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Author Notes: I never grew up eating rhubarb. My mother was a Southern traditionalist when it came to pies: Apple in the late Fall, Blueberry in the late Summer, and anything fluffy, cold and white when the July fireworks were on display. But I love exploring new ingredients and really love cooking things at home that I've never had before. I came across some Rhubarb on sale at my local grocery store last Spring and thought I'd give it a go. I already had strawberries at the house and a few kiwis leftover from my baby's snacks. I figured, Kiwi-Strawberry is a thing and Strawberry-Rhubarb is a thing. Why wouldn't all three work together? I just put together the flavors that sounded good in my head and was happily surprised at the results. So happy, in fact, that I made it again this past Saturday. —EverydayChampagne
Serves 8-10 ppl
- 2 Unbaked Pie Shells
- 2 Large Rhubarb Stalks
- 2 Large Kiwis
- 15 Large Strawberries
- 1 cup White Sugar
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/2 Large Lemon, zested and juiced
- 3 1/2 tablespoons Cornstarch
- 1/2 teaspoon Kosher Salt
- 2 tablespoons Cold Butter, cut
- 2 tablespoons Milk
- 1 tablespoon White Sugar
- Peel and cube the Rhubarb and Kiwis, and hull and slice the strawberries, (the fruit should equal 5-6 cups), and place them in a large bowl.
- Toss with the sugar, spices, lemon juice and zest, cornstarch, and salt.
- Pour the fruit filling into prepared pie shell.
- Dot with butter.
- Place second pie shell on top and seal the edges.
- Brush the top of the shell lightly with milk and sprinkle evenly with sugar.
- Vent the top of the pie with 2-3 slits to allow the steam to escape.
- Place on a foil-lined cookie sheet and put in a pre-heated 450* oven or 10 minutes. Reduce heat to 350* and continue to bake for 50 minutes -1 hour or until golden brown. Allow to cool on a rack and serve warm or at room temperature.
- *I find this pie is best served warm with vanilla ice cream because the pie itself is fairly tart and really welcomes the rich and creamy ice cream. Happy Eating!
- This recipe was entered in the contest for Your Best Rhubarb
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