Eating Seasonally: Rustic Rhubarb Strawberry Pie

Rhubarb is a perennial with a rich history of medicinal use. It was only when sugar became a household staple that folks began consuming the stalks. Rhubarb on its own is quite sour, which is why you’ll most often find it paired with strawberries and lots of sugar. Rhubarb and strawberry season coincide, creating this classic springtime dessert. If you don’t have rhubarb growing in your gardens, check your local farmers markets in the months of May and June for these beautiful bright red stalks.

There is something about a rustic pie that simply transforms a room. It seems to be one of those simple pleasures reminiscent of the days of old that brings warmth to the heart. A pie cooling on the windowsill or sitting on the kitchen table waiting to be served is a sight for sore eyes. Everytime I make a pie I wonder quietly to myself, why I don’t do so more often!

My recipe calls for significantly less sugar than most pies, allowing the rich natural flavors of rhubarb and strawberries to shine through. I encourage the use of a homemade pie crust with high quality butter or lard. You can find my traditionally fermented Sourdough Pie Crust recipe on page 30 of Peace and Plenty, or my Flaky Einkorn Pie Crust recipe on page 42 of Harvest and Home. To learn more about how I choose ingredients and why I prepare food the way I do, check out my ebook: Traditional Eating.

what you need

2 cups fresh organic rhubarb chopped into 1 inch pieces
2 cups of fresh organic strawberries, tops removed and quartered
1/3 heaping cup of organic unrefined cane sugar
zest of 1 small organic lemon
1 teaspoon of organic lemon juice
A few sprinkles of organic cinnamon
1/8 teaspoon of sea salt
1/2 teaspoon of organic vanilla extract
2 tablespoons of organic tapioca starch or cornstarch
Pie crust of your choice

To prepare:

step 1:

Begin by making the crust by following your preferred recipe, and place it in the fridge to chill. If you are using my sourdough pie crust recipe from Peace and Plenty, this step should be done 12-24 hours before making the pie.

step 2:

Prepare the filling by chopping the strawberries and rhubarb. Rhubarb leaves are poisonous, so make sure you’re chopping those off and disposing of them and using only the stalks for the pie. Place all the ingredients in a bowl and mix until well combined.

step 3:

Divide the pie crust dough into two parts and roll out with flour to prevent sticking. Press one half of the crust into a 9 inch pie pan for the bottom crust, and roll out the other half for the top of the pie.

step 4:

Place the filling into your pie crust and top with lattice crust or your desired design.

step 5:

Brush with an egg wash or cream and sprinkle raw sugar crystals on top (not necessary, but makes it extra beautiful!)

step 6:

Bake on 350°F for 50-60 minutes or until golden brown and the filling is bubbling. Be sure to place your pie in a cookie sheet incase any of the filling bubbles over and drips down!

step 7:

Once cooked, remove from the oven and cool before serving. The filling will thicken up as it cools. Serve alone or paired with vanilla ice cream or whipped cream…and a hot cup of coffee. Enjoy!

For more seasonal recipes like this one…

Peace and Plenty is a collection of recipes for spring and summer. Seasonal, nourishing, and traditional— this ebook is like taking a look at Kaetlyn’s personal recipe box.

In 40+ pages, Kaetlyn shares recipes and food ideas that celebrate peace and plenty. This ebook will equip you to eat seasonally in spring and summer with various recipes such as: Refrigerator Sweet Pickles, Frozen Yogurt, Jalapeño Cheddar Sourdough Loaf, Chicken Corn Curry, Basil Tomato Soup, and more! Collected, created, tweaked, passed down— these are now yours to make and master. Let us return to real food and true nourishment together this season.