Rhubarb pie is a traditional American pie created from fresh or frozen rhubarb and other fruits, such as strawberries. Because rhubarb naturally has a high water content, rhubarb pie can become too watery unless steps are taken to thicken the pie. In order to make a thickened rhubarb pie, it is helpful to follow a few guidelines to ensure the liquid in the different fruits is absorbed sufficiently, and that will create a creamy rhubarb filling.
Things You'll Need
- 3 cups rhubarb, chopped
- 1 cup strawberries, sliced
- 1 cup granulated sugar
- 1/4 tsp. salt
- 1/2 cup all-purpose flour
- 2 bowls
- Pie crust
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Chop 3 cups rhubarb into 1/2-inch pieces and place them into a bowl.
Add 1 cup sliced strawberries into the bowl.
Combine 1 cup sugar, 1/4 tsp. salt and 1/2 cup flour into a bowl. Mix well with a spoon. The flour will absorb the juices in the fruit as the pie bakes, making the filling thicker.
Pour the fruit into the flour mixture and mix well.
Pour the filling into a pie crust and bake the rhubarb pie in a 350-degree oven for 45 minutes.