Friday, May 20, 2016

Best Ever Strawberry Rhubarb Pie/Strawberry Rhubarb (Ginger) Crisp

A pair of revised recipes just in time for the beginning of the local rhubarb season.  Time to dig the last of the sliced strawberries out of the freezer and enjoy these better than ever treats..

Two of the earliest posts on this blog were Strawberry Rhubarb Pie, a family recipe, and Strawberry Rhubarb (Ginger) Crisp.  Awesome desserts but alas they "puddled".  I tried cornstarch instead or in addition to flour but the resulting texture was gummy so I resigned myself to a pie that was going to puddle.  However, last week before making my brother's favorite birthday "cake", a Strawberry Rhubarb Pie, I decided to consult one of my favorite cooking blogs, Smitten Kitchen.  TAPIOCA!!! Deb Perelman was not the source of this idea, she gives others credit for using instant tapioca in pies and, in fact, when I rushed out to get a box of instant tapioca, I found a chart on the back of the box devoted to "Favorite Fruit Pies"*  Just as Ms. Perelman added a new recipe when she discovered tapioca, "Improved Strawberry Rhubarb Pie", I decided this pie is good enough, at least in the opinion of my brother and other birthday guests, to merit a post of its own.  It does not puddle and the texture is great!


I did not link to the old recipe, with instructions to delete the flour and add 1/4 cup of instant tapioca, because I have slightly adjusted other ingredients and changed the step by step instructions.

Make a double recipe (I do one crust at a time) of Pie Crust using the VARIATION instructions. Roll 2 large circles of pastry and with one line a 9" pie plate.

Preheat oven to 350degrees F.

In a large bowl mix together

3 1/2 c  (1- 1/2#) rhubarb, cut in 1/4" pieces
3 1/2 c  (1 #)  strawberries, sliced
5/8 c sugar
1 T lemon juice (optional)
1/2 - 1 t cinnamon
1/4 c instant tapioca

Mix well and let sit for 15 minutes.

Pour mixture into the 9" pastry lined pie plate. Make a top crust. I prefer a lattice rather than a full top crust. Be sure the crust is well sealed at the edges.  Place on a cookie sheet to catch any overflow drippings (though unlike the previous version, this pie will probably not overflow!) and place in the hot oven. Cook for 35 - 40 minutes until crust is nicely browned.

The proof is in the serving dish --- no puddles of juice in the bottom!


Preheat oven to 350 degrees F

In a large bowl mix together, in the same quantities given for the pie, the fruit, sugar, instant tapioca and other ingredients as well as (optional)

1 T finely minced candied ginger.

Let sit for fifteen minutes, then place in a 10" tart dish.  In same bowl (no need to wash) mix well:

1 T melted butter
2 T brown sugar

Then add:

3 T all-purpose white flour
3/4 c rolled oats

Mix again (mixture should be crumbly) then sprinkle over the fruit.

Bake in 350 degree F oven for 35 - 40 minutes.

Again, the proof is in the serving. Excellent texture and no puddles of fruit juice in the bottom of the serving dish!

Both pie and crisp are good served with vanilla ice cream/non-fat frozen yogurt or ginger ice cream

* Apple 6 cups fruit 2 T instant tapioca
  Blueberry 4 cups fruit 1/4 cup instant tapioca
  Strawberry-Rhubarb 4 cups fruit 1/4 cup instant tapioca

AND if some of this delicious pie or crisp ends up on your white tablecloth or toddler's shirt see Make Strawberry Stains Vanish

Reviewed 6/17/2017