
Rhubarb and Strawberry Pie
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.
Ingredients
- Shortcrust pastryas needed
- Rhubarb (stalks cut into pieces)as needed
- Strawberries
1212 - Sugar
125G125G - Lemon juice
1Tablespoon1Tablespoon - Butteras needed
- Flour
1Tablespoon1Tablespoon
Preparation
- STEP 1 OF 6
Roll out the pastry and line a pie dish with it
- STEP 2 OF 6
Mix together the rhubarb, strawberries, sugar, lemon juice, and flour, and place everything in the pie dish
- STEP 3 OF 6
Add a few knobs of butter distributed within the fruit
- STEP 4 OF 6
Cross strips of pastry over the top
- STEP 5 OF 6
Brush the pastry with a beaten egg mixed with a little milk
- STEP 6 OF 6
Bake at 200 degrees for 45-50 minutes
Suggestions
Pie dish
Pastry cutter
Bowl
General Information
Storage notes
Store the pie in the refrigerator, wrapped in plastic wrap
More information
This pie is perfect for spring when rhubarb and strawberries are in season
Origin
Italia
Analysis
Attention
Macronutrients (100 gr)
Attention
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 |
- Proteins0.91g·2%
- Carbohydrates50.36g·96%
- Fats0.24g·0%
- Fibers0.9g·2%