Rhubarb and Strawberry Pie

READY IN: 1hr 14mins
Recipe by Studentchef

In my supermarket, there are bags of frozen rhubarb and strawberries mixed together, so when I want to make something with both items, all I have to do is pick up one bag instead of buying two separate bags. If This is on the refreshing side, and it's too bad the weather is still on the cold side, because strawberries and warm summer weather are synonymous with each other!

Top Review by CJAY8248

I'm sorry but this didn't work for me. I used an 8" pan because no size was given in the directions. I felt there was way too much crust to get cooked in the time alloted. After cooling it was still crumbly so I couldn't get the coconut to adhere to the sides without the crust shifting. I finally gave up and just sprinkled the coconut over the crust. I used fresh fruit and after baking the rhubarb was extremely tart and the berries were dry looking. Thanks for sharing. Made for RSC #16.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. In a food processor, chop 3/4 cup macademia nuts, finely. Take the remaining 1/4 cup and chop it up, roughly. Set aside the 1/4 cup nuts.
  3. Combine first five ingredients with the 3/4 cup macademia nuts and fill the bottom of a springform pan. Bake in the oven for 10 minutes, like you do with a graham cracker crust. Cool completely. Lower the temperature to 350 degrees F.
  4. Butter the sides of the pan and sprinkle it with the desiccated coconut, so that the sides are lined with the coconut.
  5. Finally, add the fruit and top it with the remaining 1/4 cup macademia nuts. Bake in the oven for 40-50 minutes. Cool completely before serving (although I do like it somewhat lukewarm, so maybe not completely!).

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