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Cut the butter into 1/2-inch cubes. Freeze 5 tablespoons for 20 minutes or overnight; chill the remaining 1 1/8 sticks in the refrigerator until ready to use. Jocelyn's blog features her family's, particularly her grandmother's, recipes with a modern twist.
What would you serve with this? Link in another recipe. May be refrigerated for up to 3 days before using.
Strawberry Rhubarb Pie is what summer tastes like!
Put a twist on traditional rhubarb jam recipes by adding bacon to the mix. Try it as an appetizer on toast smeared with ricotta cheese. The homemade rhubarb syrup only takes two extra steps but makes all the difference in this crowd-pleasing rhubarb cocktail recipe.

Place 16 of the slices around the edge of a 9-inch deep-dish pie plate. Place the remaining slices in the bottom of the pie plate. Using your fingers, press the pieces of the pastry together to fill in the gaps. Flute edges as desired. Using a sharp knife with a thin blade, cut teh chilled 7-inch dough log into 28 thin slices. Diced, fresh rhubarb is folded into a delicious concoction of strawberry gelatin, orange juice concentrate, egg yolks, butter, sugar and flour.
Is rhubarb poisonous?
Bake for 25 minutes; remove foil. Bake for 20 to 30 minutes more or until filling is bubbly in center and pastry is golden. Strawberry rhubarb pie is a classic for a reason. It features spring and summer flavors at their best! Our Best-Ever Strawberry Rhubarb Pie recipe trumps the competition with its super-easy yet super-showy top crust technique.

Bake at 400º minutes, or until filling is bubbly and top is lightly browned. Spread about 1/4 cup of the glaze over bottom and sides of Baked Pastry Shell. Arrange half of the remaining strawberries, stem ends down, in the pastry shell.
How to make Strawberry Rhubarb Pie with tapioca.
Repeat moistening flour mixture, using 1 Tbsp. Of the water at a time, until all the flour mixture is moistened. Gather flour mixture into a ball, using hands to combine until it holds together. Divide pastry into two portions, one portion with 1/3 of the dough and one portion with 2/3 of the dough. Shape the smaller pieces of pastry into 5x1 1/2- inch round log. Shape the larger pieces of dough into a 7x2-inch round log.
You will need to allow at least 8 hours freezing time if you do it this way. Thanks Dienia for a great recipe. Easy to slam together & chill overnight - then just whip the cream & go! Amazing texture - not at all gummy as I worried - smooth & creamy, Added a 1/2t of lemon zest as I was a little short on rhubarb. Served alongside a pig pickin' cake & it was deeeelicious!
Rhubarb Cocktail
Cut slits in top crust; place on filling. Seal and flute the edge. To prevent overbrowning, cover edge with foil. Place pie plate on a baking sheet to catch any drips. To prevent overbrowning, cover edge of pie with foil.
Did add some red food coloring to enhance the lovely pinkness. Give rhubarb a fiery kick with our pork tenderloin with spiced rhubarb chutney. Fresh ancho and cayenne chile peppers combine with rhubarb and red onion for a heat-and-sweet chutney recipe begging for a meaty base. Hotter than jalapeños, this sweet and spicy rhubarb recipe brings the fire all spring long. Not all recipes using rhubarb are served with a fork. Tangy rhubarb and zesty ginger keep this rhubarb punch recipe from becoming too sweet.
My daughter had been asking for a rhubarb pie and this one turned out very well. It was just the right amount of sweet and tart. Line a heavy-duty rimmed baking sheet or pizza stone with foil. Place in the oven on the middle rack.
Since you can make this dessert with fresh or frozen stalks, you can make this rhubarb recipe any season of the year. While the rhubarb and strawberries macerate, roll out half of the prepared pie dough. Roll the pastry into a circle large enough to fit in a deep dish pie plate with a 1-inch overhang. Gently ease the pastry into the pie plate taking care not to stretch the dough while pressing into the corners.
Serve warm or at room temperature. In a medium bowl stir together flour and salt. Using a pastry blender or two knives, cut in shortening until pieces are pea-size.