Rhubarb Archives - Vintage Baked Modern https://vintagebakedmodern.com/tag/rhubarb/ Wed, 06 May 2026 21:55:52 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 Strawberry Rhubarb Jam (low sugar) https://vintagebakedmodern.com/strawberry-rhubarb-jam-low-sugar/ https://vintagebakedmodern.com/strawberry-rhubarb-jam-low-sugar/#respond Thu, 12 Jun 2025 23:48:14 +0000 https://vintagebakedmodern.com/?p=19375 This Strawberry Rhubarb Jam is made from fresh-picked sweet strawberries and tart rhubarb. It is super quick and easy to make using an electric canner. My vintage inspiration to make this classic old-fashioned jam is from my 1975 “Home Canning Preserving-Freezing-Drying ” by Sunset.” This jam makes a lovely gift year-round or delicious on top ...

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This Strawberry Rhubarb Jam is made from fresh-picked sweet strawberries and tart rhubarb. It is super quick and easy to make using an electric canner. My vintage inspiration to make this classic old-fashioned jam is from my 1975 “Home Canning Preserving-Freezing-Drying ” by Sunset.” This jam makes a lovely gift year-round or delicious on top of fresh Sourdough Bread. If your a strawberry rhubarb fan, be sure to try my Strawberry Rhubarb Pie.

My vintage inspiration.

My vintage inspiration for this strawberry rhubarb jam recipe came from my 1975 copy of “Home Canning Preserving-Freezing-Drying ” by Sunset.

If you love cookbooks…check out my Cookbook Collection!

Ball Blue Book Easy Guide to Tasty, Thrifty HomeCanning and Freezing (1969), is a beloved cookbook filled with nostalgic recipes for jams, conserves, vegetables and more! This vintage cookbook helps guide home cooks with canning practices established by the Ball Company in their original Ball Blue Book, that has been in print since 1909. This cookbook walks through the equipment, methods, and in-depth steps to help home cook learn from the best.

Ingredients

  • Rhubarb is hardy plant with edible stalks, harvested in the Spring, and known for its tart, sour taste.
  • Strawberries are a type of red berry that grow on low-lying plants in the rose family. They ripen in late Spring to early Summer and are known for their sweet, juicy flavor.
  • Low/No Sugar Pectin is a type of fruit pectin made to set jams and jellies properly without large amounts of sugar, and it works well with little, no, or alternative sweeteners like agave, honey or monk fruit.
  • Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
  • Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent, used for pie fillings creating a clear, smooth texture rather than cloudy. In baked goods it helps retain moisture and produces a light, tender texture.
  • Lemon Juice (bottled) is made from extracted lemons, often from concentrate, and is typically pasteurized to preserve freshness and maintain a consistent acidity level.

How to Make Strawberry Rhubarb Jam (using an Electric Canner)

Step #1

Pick Strawberries

Step #2

Slice strawberries and dice rhubarb. Add sugar, pectin, lemon juice and boil for 10 minutes.

Step #3

Fill 8oz. jars and place in electric canner using water bath setting.

Step #4

Steam for 10 minutes. Remove from canner and make sure the lid pops.

Baker’s Tips
  • Use an organic lemon juice, not from concentrate, to ensure you have the right balance of acid, as fresh lemons can vary.
  • To brighten the color of the jam, sprinkle in a little bit of beet root powder or all-natural red color such as ChefMaster all natural food color.
  • Mix together the sugar, pectin, and instant clearjel before adding to the fruit to prevent clumping.
  • If using a electric canner, there is no need to pre-sterilize the jars as they will be during the canning process. However, be sure to use clean jars and a brand new lid to seal properly. Do not re-use canning lids.
  • If you have hard water, add a bit of white vinegar to the water in the canner.

How to pick & preserve strawberries

  • It is best to pick fresh fruit early in the morning before the bugs are active and to avoid the sun.
  • Wear old shoes because strawberries are grown on the ground in sand and dirt.
  • Wear bug spray!
  • Be sure to wear long-sleeve shirt to protect your skin from the plants and pants if you plan to kneel down to pick the berries.
  • To refrigerate: hull strawberries and put in an air-tight container such as a large mason jar and put in the fridge for up to 2 weeks.
  • To freeze: hull strawberries in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until firm, and then place in ziploc bags or vacuum seal them for up to 1 year.
What if I don’t have an electric canner?

You can use traditional water bath canning methods. Follow the USDA standards.

Can I use frozen rhubarb and strawberries to make this jam?

Yes, there is no need to thaw, just put them in the pot. Wait for them to soften and then add the remaining ingredients.

Can I add more sugar?

You can sweeten the jam according to your taste. Using a low/no sugar pectin helps stabilize the jam without all the added sugar that regular jam recipes use. Rhubarb tends to be tart, so I would recommend you add at least a little bit of sugar to balance the jam.

Print

Strawberry Rhubarb Jam

Course Pantry
Cuisine American
Keyword jam, rhubarb recipes, strawberry recipes
Prep Time 20 minutes
Cook Time 23 minutes
Servings 9

Equipment

Ingredients

  • 4 c. strawberries
  • 4 c. rhubarb
  • 2 ⅔ c. sugar
  • ¼ c. lemon juice (bottled)
  • 3 T. instant ClearJel
  • 3 T. no or low-sugar pectin

Instructions

PREP

  • Hull and slice the strawberries in half.
  • Chop the rhubarb into chunks.
  • Mix together the pectin and instant clearjel into the sugar.

JAM

  • Put the strawberries and rhubarb in a heavy duty dutch oven. Add the pectin/sugar mixture and stir. Bring to a boil and add the lemon juice. Keep on low boil for 10 minutes.

FILL JARS

  • Place a funnel on the jar and fill leaving 1/4" headspace.
  • Wipe around the perimeter of the jar with a damp cloth to remove any spilled jam. Use the magnetic lifter to place a lid on the top of the jar and add bands.

CANNING (WATER BATH METHOD)

  • Place jars into the canner and add enough water to cover the jars 1-2". Set the regulator valve to exhaust. Press the WB/Steam button and the Start button and set to 10 minutes. Wait for steam to start coming out (about 10-15 minutes).
  • Once the steam starts, press the start button again.
  • After the 10 minute cycle has completed, unplug and let the valve release naturally.
  • Remove jars with the jar lifter and place on a countertop.
  • Let jars sit still for 12-24 hours. Make sure all the lids have popped in the center to know they have sealed. If not, place jam in the refrigerator and use within 2 weeks.

Leave a comment below and let me know how it turned out for you!

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]]> https://vintagebakedmodern.com/strawberry-rhubarb-jam-low-sugar/feed/ 0 How to Pick and Process Fresh Fruit https://vintagebakedmodern.com/how-to-pick-and-process-fresh-fruit/ https://vintagebakedmodern.com/how-to-pick-and-process-fresh-fruit/#respond Sun, 01 Jun 2025 22:27:43 +0000 https://vintagebakedmodern.com/?p=22644 I like to use fresh-picked fruit for my baked goods. I enjoy spending time in the summer going to orchards and picking the fruit by hand. It is really easy to process and store to keep in the freezer for when your craving a batch of blueberry muffins, sourdough rhubarb muffins, or sour cherry bread. ...

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I like to use fresh-picked fruit for my baked goods. I enjoy spending time in the summer going to orchards and picking the fruit by hand. It is really easy to process and store to keep in the freezer for when your craving a batch of blueberry muffins, sourdough rhubarb muffins, or sour cherry bread.

How to preserve fresh picked fruit

  • To refrigerate: place in a sealed container for up to 2 weeks.
  • To freeze: lay in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until solid, and then put them in ziploc bags or vacuum seal them for up to 1 year.
  • Canning: follow the USDA Complete Guide to Canning
  • Take your own ziploc bags to place the cherries in after you wash them. Take your own coolers or large buckets to transport the berries home, and keep them as cool as possible in your vehicle.

Fruit Picking basics

  • It is best to pick fresh fruit early in the morning before the bugs are active and to avoid the sun.
  • Wear old shoes because strawberries are grown on the ground in sand and dirt.
  • Wear bug spray!
  • Be sure to wear long-sleeve shirt to protect your skin from the plants and pants if you plan to kneel down to pick the berries.
  • Be sure to wear a long-sleeve shirt, as the bushes can scratch your arm, a hat for shade, and lots of bug spray!

Fruit Season in the Midwest

RHUBARB

Season: late May to early June

  • To refrigerate: put rhubarb stalks in an air-tight container and store in the fridge for 1 to 2 weeks.
  • To freeze: place chopped rhubarb in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until firm, and then place in ziploc bags or vacuum seal them for up to 1 year.

Rhubarb Recipes

STRAWBERRIES

Season: early June

  • To refrigerate: hull strawberries and put in an air-tight container such as a large mason jar and put in the fridge for up to 2 weeks.
  • To freeze: hull strawberries in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until firm, and then place in ziploc bags or vacuum seal them for up to 1 year.

Strawberry Recipes

SOUR CHERRIES

Season: late June to early July

  • If your local farm has a cherry pitter, have the cherries pitted, then wash them and put in ziploc bags or air-tight containers.
  • If you are going to use within 1 – 2 weeks, put cherries in an air-tight container and refrigerate.
  • To freeze the cherries for long-term storage, pour the cherries out onto a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour and then place cherries in ziploc bags or vacuum seal them for up to 1 year. You can also just put the bags of cherries straight into the freezer, but they may clump together from the juice.

Cherry Recipes

BLUEBERRIES

Season: late June to early July

  • To refrigerate: put them in them in an air-tight container and store in the fridge for 1 to 2 weeks.
  • To freeze: place berries in a single layer on a 1/2 sheet pan lined with parchment paper. Do not wash them before freezing, as their natural coating helps preserve freshness. Freeze for 1 hour and then place berries in ziploc bags or vacuum seal them for up to 1 year.

Blueberry Recipes

PEACHES

Season: late July to early August

  • To preserve fruit: lay out peaches on parchment or newspaper on a table. Some of the peaches are ready to process while others may need a few days to ripen.
  • Remove par-boil in hot water for 20 seconds and then peach skins, remove pit and slice, and sprinkle with a light coating of sugar.
  • To refrigerate: place in a sealed container for up to 2 weeks.
  • To freeze: lay in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until solid, and then put them in ziploc bags or vacuum seal them for up to 1 year.

Peach Recipes

APPLES

Season: late August through September

  • After picking apples, store them individually wrapped in newspaper in a cool basement, garage or refrigerator. This will help preserve the shelf life for a few months.
  • To freeze: slice apples and lay in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until solid, and then put them in ziploc bags or vacuum seal them for up to 1 year.

Apple Recipes

PUMPKINS

Season: late September through October

  • Place whole pumpkin on a baking sheet in the oven for 45 minutes. Remove and separate out seeds from pumkin.
  • To refrigerate: place in a sealed container for up to 2 weeks.
  • To freeze: lay in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until solid, and then put them in ziploc bags or vacuum seal them for up to 1 year.
  • Canning: follow the USDA Complete Guide to Canning

Pumpkin Recipes

FAQ’s

Is it ok to preserve fruit from the grocery store?

Of course, its just that ready-picked fruit in the store is not peak in freshness as it has traveled far to get there and also lacks flavor as it is picked early to give it time to ripen while in transit.

Can I make pie fillings ahead of time and freeze?

Yes! Homemade pie filling is easy to can. To freeze it, store in a freezer-safe ziploc bag or freezer-safe container 6 months – to one year.

Leave a comment below!

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]]> https://vintagebakedmodern.com/how-to-pick-and-process-fresh-fruit/feed/ 0 Old Fashioned Rhubarb Crunch https://vintagebakedmodern.com/rhubarb-crunch-recipe/ https://vintagebakedmodern.com/rhubarb-crunch-recipe/#respond Tue, 20 May 2025 19:01:29 +0000 https://vintagebakedmodern.com/?p=17587 This Old Fashioned Rhubarb Crunch is a layered dessert made with tart, fresh-picked rhubarb, nestled between a buttery oat crisp topping. My vintage inspiration for this nostalgic dessert is straight from my grandmother’s handwritten recipe box. This easy rhubarb recipe is delicious when topped with a dollop of vanilla ice cream or homemade whipped cream ...

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This Old Fashioned Rhubarb Crunch is a layered dessert made with tart, fresh-picked rhubarb, nestled between a buttery oat crisp topping. My vintage inspiration for this nostalgic dessert is straight from my grandmother’s handwritten recipe box. This easy rhubarb recipe is delicious when topped with a dollop of vanilla ice cream or homemade whipped cream and served at Spring brunch.🌸

If you are a rhubarb fan, be sure to try my Rhubarb Sourdough Muffins or Strawberry Rhubarb Pie Recipes!

Ingredients

Filling

  • Rhubarb is hardy plant with edible stalks, harvested in the Spring, and known for its tart, sour taste.
  • Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
  • Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent. In baked goods it helps retain moisture and produces a light, tender texture.
  • Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. The best quality is an all-natural and made from real vanilla beans containing at least 35% alcohol.

Crunch

  • All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
  • Oats are a whole grain high in fiber and available as whole old-fashioned oats, or quick oats, which are finely cut and partially pre-cooked.
  • Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with 3.5% molasses) or dark brown sugar (with 6.5% molasses) for a more robust flavor.
  • Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
  • Pink salt is a type of rock salt found near the Himalayas, that is minimally processsed and contains trace minerals.
Baker’s Tips
  • When making crumb topping, use soft, room temp butter since melted butter makes the crumb soggy.
  • Aluminum baking pans that are light in color are best for conducting even heat. Use a 8″ or 9″ baking pan for thicker bars or 9×13″ glass pan for thin bars.
  • Use cornstarch as a substitution if ClearJel is hard to find. For every 1 T. of cornstarch, use 1 1/2 T. ClearJel. For every 2 T. flour or tapioca, use 1 T. ClearJel. You can find it online here.
  • If using frozen rhubarb, do not let it thaw, rather mix it into the boiled sugar mixture and pour on top of the bottom layer.
  • This dessert is best when served the same day as the crisp topping may become soggy.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

  • Shelf Life: Specialty baked goods dry out faster and have a shorter shelf-life than conventional baked goods. Store in airtight container on counter a maximum of 2-3 days. The refrigerator will dry out specialty baked goods, so it is best to freeze up to 6 months.
  • Let Batter Rest: Alternate flours tend to be dense compared to white flour, so be sure to let the batter rest to help eliminate grittiness. Letting the batter sit 15 minutes to overnight will yield a light and tender baked good. For best results, refrigerate the batter overnight up to 3 days.
  • Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through, so reduce oven to 325° to bake low and slow adding a few minutes of bake time.
  • Flour Hydration: Whole grain, almond, coconut, and oat flours can all yield dense baked goods. Add 1 – 2 tablespoons additional liquid (use the same liquid called for in the recipe).
  • Click here for more information about dietary substitutions

RHUBARB

Season: late May to early June

  • To refrigerate: put rhubarb stalks in an air-tight container and store in the fridge for 1 to 2 weeks.
  • To freeze: place chopped rhubarb in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until firm, and then place in ziploc bags or vacuum seal them for up to 1 year.

Rhubarb Crunch

No ratings yet
Course: Dessert
Cuisine: American
Keyword: #crisp, rhubarb recipes, spring recipes
Servings: 12
Author: by Apryl Niksch
Print Recipe Pin Recipe

Equipment

Ingredients

CRISP

FILLING

  • 4 c. rhubarb diced
  • 1 c. sugar
  • 1 ½ T. instant ClearJel or cornstarch
  • 1 c. water
  • 2 tsp. vanilla

Instructions

PREP

  • Dice the rhubarb in a separate bowl and set aside. Melt butter and set aside.
  • Preheat the oven to 350°

BOTTOM LAYER

  • In a mixing bowl put flour, oats, sugar and cinnamon. Pour melted butter over dry ingredients and mix together.
  • Place 2/3 of the mixture into the bottom of the baking dish and press until smooth. (Save the remaining 1/3 for the top)

MIDDLE LAYER

  • Spread chopped rhubarb all over the bottom layer.
  • In a saucepan mix together the sugar, ClearJel, water, vanilla and cook until a thick and clear sauce. Pour over the rhubarb.

TOP LAYER

  • Sprinkle the remaining 1/3 crumb mixture on top.

BAKE

  • Top with the remainder 1/2 of the crumb mixture and bake at 350° for 1 hour.
  • Serve warm with a scoop of ice cream or whip cream.

More Rhubarb Recipes

Tried this recipe? Leave a comment below!

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Any commentary, notes, or adaptations are my own. All modern recipe adaptations and photography ©Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

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]]> https://vintagebakedmodern.com/rhubarb-crunch-recipe/feed/ 0 Sourdough Rhubarb Muffins https://vintagebakedmodern.com/sourdough-rhubarb-muffins/ https://vintagebakedmodern.com/sourdough-rhubarb-muffins/#respond Thu, 08 May 2025 17:33:34 +0000 https://vintagebakedmodern.com/?p=16633 These Sourdough Rhubarb Muffins are made with fresh tart rhubarb, sourdough discard, warm spices and topped with a crunchy crisp topping. The combination of sourdough discard and buttermilk makes these rhubarb muffins bake up tender and moist, alongside their tangy and sweet punch of flavor. They’re perfect for a Spring brunch, a twist on the ...

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These Sourdough Rhubarb Muffins are made with fresh tart rhubarb, sourdough discard, warm spices and topped with a crunchy crisp topping. The combination of sourdough discard and buttermilk makes these rhubarb muffins bake up tender and moist, alongside their tangy and sweet punch of flavor. They’re perfect for a Spring brunch, a twist on the classic rhubarb crunch dessert, or a way to use fresh rhubarb during its short-lived season.

Another way to use your sourdough discard is with my sourdough blueberry muffins or sourdough zucchini pineapple muffins. Baking with sourdough discard adds nutritional benefits, making baked goods easier to digest. These quick and easy muffins are a wholesome way to bring tangy flavor into an otherwise conventional strawberry muffin.

How to make Rhubarb Muffins with Sourdough Discard

Dry Ingredients

  • All-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
  • Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
  • Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
  • Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
  • Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
  • Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.
  • Pink salt adds essential minerals and nutrients to baked goods.

Wet Ingredients

  • Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
  • Canola oil is perfect for baking as it has a neutral and light flavor. You can swap oil for butter and vice versa as oil provides moisture, and butter provides flavor.
  • Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
  • Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses and dark brown sugar has 6.5%, giving it more robust flavor.
  • Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
  • Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.
  • Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.
  • Sourdough discard is the unfed portion of sourdough starter that is removed before the starter is fed with fresh flour and water. *NOTE*If you don’t have starter, just substitute with 1/4 c. buttermilk or sour cream.

Mix-Ins

  • Rhubarb is hardy plant, classified as a fruit, that with edible stalks that have a sour taste and are harvested in the Spring.

Make your own Ingredients

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Sourdough Starter: If you don’t have sourdough starter on hand, just substitute with 1/4 c. buttermilk or sour cream. Here is my recipe for basic sourdough starter.

Basic Sourdough Starter
Check out this recipe

How to Make Rhubarb Muffins

Step #1

Chop Rhubarb

Step #2

Mix Dry Ingredients

Step #3

Make Crunch Topping

Step #4

Bake & Enjoy

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

  • Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
  • Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
  • Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
  • Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
  • Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

  • Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
  • Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

  • Flour: Swap the white flour for almond flour or coconut flour.
  • Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
  • Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
  • Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

  • Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
  • Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
  • Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
  • Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
  • Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.
Baker’s Tips
  • Do not thaw the fruit before adding them to the dough, as they release liquid and can stain the batter the color of the fruit.
  • To help evenly distribute the fruit in the batter, lightly toss in a small amount of flour or cornstarch.
  • Let muffin batter rest in bowl covered with a towel for 5-15 minutes before scooping into muffin liners to absorb the flour.
  • To get high domes on muffins, pre-heat oven at higher temperature like 375°, then reduce oven to 350° when baking.
  • Aluminum muffin pans that are light in color are best for conducting even heat. Lightly spray the top of the muffin pan before putting in the muffin liners. This will prevent the muffins from sticking to the pan in case they spill over the liners.
  • To save time, make batter ahead of time and place in a sealed container in the refrigerator and use within 3-5 days.

FAQ’s

Can I use frozen rhubarb in these muffins?

Yes, although using fresh-picked rhubarb tastes great and is an easy way to use it up, you can use frozen rhubarb. Only let it thaw until it can be broken up, otherwise, it will create too much excess moisture.

How can I get a nice bakery style dome on my muffins?

Let muffin batter rest in bowl covered with a towel for 10-15 minutes before scooping into muffin liners to absorb the flour. To get high domes on muffins, start oven at at 375°, then reduce to 350° for the remaining bake time.

What type of pan is best?

Aluminum muffin pans that are light in color are best for conducting even heat. Lightly spray the top of the muffin pan before putting in the muffin liners. This will prevent the muffins from sticking to the pan in case they spill over the liners.

Storage & Freezing

Baked: Place baked muffins in an air-tight container up to 3 days.

To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Batter: Make the batter ahead of time and place in a sealed container in the refrigerator and use within 3-5 days.

Print

Sourdough Rhubarb Muffins

Course Dessert
Cuisine American
Keyword blueberry muffins, rhubarb recipes, spring recipes
Prep Time 15 minutes
Cook Time 19 minutes
Servings 12
Author Apryl Niksch

Equipment

Ingredients

DRY INGREDIENTS

  • 1 ¾ c. unbleached flour
  • 2 Tbsp. cornstarch
  • ½ c. brown sugar
  • ½ c. sugar
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 1 ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • ¾ tsp. salt

WET INGREDIENTS

  • ⅓ c. butter melted
  • 2 Tbsp. oil
  • ½ c. sourdough starter or discard
  • ⅔ c. buttermilk
  • 2 eggs
  • 2 tsp. vanilla

MIX-IN

  • 2 ½ c. rhubarb (about 6 hearty stalks) chopped small
  • 2 T. sugar macerate rhubarb

CRUNCH TOPPING

  • ⅓ c. flour
  • ⅓ c. oats
  • ⅓ c. brown sugar
  • ⅓ c. butter room temp
  • 1 tsp. cinnamon

Instructions

PREP

  • Preheat the oven to 375°.
  • In a separate bowl dice the rhubarb add 2 T. sugar and set aside.
  • Melt butter and set aside.
  • Make the topping. In a mixing bowl mix together the flour, oats, brown sugar, butter and cinnamon.
  • In a large mixing bowl, whisk together dry ingredients.

BATTER

  • Place dry ingredients into mixer.
  • Add in wet ingredients and mix together until just combined.
  • Toss the rhubarb in a bit of flour and then stir into the batter.
  • Let batter rest in bowl 15 minutes with towel over it.

BAKE

  • Scoop batter into the muffin pan. Top the muffins with the crumb mixture.
  • Reduce oven to 350° and bake muffins for 22-23 minutes.
  • Store on counter in a sealed container up to 3 days. Freeze up to 6 months.

Notes

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.
Here are a few basic tips when converting conventional recipes into specialty baked goods.
  • Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
  • Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
  • Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
  • Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
  • Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

  • Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
  • Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

  • Flour: Swap the white flour for almond flour or coconut flour.
  • Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
  • Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
  • Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

  • Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
  • Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
  • Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
  • Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
  • Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

More Muffin Recipes

Sourdough Zucchini Muffins
Sourdough Blueberry Muffins
Sourdough Strawberry Banana Muffins

Tried this recipe? Leave a comment below!

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]]> https://vintagebakedmodern.com/sourdough-rhubarb-muffins/feed/ 0 Strawberry Rhubarb Pie https://vintagebakedmodern.com/strawberry-rhubarb-pie/ https://vintagebakedmodern.com/strawberry-rhubarb-pie/#respond Wed, 09 Jun 2021 23:53:57 +0000 https://vintagebakedmodern.com/?p=2366 This Strawberry Rhubarb Pie combines sweet, fresh picked strawberries with tart rhubarb, nestled in a homemade flaky, buttery pie crust. My vintage inspiration for this nostalgic dessert is from my 1949 “Encyclopedia of Cooking.” The book is divided into several sections, and this berry pie recipe is featured in the “250 Superb Pies and Pastries” ...

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Table of contents

This Strawberry Rhubarb Pie combines sweet, fresh picked strawberries with tart rhubarb, nestled in a homemade flaky, buttery pie crust. My vintage inspiration for this nostalgic dessert is from my 1949 “Encyclopedia of Cooking.” The book is divided into several sections, and this berry pie recipe is featured in the “250 Superb Pies and Pastries” part. A slice of this Summer dessert is the perfect way to celebrate all the patriotic holidays like Memorial Day, Fourth of July or Labor Day.

My vintage inspiration.

The vintage inspiration for this homemade rhubarb strawberry pie is from a 1949 copy of “Encyclopedia of Cooking.” The book is divided into several sections, and is featured in the “250 Superb Pies and Pastries” section. 

Culinary Arts Institute 250 Superb Pies and Pastries (1949), is a beloved cookbook that guides home cooks with recipes for pies, pastries and more! This vintage cookbook helps home cooks learn culinary practices from the Culinary Arts Institute with simple food.

My modern modifications to the original recipe included: using an all-butter crust, doubling the amount of berries and rhubarb in the filling, adding lemon juice and the zest in the filling, and using instant ClearJel as the thicken the filling.

Culinary Arts Institute 250 Superb Pies and Pastries (1949)
Culinary Arts Institute 250 Superb Pies and Pastries (1949)
Culinary Arts Institute 250 Superb Pies and Pastries (1949)
Culinary Arts Institute 250 Superb Pies and Pastries (1949)

Ingredients for Rhubarb Strawberry Pie

Crust

  • All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.
  • Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
  • Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
  • Pink salt is a type of rock salt that contains trace minerals, adding nutrients to baked goods.
  • Vodka is a distilled alcoholic beverage made from grains or potatoes. Adding vodka to pie crust will give it a flaky, tender texture because the alcohol prevents the gluten from developing.

Filling

  • Strawberries are a small fruit that grows on low plants near the ground, often in sandy soil and are plentiful here in the Midwest in the middle of May through late June.
  • Lemons are a tart, citrus fruit that grow on trees in warm climates. Place lemons on the counter the day you plan to use them, as they will yield more juice at room temperature.
  • Superfine sugar, also known as castor sugar, has a finer texture compared to granulated sugar. Its fine granules help yield tender baked goods by incorporating quickly with other ingredients. When making boiled frostings or candy, superfine sugar dissolves faster, reducing grittiness and creating a smoother texture.
  • Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent, used for pie fillings creating a clear, smooth texture rather than cloudy. In baked goods it helps retain moisture and produces a light, tender texture. Use cornstarch as a substitution if ClearJel is hard to find. For every 1 T. of cornstarch, use 1 1/2 T. ClearJel. For every 2 T. flour or tapioca, use 1 T. ClearJel. You can find it online here.

Homemade Whipped Cream

  • Heavy Cream is a dairy product with a rich, creamy texture made from the high-fat layer that rises to the top of the milk before it is processed.
  • Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Look for a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Baker’s Tips

Crust

  • To tenderize the crust, add vodka or white vinegar to prevent excess gluten from forming. This not only keeps the crust flaky, it also prevents shrinking during baking.
  • To save time, make the pie crust ahead of time and place in refrigerator or freezer until needed.
  • Work quick to keep everything cold as possible.
  • Dice the butter into small cubes and put into the freezer prior to making the pie dough. Chill water with some ice cubes before using. After you roll out the crust, put in fridge for 15 minutes so it’s cold going into a hot oven. This step will help keep the crust from shrinking.
  • Cover crust with pie protector or foil to make sure the filling is cooked through but that the crust doesn’t burn.
  • To prevent a soggy crust, dust the raw crust with a thickening agent (cornstarch or flour) and then lightly brush with egg wash (whisk together 1 egg + 1 T. cream) before adding in the filling.
  • After you dust the raw pie crust dough, prick the bottom and sides with a fork. This will help steam escape and keep the bottom of the pie flat. Another way to keep the bottom flat is to cover the crust with parchment paper and place ceramic pie weights or raw, whole beans over the parchment paper.
  • Use a ceramic or glass pie plate, which conduct slow, even heat. Other types of pie plates include glass or metal. Glass will also conduct slow, even heat and also shows if the bottom crust has browned nicely. Metal pans, especially if they are dark, may brown the crust too fast, which could burn or overbake your pie.
  • After you roll out the crust, place it in the fridge to chill. This will help the crust from shrinking.

FILLING

  • When using frozen fruit, do not thaw before adding it to the pie filling or it can make the pie watery and mushy.
  • Fresh fruit filling or pre-made filling will both work. Its easy to pre-make homemade pie filling after you pick or harvest fresh fruit in season. Follow the USDA canning procedures or store in freezer safe containers or ziploc bags.

ASSEMBLE PIE & BAKE

  • To make the lattice pattern, cut strips of dough, lay down into a flag pattern on top of a piece of parchment paper. Chill until use, and lay the pattern on the top of the filling. Cut the star shapes from mini-cookie cutters.
  • For a shiny, brown crust, brush the entire pie with egg wash sprinkled with course sanding sugar.
  • Put the assembled pie in the fridge for about 15 minutes prior to baking to ensure the crust from shrinking.
  • Cover crust with pie protector or foil to make sure the filling is cooked through but that the crust doesn’t burn.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

  • Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
  • Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
  • Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
  • Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
  • Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

  • Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
  • Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

  • Flour: Swap the white flour for almond flour or coconut flour.
  • Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
  • Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
  • Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

  • Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
  • Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
  • Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
  • Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
  • Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

How to pick and preserve fresh-picked strawberries

  • It is best to strawberries early in the morning before the bugs are active and to avoid the sun and heat.
  • Be sure to wear a hat for shade, and lots of bug spray!
  • Make sure you clean out the back of your car to have plenty of room for the strawberry flats to fit in your trunk or back seat of your car.
  • Most strawberry pie recipes call for either a pint, quart or pound of strawberries. Fresh picked strawberries are sold this way as well, by the quart, pound or flat (8 quarts). Both one quart and one pound equals about 4 cups of sliced berries, one pint equals about 2 cups.
  • If you are using the berries the same day, lightly spray with water to remove the gritty sand and pat dry with paper towel. Use a small, round fruit huller to remove tops and slice berries.
  • If you are not planning to use them right away, place berries in an air-tight container and keep in the fridge for up to 1 week. Then clean and prep them as needed, otherwise they may turn mushy.
  • To freeze the berries for long-term storage, remove stems and then put the berries out onto a single layer or slice into halves or quarters. Place on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour and then place them into ziploc bags or vacuum seal them for up to 1 year. You can also just put the bags of cherries straight into the freezer, but they may clump together from the juice. Another option is to freeze berries by placing on a 1/2 sheet pan lined with parchment paper. Spread in a single layer and freeze for 1 hour. Place berries in ziploc bags or vacuum seal them for up to 8-10 months.

Storage & Freezing

Baked Pie: After the pie is baked, cover pie and leave on counter up to 3 days. You can also freeze a pie that has been baked up to 6 months.

Unbaked Pie: Cover pie with saran wrap or foil. Place covered pie in a freezer-safe container up to 6 months. Bake pie straight from freezer and add additional baking time as needed.

Print

Strawberry Rhubarb Pie

This Strawberry Rhubarb Pie has a perfect combination of sweetness from fresh picked strawberries and tart rhubarb.
Course Dessert
Cuisine American
Keyword 1940’s, pies, rhubarb recipes, strawberry recipes
Prep Time 20 minutes
Cook Time 50 minutes
Servings 8

Equipment

Ingredients

CRUST

  • 2 c. unbleached flour
  • 1 ½ tsp. sugar
  • 1 tsp. salt
  • 12 T. butter cold & diced into cubes
  • 4-5 T. ice cold water
  • 1 T. vodka lemon juice or white vinegar

PIE FILLING

  • 4 c. sliced strawberries
  • 3 c. diced rhubarb
  • 1 ¼ c. sugar
  • 2 T. instant ClearJel or cornstarch
  • 1 T. lemon juice
  • 1 T. lemon zest
  • 2 T. diced butter

EGG WASH

  • 1 egg
  • 1 T. heavy cream

Instructions

PREP

  • Zest and juice 1 lemon. Prep strawberries and rhubarb and set aside.
  • Place ice cubes in glass of water and set aside. Dice up butter into small cubes and put in freezer until making the crust.

CRUST

  • Place flour, sugar, and salt into food processor. Add cold butter, water, and vodka and pulse just until the dough comes together (crumbly).
  • Pour out the crust onto a piece of saran wrap and shape into round disk. Cut into half and place in refrigerator for 15 minutes up to overnight.
  • Remove from fridge and roll out dough between 2 sheets of parchment paper. Shape into round disk with enough to hang 1” over your pie pan. Do this process again with the other disk. Refrigerate 10-20 minutes if using right away or overnight.
  • Use one disk for the bottom crust. Place in pie pan, crimp and trim edges. Dust bottom of crust with thickening agent (clear jel or tapioca) and then brush lightly with egg wash, and pierce pie shell with fork.
  • For the top crust use a pastry cutter to cut into 10 (1") strips. Place strips on a baking sheet lined with parchment paper and put back in fridge until ready to use.
  • Use up leftover dough and cut out decorative shapes with pie cutters or mini cookie cutters and place in fridge until ready to assemble pie.

PIE FILLING

  • Place rhubarb, water, sugar, instant ClearJel in heavy duty pan. Cook 5 minutes. Remove from burner and add in berries, lemon juice, lemon zest and stir until incorporated.
  • Pour filling into crust, top with diced butter and place the pre-cut pastry strips into a lattice pattern on top of the filling. Brush lattice and decorative shapes with egg wash and sprinkle with course sanding sugar. Place assembled pie in fridge to chill for 10 minutes.

BAKE

  • Bake pie at 400° for 15 minutes. Reduce oven to 375°, cover edges with foil or pie protector and bake an additional 45-50 minutes. Watch to see when pie starts to bubble, then let it bake 5 more minutes.

More Pie Recipes

Peach Slab Pie
Fresh Strawberry Pie
Old Fashioned Lemon Meringue Pie
Apple Cranberry Pie

1940’s Vintage Cookbooks

Cookbook Collection

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