Rhubarb and Strawberry Pie
6 servings
40 minutes
Rhubarb and strawberry pie is a true embodiment of spring-summer flavor, filled with freshness and a light tartness. Inspired by Russian cuisine, this dessert combines the sweetness of strawberries and the tanginess of rhubarb, creating a delightful balance of flavors. Rhubarb, long used in Russian gastronomy, adds zest to the pie while strawberries soften its brightness with juicy sweetness. The delicate dough infused with vanilla aroma makes the pie especially cozy and homely. Perfect for tea time and pairs wonderfully with vanilla ice cream, enhancing creamy notes. This pie not only delights with its taste but also captivates with its aroma, bringing back warm memories of summer days and family evenings.
1
Preheat the oven to 200 degrees. Grease a glass or ceramic baking dish.
- Butter: 100 g
2
Mix water, corn starch, and 50 g of sugar in a small saucepan, then add peeled and finely chopped rhubarb. Bring to a boil, stirring constantly, then simmer for three minutes while stirring. Remove from heat and add finely chopped strawberries.
- Water: 50 ml
- Cornstarch: 0.5 teaspoon
- Sugar: 250 g
- Rhubarb stems: 500 g
- Strawberry: 200 g
3
Mix flour, baking soda, salt, and remaining sugar in a bowl.
- Wheat flour: 200 g
- Soda: 2 teaspoons
- Salt: 0.5 teaspoon
- Sugar: 250 g
4
In another large bowl, beat the egg, milk, oil, and vanilla extract, then add what was mixed in the first bowl and stir until smooth.
- Chicken egg: 1 piece
- Milk: 100 ml
- Butter: 100 g
- Vanilla extract: 1 teaspoon
5
Set aside 100 g of the fruit mixture, place the rest on a baking sheet, and evenly pour the beaten batter on top.
- Strawberry: 200 g
- Rhubarb stems: 500 g
6
Spread another 100 g of fruit mixture as the top layer. Bake for half an hour.
7
Serve slightly chilled. Can be served with vanilla ice cream.