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Dessert

Strawberry Rhubarb Pie

A fruit pie with sliced rhubarb and strawberries, thickened with cornstarch, flavored with cinnamon, nutmeg, and salt, topped with a lattice crust.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Strawberry Rhubarb Pie

Oven450°F, then 350°F
Time10 minutes, then 30 minutes

Ingredients

Directions

Prepare the filling

  1. Let rhubarb stand 10 minutes.

  2. Preheat oven to 450°F.

  3. Combine rhubarb and grape juice in a medium saucepan and bring to a boil over medium heat.

  4. Reduce heat to low and simmer, uncovered, until rhubarb is tender: 8–10 minutes for fresh or 5 minutes for frozen.

  5. Drain the cooked rhubarb.

  6. In a medium bowl, combine cornstarch, cinnamon, nutmeg, and salt; mix well.

  7. Add strawberries to the dry mixture and toss to coat.

  8. Stir in the cooked rhubarb and fruit spread.

  9. Stir in the uncooked rhubarb.

Assemble the pie

  1. Roll out one pie crust to an 11‑inch circle and line a 9‑inch pie plate with it.

  2. Trim the pastry and flute the edges, sealing them to the edge of the pie plate.

  3. Fill the shell with the fruit mixture and dot with fruit spread.

  4. Roll out the remaining pastry to a 10‑inch circle.

  5. Cut the pastry into ½‑inch strips.

  6. Arrange the strips into a lattice design over the fruit.

  7. Combine egg yolk and sour cream until well blended.

  8. Brush the lattice crust with the egg yolk mixture.

Bake and serve

  1. Bake for 10 minutes.

  2. Reduce oven temperature to 350°F and continue baking for 30 minutes, until the pastry is golden brown and the filling is hot and bubbly.

  3. If desired, loosely cover the pie with foil during the last 30 minutes of baking to prevent overbrowning.

  4. Cool the pie on a wire rack.

  5. Serve warm or at room temperature.

Nutrition, whole recipe (rough)

713Calories
21 gProtein
14 gFat
127 gCarbs

Counts 8 of 12 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Cream1 tbsp (15ml) heavy51
Strawberry1 cup (152g)49
Nutmeg1 tsp ground (2.2g)12
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0
Rhubarbnot in our table0
Fruitnot in our table0
Spreadnot in our table0
Pie Crustnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Rhubarb + cinnamontop 3% of all pairs
    Smell alikestrong
    Cooked together279 recipes

    Shared aroma: methyl cinnamate (strawberry).

  3. Grape + strawberrytop 4% of all pairs
    Smell alikestrong
    Cooked together290 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Rhubarb + strawberrytop 5% of all pairs
    Smell alikemoderate
    Cooked together193 recipes

    Shared aroma: methyl cinnamate (strawberry).

  5. Rhubarb + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together177 recipes

    Shared aroma: acetic acid (sour, vinegar).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rhubarb
Provides the tart flavour that defines the pie and softens into the filling.
Cornstarch
Thickens the juices as they heat, so the filling sets rather than running out.
Strawberries
Add sweet, fresh fruit flavour and colour to the filling.
Fruit spread
Adds sweetness and body to the filling, helping it hold together.
Pie crust
Forms the structure that holds the filling and browns in the oven.
Egg yolk
Gives the lattice a glossy, golden browned finish.

The step that matters

Cooking the rhubarb before filling. Rhubarb releases a lot of liquid as it heats. Cooking and draining it first, then thickening with cornstarch, keeps the pie from becoming watery and runny when sliced.

Swap the grape

How well each one fits the dish's main ingredients (rhubarb, cinnamon, nutmeg, spread, strawberry, egg, cream):

  1. Vanillafits better
  2. Blueberryfits better
  3. Figfits better
  4. Grapethe original

Fit is the average pairing score against rhubarb, cinnamon, nutmeg, spread, strawberry, egg, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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