How long do you cook strawberry rhubarb crisp?

Most strawberry rhubarb crisp recipes bake at 375°F to 400°F for 40 to 50 minutes. You’ll know it’s ready when the topping is golden and the fruit juices bubble around the edges.

How do you keep strawberry rhubarb pie from being runny?

To avoid a runny filling, let the fruit macerate with sugar and drain the liquid before baking. Mix the fruit with cornstarch or another thickener and ensure the pie bakes long enough for the filling to bubble properly.

How do you cook rhubarb and strawberries?

Combine chopped rhubarb and strawberries with sugar, a splash of lemon juice, and a thickener. Cook them in a saucepan or bake in a pie. For stovetop, simmer until the rhubarb is soft and the mixture thickens slightly.

Do you need to refrigerate a strawberry rhubarb pie?

Yes. Once cooled, cover your strawberry rhubarb pie loosely and store it in the refrigerator. It will keep for up to four days and taste even better after resting.

How do you keep rhubarb pie from getting soggy?

Use a thickener like cornstarch, blind-bake the crust if needed, and drain macerated fruit before assembling the pie. Cooling the pie completely also helps the filling set properly.

How to tell when strawberry rhubarb pie is done?

Look for a golden crust and bubbling filling. The filling should bubble for at least 5 minutes before you remove the pie from the oven—that means the thickener has activated.

Strawberry Rhubarb Recipe: 5 Secrets to an Amazing Homemade Pie

Name: Strawberry Rhubarb Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 pie (8 servings)
Cuisine: American
Ingredients: 2 cups chopped rhubarb; 2 cups sliced strawberries; 3/4 cup granulated sugar; 2 tbsp brown sugar; 1 tbsp lemon juice; 3 tbsp cornstarch; 1 pie crust (store-bought or homemade); 1 egg (for egg wash); Optional: whipped cream or vanilla ice cream

Description

A classic strawberry rhubarb recipe combining tart rhubarb and sweet strawberries with a flaky crust. Perfect for spring and early summer.

Ingredients

Scale

2 cups chopped rhubarb

2 cups sliced strawberries

3/4 cup granulated sugar

2 tbsp brown sugar

1 tbsp lemon juice

3 tbsp cornstarch

1 pie crust (store-bought or homemade)

1 egg (for egg wash)

Optional: whipped cream or vanilla ice cream

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Instructions

1. Preheat oven to 400°F (200°C).

2. Toss rhubarb and strawberries with sugars and let sit 30 minutes.

3. Drain excess liquid, then mix in lemon juice and cornstarch.

4. Place crust in pie dish, add fruit filling.

5. Add top crust or lattice, seal edges, brush with egg wash.

6. Bake 45–50 minutes until crust is golden and filling is bubbling.

7. Let cool at least 2 hours before slicing.

Notes

Let pie cool fully to avoid a runny filling.

Use a baking sheet to catch any spillover.

Pie stores well in fridge for up to 4 days.

Can be frozen after baking for up to 2 months.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 180mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 3g
Protein: 3g
Cholesterol: 45mg

Description

Ingredients

Instructions

Notes

Nutrition

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