I LOVE Strawberry Rhubarb pie! So when I saw some beautiful fresh Rhubarb in the produce section right beside strawberries on sale, I knew pie would be on the menu.
This pie is a step away from the traditional strawberry and rhubarb version. It adds pears, fresh ginger, nutmeg, lemon zest and a pinch or two of cinnamon. The result is amazing as long as you like strawberry and rhubarb pies. Lucky for me, my daughter is the only other person in the house with any interest in this magically tart and sweet combination, so we had it all to ourselves.
Strawberry Pear & Rhubarb Pie
2 large stalks of Rhubarb with strings removed and chopped
1 lb Strawberries chopped
2 Pears chopped I used Asian Pears
Zest of one Lemon
1/4-1/2 tsp freshly grated Nutmeg I love nutmeg so I go for the full 1/2 tsp
1/4 tsp. freshly grated Ginger
1/4 -1/2 tsp cinnamon
Sugar to taste depending on the sweetness of your fruit. I used 3/4 C
Thickener of your choice. I used 11/2 Tbs. corn starch and 1 Tbs. tapioca flour because it was what I had on hand
1 or 2 pie crust I went with a store bought gluten free crust single crust to save calories over the traditional double crust version. However, any crust recipe will do and a double crust could be used.
Prep ingredients and pie crust. Mix first 9 ingredients well but gently. Pour into prepared pie crust.
Bake at 350 degrees til crust is golden brown and filling is bubbly. Let cool and enjoy as is or add a dollop of whipped cream. This pie is also excellent with a scoop of ice cream on top if you can wait til it cools, or on bottom with the pie as a gooey topping if you can't wait.