Rhubarb and strawberry pie is a classic and delicious dessert. The crispy shortcrust pastry base combines with the softness and acidity of the rhubarb and the sweetness of the strawberries, creating an irresistible balance of flavors. This dessert is perfect to serve after a light meal or for a tasty snack.
Roll out the pastry and line a pie tin with it
Mix together the rhubarb, strawberries, sugar, lemon juice, and flour, and place everything in the pie tin
Add a few knobs of butter distributed within the fruit
Cross strips of pastry over the top
Brush the pastry with a beaten egg mixed with a little milk
Bake at 200 degrees for 45-50 minutes
Pie tin
Pastry cutter
Bowl
Store the pie in the refrigerator, wrapped in plastic wrap
This pie is perfect for spring, when rhubarb and strawberries are in season
Italia
| Energy (kcal) | 196.36 |
| Carbohydrates (g) | 50.36 |
| of which Sugars (g) | 47.5 |
| Fat (g) | 0.24 |
| of which Saturates (g) | 0.01 |
| Protein (g) | 0.91 |
| Fiber (g) | 0.9 |
