A traditional North Dakota Strawberry Rhubarb Pie recipe typically includes a crust made from flour, butter, and salt, and a filling made from strawberries, rhubarb, sugar, cornstarch, and sometimes a pinch of cinnamon or nutmeg. The fruit is mixed together and poured into the crust, and then the pie is baked until the crust is golden brown and the filling is bubbly. Some variations include the addition of a lattice crust on top or a streusel topping. It is frequently served with ice cream or whipped cream on top.
| Ingredients: | |
| 1 | 1 pie crust (store-bought or homemade) |
| 2 | 2 cups diced rhubarb |
| 3 | 2 cups sliced strawberries |
| 4 | 1 cup granulated sugar |
| 5 | 3 tablespoons cornstarch |
| 6 | 1/4 teaspoon salt |
| 7 | 1 tablespoon butter, cut into small pieces (optional) |
Step-by-step cooking instructions of North Dakota’s Strawberry Rhubarb Pie:
Step-1 Preheat the oven to 375°F (190°C).
Step-2 The pie crust should be rolled out and put into a 9-inch pie plate. Trim the crust’s edges after pressing it into the dish.
Step-3 In a large mixing bowl, combine the diced rhubarb, sliced strawberries, sugar, cornstarch, and salt. Mix well.
Step-4 Pour the fruit mixture into the prepared crust. Dot the top of the filling with butter, if desired.
Step-5 Place the pie on a baking sheet and bake for about 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Step-6 Before slicing and serving, allow the pie to cool for at least an hour. Add some whipped cream or ice cream as a topping, if you like.
Nutritional value of North Dakota’s Strawberry Rhubarb Pie:
| 1 | Rhubarb is a good source of vitamin K and vitamin C. |
| 2 | Strawberries are an excellent source of vitamin C and a good source of manganese. |
| 3 | Sugar adds empty calories to the dish. |
| 4 | Butter is high in saturated fat and cholesterol. |
| 5 | Cornstarch is a carbohydrate and has very little nutritional value. |
Background History of North Dakota’s Strawberry Rhubarb Pie:
North Dakota’s strawberry rhubarb pie has a long and storied history. It is believed to have originated in the late 1800s, when British settlers brought rhubarb plants to the area. The tartness of the rhubarb was combined with sweet strawberries and a flaky crust to create a delicious dessert. Over time, North Dakota’s strawberry rhubarb pie has become a beloved part of the state’s culinary heritage and is often served at family gatherings and special occasions. This classic pie can be found in bakeries and restaurants across the state, and each recipe is unique and reflects the region’s diverse cultural heritage. Whether you prefer it topped with ice cream or whipped cream, North Dakota’s strawberry rhubarb pie is sure to delight!
| Advantages of North Dakota’s Strawberry Rhubarb Pie: | |
| 1 | Nutritional value: The ingredients used in the recipe, such as rhubarb and strawberries, are both packed with vitamins and minerals that are beneficial for overall health. |
| 2 | Versatility: Strawberry Rhubarb Pie can be enjoyed on its own or served with whipped cream or ice cream. It can be eaten as a dessert or even as a sweet breakfast treat. |
| 3 | Tasty: The combination of the sweet strawberries and the tangy rhubarb creates a unique and delicious flavor that is enjoyed by many people. |
| 4 | Easy to make: This recipe is easy to follow and requires only a few common ingredients. It can be made quickly and with minimal effort. |
| 5 | Perfect for sharing: Pies are perfect for sharing with family and friends, making them a great option for special occasions, holidays, or potlucks. |
| Disadvantages of North Dakota’s Strawberry Rhubarb Pie: | |
| 1 | High in sugar: The recipe calls for a significant amount of sugar, which can be detrimental to health if consumed in excess. |
| 2 | High in calories: The butter and sugar in the recipe can make the pie high in calories, which can be a problem for those trying to control their weight. |
| 3 | Limited availability of ingredients: Rhubarb and strawberries are seasonal fruits, which means they may not be available year-round. |
| 4 | Allergic reactions: Some people may be allergic to some ingredients used in the recipe, such as strawberries or wheat. |
| 5 | Time-consuming: Making a homemade pie crust can be time-consuming and requires skill and practice. Some people may prefer to use store-bought crusts to save time. |
Compare with similar meal of North Dakota’s Strawberry Rhubarb Pie:
| 1 | Strawberry Rhubarb Crisp: This dish is similar to pie but instead of a crust, it has a crumbly topping made from oats, flour, sugar, and butter. The fruit filling is the same as in the pie recipe. |
| 2 | Strawberry Rhubarb Cobbler: This dish is similar to pie but instead of a crust, it has a biscuit-like topping that is spooned over the fruit filling. |
| 3 | Strawberry Rhubarb Tart: This dish is similar to pie but it is made with a shortcuts pastry crust and it is usually smaller in size than a pie. |
| 4 | Strawberry Rhubarb Compote: This dish is similar to pie but instead of a crust, it is a cooked mixture of fruit that can be served as a side dish or as a topping for pancakes, waffles, or ice cream. |
| 5 | Strawberry Rhubarb Sorbet: This dish is similar to pie but it is a frozen dessert made from fruit puree, sugar and water, it is a refreshing alternative to pie. |
All of these similar meals are made with strawberries and rhubarb as the main ingredient and they can be enjoyed in different ways.
Mostly questions asked about North Dakota’s Strawberry Rhubarb Pie:
1: What makes North Dakota’s Strawberry Rhubarb Pie different from other types of pie?
A: The main difference is the use of rhubarb in the recipe, which gives the pie a unique tangy flavor that sets it apart from other types of fruit pie. Additionally, the recipe might have a unique twist or variation that is specific to the region of North Dakota.
2: Can I make North Dakota’s Strawberry Rhubarb Pie with frozen fruit?
A: Yes, frozen fruit can be used to make the pie. Just be careful to drain any extra liquid from the fruit before using it in the recipe and defrost it first.
3: Can I make the pie crust ahead of time?
A: Yes, you can make the pie crust ahead of time and store it in the refrigerator or freezer until ready to use.
4: Can I use a store-bought pie crust for North Dakota’s Strawberry Rhubarb Pie?
A: Yes, you can use a store-bought pie crust if you prefer not to make your own.
5: Can I make North Dakota’s Strawberry Rhubarb Pie vegan or gluten-free?
A: You can make a vegan version of the pie by using a vegan butter substitute or coconut oil for the crust and a vegan alternative for the butter in the filling. You can make a gluten-free version by using a gluten-free flour blend for the crust and omitting any gluten-containing ingredients.
6: What is the origin of strawberry rhubarb pie?
A: The delicious and lip-smacking strawberry rhubarb pie originated from Germany and the United Kingdom.
7: What was the first pie ever?
A: The first pie recipe was a rye-crusted goat cheese and honey pie that was documented by the Romans. Early pies tended to be mostly meat pies. The eleventh century saw the introduction of pies to England. The pie’s “coffin” crust earned the nickname.
8: How do you keep strawberry rhubarb pie from being runny?
A:1) Chill, chill, chill
- Used chilled ingredients. …
- Prepare the dough ahead of time. …
- After rolling it out and lining the pie pan, the dough should be chilled once more.
- After assembling the pie, chill one last time.
- Macerate and drain the fruit. …
- Drain the fruit, then incorporate the thickener.
- Let the pie cool before cutting it.
9: What country invented pie?
A: Pie’s origins can be traced to ancient Egypt and Greece. Although it was a savory pie (artocreas) with meat in an open pastry shell, the ancient Greeks did consume pie. It’s possible that the first people to make a pie with a top and bottom crust were the Romans.
10: Is it better to use cornstarch or flour in a rhubarb pie?
A: The Benefits of Cornstarch Additionally, because it thickens more quickly than flour, there is less chance that the rhubarb juices will make your crust soggy or boil out and ruin its appearance. After the liquids have thickened, the cornstarch leaves them transparent and translucent, enhancing the pie’s aesthetic appeal.
