My friend Sarah gave me a few stalks of rhubarb from her backyard a few weeks ago, and I’ve been dying to make something super awesome with it. I was thinking rhubarb barbecue sauce or even rhubarb macarons. I pinned a ton of ideas, but, of course, I’ve been crazy busy at home and working on things for Sarah’s wedding this past Saturday. In the end, I was scrambling to use it up before it went bad.
The simplest thing I could thing of was a strawberry rhubarb pie, but that seemed a little too predictable for me, so I had to add a little twist. I replaced the orange juice that the original recipe called for with some rose water. I’ve been obsessed with rose water ever since I had my first rose macaron in Paris, and I think it pairs really well with tart flavors – like the lemon in my rosewater lemonade or the rhubarb in this recipe.
Even more simple, dairy free desserts: 4 Ingredient Strawberry Tart / Maple Bourbon Apple Tarts / Ginger Peach Galette
I made this with generic store-bought pie crust, and it turned out fantastic. I’ve never done a lattice pie before, but it was so, so much easier than I thought it would be. I just sliced the top crust with a pizza cutter. Then I just overlapped them to make the pattern. Then I cut out a heart with the extra crust for the middle. After I did the lattice pattern and egg wash, I sprinkled some extra sugar on top to give it a bit of texture.
I had so much fun making a pretty pie. I think next time I’m going to try one that is covered in cut out shapes like this one or maybe this one.
PrintStrawberry Rhubarb Rose Pie
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hours 5 minutes
- Yield: 1 pie
Ingredients
- 2 prepared pie crusts
- 4 rhubarb stalks, sliced into 1/2” pieces (about 3 cups)
- 3 cups sliced strawberries
- 1/2 cup sugar
- 1 tablespoon rose water
- 3 tablespoons cornstarch
- 1 large egg
- 1 tablespoon water
- Sugar, for garnish
Instructions
- Preheat oven to 400˚F (200˚C). Place one of two pie crusts into a pie plate *affiliate link smoothing any spots as needed.
- In a large bowl, stir together rhubarb, strawberries, sugar, rose water and cornstarch. Continue stirring until fruit is evenly coated with sugar/cornstarch. Fill bottom pie crust with fruit mixture.
- Slice remaining pie crust into 1/4-inch slices using a pizza cutter or scissors. Lay slices in a lattice pattern over the filling. Press edges together to seal the crusts.
- In a small bowl, whisk together the egg and water. Using a pastry brush, brush with egg wash over the pie crust. Sprinkle with sugar.
- Bake pie for 20 minutes. Reduce heat to 350˚F (180˚C) and continue to bake for an additional 25 – 30 minutes.
- Remove pie from oven and allow to cool to room temperature (may take several hours) before serving.
Notes
To make this vegan, replace the egg wash with 2 tablespoons dairy free milk + 1 teaspoon of liquid sweetener such as maple syrup or agave.
Nutrition
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Recipe adapted from Sally’s Baking Addiction.
2 Comments
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