This Strawberry Rhubarb Slab Pie recipe was directly inspired by an early Spring trip to France.Â
Despite lingering ice and winter storms, there are signs of warm weather all over. Like in the cherry trees with their first blossoms pushing through; the local girls wearing skirts as if 40°F were a heat wave; or the presence of the very first of Spring produce like peas, asparagus, and rhubarb on every menu. But what I have see a lot of are rhubarb pastries — like this Strawberry Rhubarb Slab Pie recipe.
So, while I’m wishing for the weather to get better, what I’m really wishing for most of all is enough time before I leave to enjoy the rhubarb. Of course, I can also take comfort in knowing that, if all else fails, I have a backup plan. If all else fails, I can wait until I get back home and whip up slab upon slab of this Strawberry Rhubarb Slab Pie recipe. Because, let’s be honest, it’s basically like a grownup Pop Tart, which, if you ask me, is always a good thing.
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Strawberry Rhubarb Slab Pie Recipe
Equipment
Ingredients
For The Fruit:Â
- 1 3/4 pounds small strawberries hulled and quartered (about 5 cups)
- 1 3/4 pounds rhubarb cut into 3/4-inch pieces (about 5 cups)
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 3 tablespoons cornstarch
- 2 tablespoons freshly-squeezed orange juice
- 1 1/2 teaspoons grated orange zest
- Pinch kosher salt
- Pinch ground cardamom
For The Slab Pie:
- 2 pounds pie dough divided into 4 and shaped into disks
- 1 large egg yolk beaten with 2 teaspoons water
- 1/3 cup Turbinado or sanding sugar
For Serving:
- Heavy Cream or Ice Cream for serving (optional)
Instructions
- Macerate The Fruit:Â Combine strawberries, rhubarb, granulated and brown sugars, cornstarch, orange zest, orange juice, spices, and salt in a large bowl and toss to coat. Set aside until ready to use.
- Shape The Slab Pie:Â Lightly flour a work surface and rolling pin. Stack two of the disks on top of each other and roll to a 13-by-17-inch rectangle. Transfer dough to a 10-by-14-inch rimmed baking sheet and press gently to fit into pan. and fill with fruit mixture. Roll two remaining disks to an 11-by-15-inch rectangle then place atop pie, pressing along edges to seal.
- Trim edges of dough, leaving 1 1/2-inch overhang all around. Fold overhang under, tucking it into pan. Crimp edges. Brush crust all over with egg-yolk mixture and sprinkle with turbinado or sanding sugar. With a paring knife, cut slits on top to vent.
- Bake The Slab Pie: Place pie in freezer to set up briefly, at least 15 minutes; meanwhile, heat the oven to 375°F and arrange a rack in the middle. When oven is heated, place pie in oven. Bake until crust is deep golden brown and juices are bubbling in center, 55 to 65 minutes. Let cool on a wire rack until juices cool and set up, at least 1 hour. Serve warm or at room temperature with cream and ice cream.
