically addicted to lemon curd, and since raspberries are by far my favorite berry I would be scared to make this, have so much left over, and pour it over everything I could eat! The breakfast sandwich also looks good, never had sweet with the eggs, but its worth a shot! Would be great with french toast, and I love cream cheese with sweet jam 🙂

  3. #
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    Katie — April 21, 2010 at 1:22 pm

    Jen, that curd looks just wonderful! I LOVE raspberry!

  4. #
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    hannah! — April 21, 2010 at 1:31 pm

    it’s okay to have a weird tastebud. it all matters if you like it (: i think flutternutters are weird in comparison 😛 no offense, people!

  5. #
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    Pam — April 21, 2010 at 2:07 pm

    Mmm, this sounds fantastic! I’m so used to curd being citrus – this would be a nice change of pace.

  6. #
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    Sarah — April 21, 2010 at 2:21 pm

    You’re not the only one! Growing up, when we didn’t have tomato soup with our grilled cheese, there was usually jam spread on it after it was grilled. It’s a weird combo that one of my parents inroduced, but it’s surprisingly good.

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    Bridget — April 21, 2010 at 2:56 pm

    Ooh, raspberry curd sounds fantastic.

    Your sandwich seems like the breakfast version of a monte cristo sandwich, and I really like monte cristos.

  8. #
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    mrs. c — April 21, 2010 at 5:26 pm

    i have never had raspberry curd and it sounds yummy. I think it would taste great on french toast. i might just have to try this!

  9. #
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    Joanne — April 21, 2010 at 6:13 pm

    I actually love egg and jam sandwiches! I think it’s pretty weird…but oh so delicious. that curd looks fantastic! Gorgeous color.

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    Kelly — April 21, 2010 at 11:47 pm

    Wow, this could totally solve my problem with breakfast sandwiches. I just REALLY like sweetness in my breakfast but I want to like breakfast sandwiches because egg is so filling and good for you…I am definitely going to try this!

  11. #
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    Kerstin — April 22, 2010 at 4:11 am

    I bet the sweet/savory combo is yummy! I’ve never made curd for a cake before but hope to soon – it sounds so delicious and versatile.

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    Elina — April 22, 2010 at 1:30 pm

    I’ve heard of this combo before and I have to say – it grosses me out and intrigues me at the same time. Maybe I’ll get the guts to try it some day. You do make it sound delicious 🙂

  13. #
    13
    Sook — April 22, 2010 at 7:38 pm

    Oh wow, the curd looks so beautiful! The consistency looks perfect!

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    Kimberly Alexandra — April 22, 2010 at 8:01 pm

    Funny this should come up b/c I just had a ham & egg sandwich last night and I almost always have to add strawberry jam to that! Adding raspberry curd is sure to be just as good.

    🙂 Kimberly @ Poor Girl Eats Well

    PS – that curd is simply gorgeous!

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    smellslikehome — April 22, 2010 at 10:21 pm

    ooo i think i know which cake you’ll be posting soon…if it’s the one i’m thinking of, i have to say, this curd was the best filling i could imagine for that cake. this curd was just awesome (and i’m not a raspberry fan) and yours looks gorgeous!!

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    ABowlOfMush — April 22, 2010 at 10:29 pm

    Wow that is the most beautiful thing I’ve ever seen!

  17. #
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    whisk-kid — April 23, 2010 at 4:12 am

    This certainly sounds like an interesting combination. I suppose it’s similar to a monte cristo, no? I’d love to give it a try!

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    A Cup Full of Cake — April 23, 2010 at 5:23 am

    I saw this recipe yesterday and immediately printed it. I made Vanilla raspberry cupcakes for a friend’s birthday and wanted to make them a little extra special. This curd is amazing. Its a little thinner than lemon curd but that was perfect for what I wanted. I didn’t want that thicker consistency. I will link to your blog when I post the cupcakes with pics and recipes to mine!
    Shanna
    http://acupfullofcake.blogspot.com/

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    ButterYum — April 23, 2010 at 12:38 pm

    I believe you when you say it tastes great with eggs. I’m not a ketchup fan, but I do like it on scrambled eggs – completely changes the flavor of both!

    I’m surprised your curd didn’t thicken after being chilled.

    Btw, tell you hubby that it’s true cheese and jelly seem like a strange combo, but well prepared cheese platters always include fruit selections (pears, grapes, etc) – they compliment one another beautifully.

    🙂
    ButterYum

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    NikiTheo — April 23, 2010 at 1:06 pm

    (1) Raspberry curd rocks, but I’ve never had a recipe for it, so thank you!
    (2) Berries are gerat on savory dishes! Every had a berry sauce on grilled rare venison meat? YUM!!!!
    (3) When I make over easy eggs, I always use toast covered in butter and raspberry preserves to sop up the yolk. So good!!!
    So you are in good company my dear!

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    Jen — April 23, 2010 at 1:32 pm

    I’m glad to hear I’m not the only “weirdo” that likes the jam/egg/cheese combo.

    I’m also surprised it didn’t thicken up more. Even this morning, it was still the same consistency and it’s been in the fridge since I made it.

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    doreeen sia — April 23, 2010 at 2:29 pm

    This comment has been removed by the author.

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    A Cup Full of Cake — April 28, 2010 at 7:58 pm

    Your raspberry curd recipe is amazing!! I made it and used it for some cupcakes. I credited and linked to your blog in my blog! Thanks for an awesome recipe
    Shanna
    http://acupfullofcake.blogspot.com/2010/04/vanilla-bean-cupcakes-with-raspberry.html

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    Joudie's Mood Food — August 7, 2010 at 9:40 pm

    This certainly looks addictive, and the colour is just DIVINE! Will have to try it ….. Am curioius to see what it tastes like with egg..

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    Kelly — March 17, 2013 at 9:20 pm

    I don’t know if I’m brave enough to try this one on an egg sandwich, but I did pin it 🙂

    • beantownbaker — March 18th, 2013 @ 8:18 am

      Thanks for the pin! I hope you try it some time.

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    Courtney — March 29, 2013 at 6:28 pm

    Jen, are the amounts above written the way that you made it (doubled)? Can’t wait to try it!

    • beantownbaker — April 1st, 2013 @ 8:36 am

      I’ve never doubled this recipe before, but I don’t see why you couldn’t. Let me know how it works out for you.

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    Nicole — May 10, 2014 at 12:41 pm

    I have been searching for a recipe just like this for a cake filling! Thank you so much 🙂

    • beantownbaker — May 12th, 2014 @ 4:55 pm

      Glad to help! I hope you enjoy it 🙂

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    Stacey — May 19, 2016 at 3:05 pm

    Is it possible to make this without the added sugar? I’m trying to find recipes that are good for a cancer diet. Thanks

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