Rich Rhubarb 'N' Berry Pie
Rich Rhubarb 'N' Berry Pie
By Laura Kurella |
June 22, 2018 2:02 pm
A classic strawberry rhubarb pie recipe for your in-season rhubarb!
This recipe is part of a story called Rhubarb Rendevous , which highlights the benefits of growing your own rhubarb, how to cook with rhubarb and a few delicious recipes that you can try at home.
Like this: Like Loading...
3
eggs, beaten
1 1/4 cups
cane sugar
1/4 cup
all-purpose, unbleached, flour
1/4 teaspoon
fine sea salt
1/2 teaspoon
nutmeg
1 1/2 cups
strawberries, fresh, sliced
2 1/2 cups
rhubarb, red, 1-inch slices
1 tablespoon
butter
1 (9-inch)
pastry crust, plus a lattice top
1
Preheat oven to 400 degrees. In a small bowl, combine eggs, sugar, flour, salt and nutmeg. Mix well then set aside. In another bowl, combine rhubarb and strawberries then set aside.
2
Line a nine-inch pie plate with pastry then fill it with fruit mixture. Pour egg mixture over fruit then dot with butter.
3
Top with lattice crust, crimping edge high then place in preheated oven (on a baking sheet to catch drips) and bake for about 40 minutes or until the center of the pie begins to bubble.
4
Cover edge of pie with foil if it begins to get too brown. Cool then serve warm, room temperature or chilled.
Laura Kurella
Culinary Correspondent Laura Kurella's now decades-long journey into the world of food began after the sudden loss of her father who, though appearing healthy, fell dead into her arms when he was just 58 and she still a teen.
"His death taught me - the hard way - that something I thought innocuous – food – can kill you!"
Channeling her pain into a purpose, Laura learned to use her grief to help guide others toward food that benefits – not burdens – the body. "And, in the midst of doing so, I found my life's calling."
Today, Laura is a wife, mother, grandmother, journalist, author and speaker who uses her education in Natural Medicine to create food that makes us feel good.
Her recipes, food styling, photography and content appear in her award-winning newspaper column, Vitality Cuisine, and also in many other news outlets - including here, on the Food Channel.
"Looking back," she said, "I never thought that losing my dad would ever lead to a life that could help others. It is a blessing for something so uplifting to come from such a loss. I am very thankful to God for not only guiding me through that great loss but also for using it to lead me to a life that makes a positive difference in the lives of others – and also lets me live peacefully in a log cabin in the Northwoods!"
Laura is the 2018 recipient of the Michigan Press Association's award for Best Columnist. Her column also eared a Best Feature award from the Hoosier State Press Association in 2009.
More …
More
19 Apr
Featured April 19, 2020 12:14 pm
We don’t live on baked goods alone, but apparently baking has a new fascination. People who have never made bread before are trying it, (…)
03 Dec 19
Food & Drink December 3, 2019 6:10 pm
It’s time again—every year for the past 31 years The Food Channel® has released a food trends report. We keep it simple, (…)
20 Sep 19
Ask the Chef September 20, 2019 5:51 pm
Here’s a question that comes up frequently—both in the office and with friends. It seems even non-foodies have made the shift to using (…)
18 Sep 19
Shows September 18, 2019 4:03 pm
In Part 1 of this 2-part series, Carolyn Scott, the Healthy Voyager, visits historic Quebec, the predominantly French-speaking province in (…)
17 Sep 19
Recipes September 17, 2019 4:45 pm
What’s better than fresh blueberries to celebrate the end of summer? Fresh blueberries always remind me of my childhood (…)
15 Aug 19
Shows August 15, 2019 5:35 pm
There’s nothing quite like a cool refreshing spritzer on a warm summer day. Join our friends Eszter and Alfred as they discuss this (…)
01 Aug 19
Whiskey-based cocktails continue to elevate in popularity—fueled largely by the creativity of mixologists in top restaurants and bars. (…)
More TFC
Comments