Easy Strawberry Rhubarb Pie
This delicious Strawberry Rhubarb Slab Pie with a crisp Graham cracker butter crust comes together so easily and is PACKED with flavor. When rhubarb is around you've just got to make some yummy desserts with it. That tart flavor brings so much vibrance to any dish it's in and pairs perfectly with summer sweet strawberies. If you haven't made a slab pie, they are so easy and bake right in a sheet pan! This delicious recipe just so happens to be from the my cookbook, so if you have a copy, crack it open and bake along with me!
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Ina Garten's Strawberry Rhubarb Crisp | Barefoot Contessa | Food Network
Ina uses tender rhubarb and fresh strawberries in an old-fashioned crisp!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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Strawberry Rhubarb Crisp
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 25 min
Prep: 25 min
Cook: 1 hr
Yield: 6 servings
Ingredients
4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann's
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving
Directions
Preheat the oven to 350 degrees F.
For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.
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Ina Garten's Strawberry Rhubarb Crisp | Barefoot Contessa | Food Network
Strawberry Rhubarb Pie
Make this old-fashioned strawberry rhubarb pie! It's sweet, tart, and so good with a scoop of vanilla ice cream. Perfect dessert for spring or summer!
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Strawberry Rhubarb Pie
Today I’m sharing this BEAUTIFUL Strawberry Rhubarb Pie! Sweet and tart with a perfectly flaky crust. Tastes best with vanilla ice cream or whipped cream. Happy Memorial Day weekend!
Double Crust
2 sticks (1 c.) unsalted butter, cold
½ c. coconut oil
1 tsp. vinegar (apple cider or white)
1 tsp. vanilla extract
1 Tbsp. sugar
ice water
pinch of salt
2 ½ c. flour
1 lb. strawberries, hulled and roughly chopped
5 stalk rhubarb, diced
1/3 c. flour
1/3 tsp. salt
½ c. white sugar
¼ c. brown sugar
¼ tsp. cinnamon
1 egg white
1 Tbsp. heavy cream
1 Tbsp. sugar (for sprinkling on top)
Preheat oven to 375*
For the crust: In a large mixing bowl, mash the butter with pastry blender or wooden spoons. Add in coconut oil, vinegar, and vanilla and continue to mix. Sprinkle in a pinch of salt. Add 1 Tbsp. ice water, followed by ½ c. of flour. Repeat this process using a total of about 2 ½ cups of flour and about ¼ cup of water until dough forms a ball and feels like play dough (a few dry crumbs may remain). Use your hands to mix the dough together. Divide in half. Form into 2 flat discs and wrap in plastic wrap. Refrigerate until ready to use.
Flour your work surface and rolling pin, and roll the dough out evenly, turning and flipping the dough as you roll. Add extra flour as you go, if needed, to prevent sticking. The crust should be slightly larger than your pie pan (we used a 10 in. pie dish). Roll the pie dough onto the rolling pin and gently unroll it into your pie pan. Trim or tuck any excess dough.
For the filling: In a large mixing bowl, add the strawberries, rhubarb, 1/3 c. flour, ¼ tsp. salt, ½ c. white sugar, ¼ c. brown sugar, and ¼ tsp. cinnamon and stir to combine.
Pour the filling into the pie crust.
Roll the second pie crust out and carefully place over top. Cut off any excess and tuck the crust underneath itself, pinching it together. Crimp the edge of the crust if desired. Cut 4 vent holes on the top. Whisk together the egg white and heavy cream. Brush the top with the egg wash and sprinkle with 1 Tbsp. of white sugar. Place pie on top of a cookie sheet to catch any drips. Bake at 375* for 25 minutes then add foil around the crust, if necessary, to prevent over-browning. Bake for another 25-30 minutes until crust is golden brown. Cool for 20-30 minutes before serving. Tastes best warm with a scoop of vanilla ice cream or whipped cream on top. ENJOY!
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Rhubarb Pie Recipe From 1921 * 100 Year Old Vintage Recipe
Grandpa made me a Rhubarb Pie for Mother's Day because he knows it's one of my favorite pies and I haven't had any since last summer. He used a recipe from 1921 that is over 100 years old.
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George Hirsch's Signature Apple Strawberry Rhubarb Pie Recipe
How-to make a flakey apple strawberry rhubarb pie recipe. Chef George shares the step-by-step of pie dough mixing, then preparing the fresh apple, strawberry, and rhubarb pie filling from assembly to baking. George has taught countless students and home cooks on how to make and bake the perfect pie. His freshly baked pies have been enjoyed year-round by family, friends, and fans of his TV series for years.
Click to buy chef George's pick French Maple Rolling Pin 20-in.
As seen on the George Hirsch Lifestyle TV series.
For more recipes + tips visit chefgeorgehirsch.com