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Strawberry Rhubarb Swirl

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This Strawberry Rhubarb Swirl pie combines sweet strawberries and tart rhubarb baked into a golden flaky crust with a beautiful marbled effect, offering a refreshing and balanced dessert perfect for any occasion.

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)

Instructions

  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.

Notes

  • 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.
  • Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.
  • Pie can be frozen for up to 1 month; thaw before reheating.

Nutrition

Find it online: https://bitezly.com/strawberry-rhubarb-swirl/