Rhubarb Strawberry Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spring pie with a tender crust filled with tart rhubarb and sweet strawberries, finished with a hint of floral and peppery notes from pink peppercorns. Bright, complex, and seasonal. Perfect with whipped cream.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 batch of double-pie crust (store-bought or homemade + more flour for rolling out)
- 1 pound rhubarb (trimmed and cut into 1/4-inch pieces)
- 1 pound strawberries (trimmed and sliced)
- 1/2 cup white granulated sugar
- 1/4 cup cornstarch
- Juice from 1/2 lemon
- 2 teaspoons pink peppercorns (crushed)
- 1 teaspoon pure vanilla extract or 1/2 teaspoon vanilla paste
- 1 large egg + 1 tablespoon water (whisked (for egg wash))
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h
- Sodium
- 129mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 285mg
- Calcium
- 66mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 129MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.