Serves a Crowd

Abbey's Kiwi-Strawberry-Rhubarb Pie

April 26, 2010
0 Ratings
  • Serves 8-10 ppl
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

What You'll Need
  • 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
  1. 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.
  2. Toss with the sugar, spices, lemon juice and zest, cornstarch, and salt.
  3. Pour the fruit filling into prepared pie shell.
  4. Dot with butter.
  5. Place second pie shell on top and seal the edges.
  6. Brush the top of the shell lightly with milk and sprinkle evenly with sugar.
  7. Vent the top of the pie with 2-3 slits to allow the steam to escape.
  8. 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.
  9. *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!
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10 Reviews

drbabs May 16, 2010
YAY! I got rhubarb and made the pie yesterday! I served it at a party today--we all loved it!
drbabs May 26, 2010
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!
drbabs May 13, 2010
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!
dukeofdelight April 27, 2010
It's fantastic! Perfect balance of sweet and tart. Add some ice cream and you've got the perfect dessert.
jshockley April 27, 2010
A modern twist on a Southern classic.
annierobbie April 27, 2010
HenryR April 27, 2010
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.
cary W. April 27, 2010
yumyum!!! i love sweet-tart pies!
jseier April 26, 2010
as a lucky recipient of a piece of this pie recently, i can say that this is some incredibly delicious pie! yummy, yummy!
MamaMarie April 26, 2010
That sounds delicious! I love the idea of adding the kiwi-can't wait to try it!