Why it works: Rhubarb and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 1,852 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓
Fresh Strawberry-Rhubarb Pie
Ingredients
Directions
Prepare the filling
Wash rhubarb, cut away any tough parts and chop into small pieces.
Slice the strawberries and add to rhubarb.
Mix the remaining ingredients and add to fruit.
Blend well and allow to stand for up to 30 minutes to allow sugar to penetrate strawberries.
Assemble and bake
Pour mixture into 9‑inch pie crust, dot with margarine and cover with second crust.
Cut slits in top crust.
Bake in preheated 375‑degree oven for 50‑55 minutes.
Cover pie with aluminum foil tented over it during the first 30 minutes, removing to allow crust to brown during the last part of baking.
About 10 minutes before done, brush on warm milk and sprinkle top crust lightly with sugar if desired.
Nutrition, whole recipe (rough)
Counts 4 of 6 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
| Pie | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
-
Rhubarb + sugartop 18% of all pairsSmell alikemoderateCooked together1,852 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
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 balances the sweet sugar and strawberries.
- Strawberries
- Add sweetness, aroma and colour, and release juice into the filling.
- Sugar
- Sweetens the filling and draws juice out of the fruit as it stands.
- Tapioca
- Thickens the juices released by the fruit so the filling sets when sliced.
- Margarine
- Adds fat and richness to the filling as it melts during baking.
- Pie dough
- Forms the crust that encloses the filling and browns in the oven.
The step that matters
Covering the pie with foil during the first 30 minutes. Fruit fillings release a lot of liquid as they heat. The foil shields the crust edges from over-browning while the filling cooks through, and removing it later lets the top crust brown.
“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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