Strawberry Rhubarb Swirl

Why You’ll Love This Recipe

This recipe combines the classic pairing of strawberries and rhubarb with an elegant swirl that not only looks stunning but enhances the flavor experience. It’s quick to prepare using a pre-made crust, yet feels homemade and special. The fruit filling is naturally sweetened and thickened to perfection, offering a fresh, vibrant dessert that’s both comforting and light.

this Recipe

Ingredients

• 2 cups fresh strawberries, sliced

• 2 cups rhubarb, chopped

• 1 cup sugar

• 1 tablespoon cornstarch

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• 1 pre-made pie crust

• 1 egg (for egg wash)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F (190°C).

2. In a saucepan, combine the sliced strawberries, chopped rhubarb, sugar, cornstarch, lemon juice, and vanilla extract.

3. Cook over medium heat, stirring occasionally, until the mixture thickens and starts bubbling, about 5-7 minutes.

4. Remove from heat and allow the fruit mixture to cool.

5. Roll out the pre-made pie crust and place it into a pie dish, fitting it snugly.

6. Pour the cooled fruit mixture evenly into the crust.

7. Use a spoon to gently swirl the filling, creating a marble effect.

8. Brush the edges of the crust with the beaten egg for a golden shine.

9. Bake for 20-25 minutes, until the crust is golden brown and the filling is bubbling.

10. Let the pie cool before serving.

Servings and timing

This pie serves approximately 6-8 people.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Variations

• Substitute fresh with frozen strawberries and rhubarb if out of season, adjusting cooking time as needed.

• Add a sprinkle of cinnamon or nutmeg to the filling for a warm spice twist.

• Use a homemade pie crust for a more buttery and flaky texture.

• Top with a crumb streusel for added crunch.

• Serve with vanilla ice cream or whipped cream for extra indulgence.

Storage/reheating

Store leftovers covered in the refrigerator for up to 3 days. Reheat slices gently in a microwave or oven until warmed through. The pie can also be frozen for up to 1 month; thaw in the fridge before reheating.

FAQs

What can I substitute for rhubarb if I can’t find it?

You can substitute rhubarb with tart green apples or cranberries for a similar tangy flavor.

Can I make this pie ahead of time?

Yes, you can prepare the filling and crust ahead of time and bake just before serving.

Is it okay to use frozen fruit?

Yes, frozen strawberries and rhubarb work well; just thaw and drain excess liquid before cooking.

How do I prevent the crust from getting soggy?

Brush the crust with egg wash and bake immediately; also, pre-baking the crust slightly helps avoid sogginess.

Can I use a homemade pie crust?

Absolutely, homemade crust adds a wonderful flavor and texture.

How thick should I cook the fruit filling?

Cook until the mixture thickens and bubbles, about 5-7 minutes, so it sets well in the pie.

What is the purpose of the lemon juice?

Lemon juice balances the sweetness and helps preserve the bright color of the fruit.

Can I use a different type of sugar?

You can use brown sugar or coconut sugar, but this may slightly alter the flavor.

How do I create the swirl effect?

After pouring the filling into the crust, use a spoon to gently drag through the mixture in a swirling motion.

How long should I let the pie cool before serving?

Allow at least 30 minutes for the filling to set properly before slicing.

Conclusion

The Strawberry Rhubarb Swirl pie is a simple yet elegant dessert that beautifully marries sweet and tart flavors with a visually appealing swirl. Quick to prepare and delightful to serve, it’s perfect for family dinners, gatherings, or whenever you crave a fresh, fruity treat. Whether you stick to the classic recipe or try one of the variations, this pie is sure to become a favorite.