Using only a few items from your cupboard, this simple salmon dish is a delightful way to prepare fresh fillets.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ¼ cups crushed graham crackers
- ¼ cup melted butter
- 1 pound fresh strawberries, halved lengthwise
- ½ cup diced rhubarb
- ¾ cup white sugar
- ¾ cup water
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
Instructions
- Mix together the graham cracker crumbs and melted butter; press into the bottom of a 9-inch pie dish. Line the bottom of the pie crust with 1 layer of strawberry halves.
- Place the remaining strawberries in a saucepan and crush (there should be about 1 cup of crushed berries); stir the rhubarb, sugar, water, and cornstarch into the crushed berries. Bring the mixture to a boil over medium-low heat, stirring often, until the mixture thickens and becomes translucent. Turn off the heat, let the mixture stand until slightly cooled, about 2 minutes; stir in the lemon juice. Pour the mixture into the pie dish over the strawberry halves.
- Refrigerate until completely chilled, about 1 hour.
Nutrition Facts
| Calories | 211 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 2 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 122 mg |
| Sugars | 26 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I gave this 4 stars instead of 5 because i knew the graham cracker crust would not be to my liking. I made this in a regular pie crust and it was delicious. I did not want to waste the fresh strawberries in the cooked sauce so I made that with frozen ones, so we had a few extra fresh strawberries to eat. Next time I think I will add a little more rhubarb but it is good either way.
Couldn’t believe that so few ingredients made a really rhubarby pie. Perfect!
DELICIOUS AND EASY. I made it with both graham cracker crust and regular pie crust. My family could not decide which was better. I doubled rhubarb like many others
Very easy and delicious! I had about one and a half cups of rhubarb in the freezer, I just added it all with the strawberries and increased the sugar bu a couple of tablespoons to offset. This made two pies that I brought to Thanksgiving dinner at the in laws, and it was a big hit. I will make this again!
Fabulous!! This was my first time making this kind of pie and I thought it turned out great. My husband and kids said it was delicous. I used a store bought graham cracker crust and added some extra strawberries and rhubarb because we had ALOT of both from our garden. I kept all other ingredients and directions as stated and the pie came out great (set perfectly). Will definitely make this again.
My first time making a straw-rhubarb pie. It tastes so…good!! And super easy, anybody could make this!!)
Because the berries were so sweet, I used 2tb domino light, ( sugar/stevia sweetener) instead of 3/4 cup reg sugar. Will cook the rhubarb and water a little before adding the rest of the ingredients. Was delightfully tart with berries and rhubarb equal in flavor.
This is an easy to make and delicious recipe! The only change I made was adding 2 cups of rhubarb and cutting it down to 1/2 cup of sugar because in my opinion the pie was too sweet, and I enjoy the tartness of rhubarb. Also make sure that the filling is very thick because I don’t think I cooked the filling long enough and it was very watery. You’ll probably need to upgrade to a 10 inch pie crush to accomodate the extra rhubarb. Other than that, great recipe!
LOVE! EASY!
It did not work for me as a pie it was too crumbly. But I served it in some ramekins. It was sweet and tart at the same time. Easy. Will make again.
doubled the rhubarb (at least) and did not use strawberries in the glaze. Very very good.
This was a fantastic recipe.The only thing different I did was add a 10 oz frozen bag of chopped rhubarb.I like the tart taste.I also used prebaked pie shells.Taste just like my mom used to make.Thanks for the recipe.
I modified/cheated a bit and used packaged pastry. It turned out to be a phenomenal pie and a huge hit. I am going to make it again tonight.
Yummy. My grandma used to make a fresh strawberry pie sort of like this, so I thought I’d add a few of her tricks. For one thing, I used a regular pie crust, poked it with a fork, and baked it before adding the filling. Graham crackers just seemed a little off. My favorite thing that she did was spread 4 ounces of cream cheese on the warm crust before placing in the halved fresh strawberries. To me this is a MUST! I also threw in some blueberries because I was a little short on strawberries. My husband and I loved this pie. It’s a hard one to mess up– just be patient and make sure that glaze is nice and thick, stirring it constantly!! I posted pictures to show the nice color added by the blueberries. This was a pretty pie.
I followed the recipe (for once!) and it was beautiful, tasty, and gone in a flash. Topped with fresh whipped cream, this pie was refreshing and because I could make it ahead and not heat the house by turning on the oven—-it’s a summertime keeper!
I have been making this type pie for many years using just strawberries (no rhubarb) and then topping with whipped topping. Very easy and good but you need a lot of strawberries ( about 2 large boxes). I use whole strawberries standing on end in the shell and cover with the mashed strawberry syrup. Excellent and keeps in refrigerator if you have any leftovers.
My family loved this but I made one change and would make one more next time. I omitted the rhubarb because we don’t really like it, and increased the strawberries in the sauce by 1/2 cup. If I made it again, I would bake the crust for 15 minutes to set it up better. It’s tough to serve and leaves behind most of the crumbs. Still, we loved it and will make it again.
Very disappointing. The combination of a graham cracker crust with strawberry rhubarb was not to my taste. Definitely needs more rhubarb. Added a whole cup and still could not tell there was rhubarb in it. The layer of strawberries on the bottom did very little to enhance the flavor or texture of the pie. Was very easy to make and it did set up beautifully.
Easy to make and the kids loved it.
This recipe really doesn’t have enough rhubarb to give it the zest a real strawberry rhubarb pie should have. It was easy to make and the filling did set up well; but the flavor just wasn’t there.
Well I looked at it and then thought ” what the h—” so I made it!! I’m telling you it was to die for and oh so easy!! THIS goes to the top of MY list!! I taped it to the cupboard door!!!