Ingredients
Fresh Fruits
The key to creating an authentic and delicious Maman-inspired Fresh Strawberry Rhubarb Pie lies in selecting the finest ingredients, particularly when it comes to fresh fruits.
Fresh strawberries are a staple ingredient in this classic pie recipe, and their sweetness and flavor play a pivotal role in balancing out the tartness of the rhubarb.
When choosing fresh strawberries for your pie, look for ones that are plump, bright red, and have a sweet aroma. You’ll want to use around 2 cups of sliced or diced strawberries for this recipe.
Rhubarb, on the other hand, is often misunderstood as being only edible when combined with sugar. However, it’s actually the tartness of rhubarb that makes it a perfect pairing with sweet strawberries in this pie.
For rhubarb, you’ll want to select stalks that are firm and tender, with no signs of wilting or soft spots. Cut off the leaves, as they contain high levels of oxalic acid and are not safe for consumption.
A general rule of thumb is to use 1 cup of diced rhubarb for every 2 cups of sliced strawberries. This will give your pie a nice balance of flavors and textures.
Some other ingredients you’ll need for this recipe include all-purpose flour, granulated sugar, brown sugar, salt, cold unsalted butter, eggs, vanilla extract, and heavy cream or half-and-half. But it’s the fresh fruits that truly make Maman’s Fresh Strawberry Rhubarb Pie a masterpiece.
When combined with these ingredients in just the right proportions, the flavors of fresh strawberries and rhubarb come together to create a sweet and tangy pie that’s sure to impress even the most discerning palates.
So next time you’re planning a dessert or special occasion, consider reaching for the freshest strawberries and rhubarb you can find. Your taste buds – and your guests – will thank you!
Rhubarb 1 cup (250g)
Rhubarb is a unique ingredient that adds a sweet and tart flavor to the pie, balancing out the sweetness of the strawberries.
To make this recipe, you’ll need one cup (250g) of rhubarb, which is typically harvested in the early spring when it’s at its peak season.
Rhubarb stalks are the edible part of the plant, and they’re often confused with the poisonous leaves. Make sure to only use the stalks for cooking and avoid consuming any parts that resemble leaves.
The flavor profile of rhubarb is often described as a mix of green apple, celery, and tartness, making it an ideal addition to sweet desserts like pies and tarts.
For Maman’s Fresh Strawberry Rhubarb Pie Recipe, one cup of rhubarb will be sliced into thin pieces and combined with the sliced strawberries in a mixture of sugar, flour, and spices to create the filling.
The rhubarb adds natural sweetness and a pop of color to the pie, while also providing a slight tartness that complements the sweetness of the strawberries perfectly.
Strawberries 2 cups (400g), hulled and sliced
The first step in making a delicious Fresh Strawberry Rhubarb Pie, as outlined in Maman’s recipe, involves selecting and preparing the essential ingredients, starting with fresh strawberries. Specifically, 2 cups (approximately 400g) of hulled and sliced strawberries are required for this recipe.
The process of hulling the strawberries involves removing the green leaves from the top of each strawberry, as they can be slightly bitter and not palatable. Once the leaves have been removed, the strawberries are ready to be sliced into thin pieces, which will eventually become a key component of the pie’s filling.
It’s worth noting that hulled strawberries are typically sweeter than strawberries with their leaves intact, which makes them an ideal choice for baking and cooking. The sweetness of the strawberries is one reason why they’re paired with rhubarb in this recipe, as the tartness of the rhubarb balances out the sugar content of the strawberries.
The combination of fresh strawberries and rhubarb creates a delicious and tangy filling that’s perfect for a pie crust. The 2 cups (400g) of hulled and sliced strawberries provide the necessary sweetness and texture to this component, making it an essential ingredient in Maman’s Fresh Strawberry Rhubarb Pie Recipe.
Sweetness and Flavor Enhancers
The art of crafting the perfect pie begins with an understanding of its essential building blocks, namely the ingredients that bring forth a delightful balance of sweetness and flavor enhancement.
In the case of Maman’s Fresh Strawberry Rhubarb Pie Recipe, we find ourselves entwined in a world of luscious flavors, textures, and aromas carefully woven together by an array of key players: the quintessential strawberries and tart rhubarb, sweet sugar, tangy lemon juice, fragrant spices, and an array of flavor enhancers designed to elevate each bite.
Sugar, our trusty ally in balancing sweetness and tartness, plays a crucial role in this pie. It not only adds a touch of warmth but also provides a subtle caramelization that enhances the overall richness of the filling. The type of sugar employed here is less critical; however, brown sugar can add a delightful depth to the flavor profile.
Lemon juice enters the picture as our trusted acidity regulator. It expertly balances out the sweetness contributed by the sugar and strawberries while adding a touch of citrusy freshness to the pie. This balance is critical in determining whether the filling will tip towards being overly sweet or refreshing.
Rhubarb, though tart, brings forth an extraordinary depth and complexity to our filling. Its acidity complements the natural sweetness found within the strawberries, creating an intricate harmony that cannot be replicated by other ingredients. As we incorporate rhubarb into our mixture, we find it not only provides a welcome burst of freshness but also adds body and texture to the filling.
The addition of spices elevates this pie to new heights. Cinnamon’s warm notes intertwine with ginger’s subtle spiciness to create an enchanting aroma that fills the kitchen. As for nutmeg, its understated charm quietly enhances the overall flavor profile while avoiding overpowering the delicate sweetness of the strawberries.
Finally, our sweet and savory duo – honey and brown sugar – work in tandem to amplify the inherent flavors present within each ingredient. Honey’s floral undertones seamlessly blend with the caramelized notes found in brown sugar to create an indulgent, rich experience that is quintessential to this Maman’s Fresh Strawberry Rhubarb Pie Recipe.
Cane sugar 1/2 cup (100g)
Cane sugar, also known as sucrose, is an essential ingredient in baking and cooking, particularly in sweet dishes like desserts. In Maman’s Fresh Strawberry Rhubarb Pie recipe, 1/2 cup (100g) of cane sugar is required to balance the tartness of the rhubarb and enhance the sweetness of the strawberries.
Cane sugar is made from the sap of the sugarcane plant (Saccharum officinarum), which is a tropical grass native to Asia. The sap contains high concentrations of sucrose, which is extracted through a process of pressing and filtering. Cane sugar is commonly used in baking due to its fine texture and sweetness.
Cooking with cane sugar has several benefits, including:
- Adding structure and stability to baked goods, such as pies and cakes
- Enhancing flavor and aroma in desserts
- Providing a sweetener that is easily dissolved and blended into recipes
In the context of Maman’s Fresh Strawberry Rhubarb Pie recipe, the 1/2 cup (100g) of cane sugar serves to:
- Balance the tartness of the rhubarb and enhance its flavor profile
- Add sweetness and depth to the pie filling, without overpowering the flavors of the strawberries
- Help to caramelize the sugar and create a rich, golden-brown crust during baking
Cane sugar can be replaced with other sweeteners like honey or maple syrup in some recipes. However, it’s essential to note that these alternatives will affect the flavor profile of the dish significantly. Cane sugar provides a clean and neutral sweetness that complements other ingredients without overpowering them.
Granulated sugar 1/4 cup (50g)
The key ingredient that gives structure and sweetness to Maman’s Fresh Strawberry Rhubarb Pie is granulated sugar. A total of 1/4 cup or 50g of granulated sugar is required for this recipe.
This amount of granulated sugar may seem small, but it plays a crucial role in balancing the tartness of the rhubarb and the natural sweetness of the strawberries. Granulated sugar adds depth and warmth to the flavors of the pie filling, creating a perfect harmony between sweet and sour notes.
It’s worth noting that granulated sugar is different from other types of sugar, such as brown sugar or confectioner’s sugar. Granulated sugar has a fine, crystalline texture that dissolves quickly in liquids, making it ideal for baking and cooking applications like this pie recipe.
The 1/4 cup measurement of granulated sugar is just the right amount to enhance the flavors without overpowering them. Too little sugar might result in an unbalanced flavor profile, while too much sugar could make the filling overly sweet and syrupy.
Lemon juice 2 tbsp
The key to a successful Maman’s Fresh Strawberry Rhubarb Pie Recipe is using only the freshest and highest-quality ingredients, including 2 tablespoons of lemon juice. This tart and tangy liquid is essential in balancing the sweetness of the strawberries and rhubarb, creating a harmonious flavor profile that will leave your taste buds singing.
So, what exactly is lemon juice? It’s the juice extracted from a freshly squeezed lemon, one of the most versatile citrus fruits known to man. Lemons are a rich source of vitamin C and flavonoids, which not only add flavor but also provide numerous health benefits. In cooking, lemon juice is often used as a marinade, dressing, or sauce to add brightness and acidity to various dishes.
When it comes to using lemon juice in baking, especially in pies like Maman’s Fresh Strawberry Rhubarb Pie Recipe, it serves several purposes:
It enhances the flavors of other ingredients by providing a subtle citrus note that complements the sweetness of the strawberries and rhubarb.
It helps to balance the pH levels of the filling, preventing it from becoming too alkaline or sweet. This ensures that the flavors remain balanced and the pie sets properly.
It adds moisture to the filling, which is especially important when using a mixture of fresh fruits like strawberries and rhubarb, which can be quite juicy but also prone to drying out during baking.
So, there you have it! 2 tablespoons of lemon juice are an essential ingredient in Maman’s Fresh Strawberry Rhubarb Pie Recipe. By incorporating this tangy and flavorful liquid into your filling, you’ll create a truly unforgettable pie that will impress even the most discerning palates.
Treatment of Ingredients and Assembly
Rhubarb Preparation
In order to prepare a delicious and authentic Maman’s Fresh Strawberry Rhubarb Pie, it’s essential to treat each ingredient with care, ensuring that they’re assembled correctly for optimal flavor and texture.
Treatment of Ingredients
Rhubarb
Wash the rhubarb stalks gently under cold running water to remove any dirt or debris. Remove the leafy green tops as they contain high levels of oxalic acid, which can be toxic in large quantities.
Strawberries
Wash and hull fresh strawberries. If using frozen strawberries, make sure to thaw them first.
Assembly and Rhubarb Preparation
Prepare the rhubar
Cut the stalks into 1-inch pieces, trying to maintain their shape. This will help prevent excessive loss of juice during cooking.
Cook the rhubar
In a medium saucepan, combine the cut rhubarb and sugar over medium heat. Cook until the rhubarb is tender when pierced with a fork or knife. Stir occasionally to prevent sticking.
Create the filling mixture
After the rhubarb has cooked and cooled slightly, mash it with a potato masher or blend in a blender to achieve your desired consistency for the pie filling. Combine this mixture with the fresh strawberries (or thawed frozen ones) in a large bowl.
Set aside to cool
Allow the combined filling mixture of rhubarb and strawberries to reach room temperature before using it as the filling for the pie.
Wash rhubarb stalks, then cut them into 1inch pieces.
To ensure that our homemade pie turns out delicious and safe to eat, it’s essential to properly treat and assemble the ingredients.
Treatment of Ingredients
Rhubarb:Before using rhubarb in our recipe, we need to wash it thoroughly to remove any dirt or contaminants. To do this:
- Wash the rhubarb stalks under cold running water.
- Gently scrub the stalks with a soft-bristled brush to loosen any dirt or debris.
Strawberries: Similarly, we need to wash strawberries before using them in our pie. To do this:
- Rinse the strawberries under cold running water.
- Gently scrub the berries with a soft-bristled brush to loosen any dirt or debris.
Assembly and Preparation of Rhubarb
Now that our rhubarb is clean, it’s time to prepare it for use in our pie. To do this:
- Wash the rhubarb stalks.
- Cut the rhubarb into 1-inch pieces. This will help to ensure that the rhubarb cooks evenly and that our pie has a consistent flavor.
We’ll be using these prepared ingredients in our Maman’s Fresh Strawberry Rhubarb Pie Recipe. Stay tuned for the next step, where we’ll prepare the strawberries and begin assembling the filling!
Soak the chopped rhubarb in a mixture of lemon juice and cane sugar for at least 30 minutes.
The treatment of ingredients and assembly of Maman’s Fresh Strawberry Rhubarb Pie Recipe is a critical step in creating a delicious and well-balanced dessert.
For the rhubarb, it’s essential to properly prepare it before using it in the recipe. Here’s how:
- Chop the rhubarb: Cut the fresh rhubarb into 1-inch pieces, making sure they are all roughly the same size so that they cook evenly.
- Slice the strawberries: Wash and slice the strawberries into thin pieces, leaving them slightly larger than the chopped rhubarb.
Now, let’s talk about the assembly of the pie. Here are the steps to follow:
Combine the sugar and lemon juice
Mix together a tablespoon of cane sugar and one tablespoon of freshly squeezed lemon juice in a separate bowl.
Soak the chopped rhubarb
Pour the sugar-lemon mixture over the chopped rhubarb and let it sit for at least 30 minutes, allowing the flavors to meld together. This step is crucial as it helps bring out the natural sweetness in the rhubarb.
Incorporate the soaked rhubarb into the pie filling by carefully folding the mixture with the sliced strawberries. Be gentle not to mash the delicate strawberries during this process. Next, roll out the pastry dough and fill the center of the pie crust with the rhubarb-strawberry mixture.
Assemble the rest of the pie according to your preference: lattice top or double-crust, as both versions will yield an equally delightful outcome. Make sure to crimp the edges to seal in the filling, creating a beautiful presentation for your Maman’s Fresh Strawberry Rhubarb Pie.
Pie Crust Preparation
The treatment of ingredients in a pie crust preparation involves careful handling and storage to ensure optimal flavor and texture. For Maman’s Fresh Strawberry Rhubarb Pie Recipe, the following steps are taken:
Fruits
Fresh strawberries and rhubarb should be washed and drained immediately after purchase or harvest. Remove any stems, leaves, or damaged areas from the rhubarb and cut it into 1-inch pieces.
Sugar
Granulated sugar is added to balance the tartness of the rhubarb. Store it in an airtight container to maintain freshness.
Spices
Ground cinnamon and ground nutmeg are added for flavor enhancement. Store them in a cool, dark place to preserve their aroma.
Pastry ingredients
Flour, cold unsalted butter, salt, and ice-cold water are used to make the pie crust. These ingredients should be stored in a cool, dry place or refrigerated to prevent spoilage.
Assembly:
- In a large mixing bowl, combine 2 cups of flour, 1 teaspoon of salt, and 1/4 cup of cold unsalted butter (cut into small pieces).
- Using a pastry blender or your fingertips, work the butter into the flour until it resembles coarse crumbs.
- Gradually add ice-cold water while mixing with a fork until the dough comes together in a ball.
- Divide the dough in half and shape each half into a flat disc.
- Wrap each disc in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax.
- Preheat your oven to 375°F (190°C). Roll out one of the chilled pie dough discs to fit a 9-inch pie dish.
- Trim any excess dough from the edges and crimp or flute the rim to create a decorative border.
- Fill the pie crust with Maman’s Fresh Strawberry Rhubarb Filling (see separate recipe for instructions) and bake for 45-50 minutes, or until the filling is bubbly and the crust is golden brown.
Follow a trusted recipe to make a singlecrust pie crust from scratch, using allpurpose flour, cold unsalted butter, ice water, and salt.
To ensure a flaky and tender singlecrust pie crust, it is essential to follow a trusted recipe that utilizes all-purpose flour as the primary ingredient, along with cold unsalted butter, ice water, and salt.
Begin by gathering the necessary ingredients: 2 cups of all-purpose flour, 1/2 cup of cold unsalted butter, 1/4 cup of ice water, and a pinch of salt. It is crucial to use high-quality ingredients, especially the cold unsalted butter, as this will contribute to the flakiness of the crust.
Next, in a large mixing bowl, combine the flour and salt. Whisk the mixture together until it is well combined and the salt is evenly distributed throughout the flour.
Now, add the cold unsalted butter to the flour mixture. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles coarse crumbs with some larger pea-sized pieces of butter remaining. This process should be done gently to avoid warming the butter and causing it to become too soft.
Once the butter has been adequately incorporated into the flour, it is time to add the ice water. Sprinkle the ice water over the flour mixture in a gentle stream while using a fork to incorporate the liquid into the dough. Be cautious not to add too much water, as this will result in a sticky dough that is difficult to work with.
Continue mixing the dough until it comes together in a cohesive ball. If necessary, turn the dough out onto a lightly floured surface and knead it a few times until it becomes smooth and pliable.
Now, shape the dough into a flat disc and wrap it in plastic wrap or wax paper. Chill the dough in the refrigerator for at least 30 minutes to allow it to relax and firm up before rolling it out to the desired thickness for your singlecrust pie crust.
When you are ready to assemble the pie, roll out the chilled dough on a lightly floured surface to the desired thickness. Use this rolled-out dough as the bottom crust of your Maman’s Fresh Strawberry Rhubarb Pie Recipe, and trim the edges to fit into your pie dish before filling with the delicious strawberry rhubarb filling.
Cooking the Pie
Filling Assembly and Baking
To cook the pie, preheat your oven to 375°F (190°C). While the oven is warming up, let’s focus on the filling assembly and baking process.
First, peel and chop the fresh strawberries and rhubarb into bite-sized pieces. You’ll need about 3 cups of sliced strawberries and 2 cups of chopped rhubarb for this recipe.
In a large bowl, combine the sliced strawberries and chopped rhubarb in a separate bowl. Mix them together with your hands or a spoon until they’re well combined.
Add 1/4 cup of granulated sugar to the strawberry-rhubarb mixture and mix gently to coat the fruit evenly. Don’t overmix at this stage, as you want to preserve the texture of the fruit.
In a separate bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of cold water until smooth. This slurry will help thicken the filling as it bakes.
Pour the cornstarch slurry over the strawberry-rhubarb mixture and gently fold everything together to combine.
Next, prepare the pie crust according to your preference or the recipe instructions. You can either make a homemade pie crust from scratch or use store-bought frozen dough.
Sprinkle a pinch of granulated sugar evenly over the bottom of the pie crust. This will help prevent the filling from sticking to the crust as it bakes.
Now, carefully pour the strawberry-rhubarb mixture into the prepared pie crust. Don’t overfill the crust, as the filling will expand slightly during baking.
Roll out any excess dough from the pie crust and use it to create a decorative edge or lattice top for your pie. Crimp the edges of the crust to seal in the filling.
Place the pie on a baking sheet lined with parchment paper and bake at 375°F (190°C) for about 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
To prevent the filling from boiling over during baking, you can place the baking sheet in the oven with a foil-lined pan underneath to catch any spills.
After 30 minutes of baking, rotate the pie 180° to ensure even browning. You may also need to cover the edges of the crust with foil to prevent over-browning.
Once the pie is done baking, remove it from the oven and let it cool on a wire rack for at least 30 minutes before serving. This will help the filling set and make the pie easier to slice.
Serve your Fresh Strawberry Rhubarb Pie warm or at room temperature, topped with vanilla ice cream or whipped cream if desired. Enjoy!
In a large mixing bowl, combine sliced strawberries with sugar mixture, then stir until combined.
To make Maman’s Fresh Strawberry Rhubarb Pie, follow these steps to cook the pie:
Step 1: Preparing the Filling
Mix sliced strawberries with sugar in a large bowl until combined.
- Use about 3 cups of sliced strawberries and mix with 1/4 cup granulated sugar in a large mixing bowl.
- Mash some of the strawberries to release their natural juices, creating a sweet and tangy mixture.
Step 2: Preparing the Crust
Roll out the pie dough on a lightly floured surface to create the perfect crust for your pie.
- Use a pastry blender or your fingers to work cold butter into the flour, salt, and sugar in a separate bowl until it resembles coarse crumbs.
- Add the ice water to the mixture, stirring with a fork until it forms a cohesive dough.
Step 3: Assembling the Pie
Pile the sliced strawberries and rhubarb into the pie crust in an even layer.
- Rather than filling the crust too tightly, leave a small border between the fruit filling and the edge of the crust.
- This allows for a beautiful presentation when the pie is baked and the juices are released during baking.
Step 4: Baking the Pie
Bake the pie at 375°F (190°C) until it’s golden brown, with the fruit filling tender and bubbly.
- Pierce a piece of aluminum foil to create steam vents around the edges of the crust before baking for an even cooking.
- Rotate the pie halfway through baking for a perfectly cooked and visually appealing pie.
Let your fresh strawberry rhubarb pie cool for 30 minutes after baking, then enjoy!
Strain the soaked rhubarb to remove excess liquid, add it to the strawberry mixture and gently fold to combine.
To complete this step of the recipe, carefully strain the soaked rhubarb using a fine-mesh sieve or cheesecloth to remove any excess liquid that has been extracted from the rhubarb during the soaking process.
Collect the strained rhubarb and add it to the mixture of strawberries, sugar, and cornstarch that you prepared earlier in the recipe. Make sure to combine these ingredients gently so as not to damage either the strawberry or rhubarb pieces.
Strain the soaked rhubarb to remove excess liquid, this helps prevent a soggy pie crust. By removing the excess moisture from the rhubarb, you allow it to blend more evenly with the other ingredients and create a balanced flavor in the filling of your strawberry-rhubarb pie.
Add the strained rhubarb to the mixture of strawberries that have already been combined with sugar, cornstarch, and a pinch of salt. Gently fold these ingredients together to ensure they’re well coated and evenly distributed throughout the bowl.
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