Abbey's Kiwi-Strawberry-Rhubarb Pie
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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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about 3 years ago drbabs
Barbara is a trusted source on General Cooking.
YAY! I got rhubarb and made the pie yesterday! I served it at a party today--we all loved it!
about 3 years ago drbabs
Barbara is a trusted source on General Cooking.
Here's what I wrote:
A nice combination of sweet and tart, a pretty color, and not too gloppy with cornstarch (which I was worried about). I used an oatmeal--butter--flour--sugar crumb topping instead of a top crust because I prefer that, and I think it gave the pie a crunchy and buttery note that might have been missing otherwise. It came together really easily, and while I appreciated the advice to put it on a cookie sheet, it only dribbled a tiny bit. The filling set up nicely, though and wasn't runny at all. It went nicely with a scoop of vanilla ice cream and my orange-cardamom sugar cookies which I had made the day before. Definitely a winner!
about 3 years ago drbabs
Barbara is a trusted source on General Cooking.
Hi--I was signed up to test this for Editors' Pick, but I have not been able to find rhubarb ANYWHERE. I'm sure I'll get some in my CSA box next month so I promise to test it as soon as I get some (strawberries and kiwi are no problem) and report back. So sorry!
about 3 years ago dukeofdelight
It's fantastic! Perfect balance of sweet and tart. Add some ice cream and you've got the perfect dessert.
about 3 years ago jshockley
A modern twist on a Southern classic.
about 3 years ago annierobbie
yummy!!!
about 3 years ago HenryR
I've only had a Rhubarb pie once and it was a bit too tart, but this recipe sounds like it has the right balance.
about 3 years ago cary Wade
yumyum!!! i love sweet-tart pies!
about 3 years ago jseier
as a lucky recipient of a piece of this pie recently, i can say that this is some incredibly delicious pie! yummy, yummy!
about 3 years ago MamaMarie
That sounds delicious! I love the idea of adding the kiwi-can't wait to try it!