We’re trying to hold onto summer as long as possible.
Luckily the weather on the east coast has been picture perfect, 85 degree days with no humidity. And, my kids don’t even start school until after Labor Day which is a week later than usual so I do feel as though we still have some time on our side.
I’ve become accustomed to leaving the oven in the OFF position as long as possible. That means NO BAKE are the operative words when I’m looking for a summer dessert option.
Up until last year, Rhubarb had always been that elusive plant I’ve seen at various farmers’ markets. I used to mistake it for Aloe. I just couldn’t figure it out. Is it a plant? Is it a medicine? It was quite intimidating to me so I just ignored it.
It’s amazing what I learned from the internet in a matter of seconds:
1) Rhubarb is a vegetable but it’s often treated as a fruit.
2) Rhubarb’s leaves are poisonous.
3) The rhubarb stalk contains a lot of water. Most people boil it but, steaming provides the same results and it won’t lose color, flavor or nutrients.
4) Rhubarb is extremely low in calories.
5) Rhubarb is a good source of calcium, Vitamin C and fiber — it’s rarely eaten raw.
6) Be careful, too much Rhubarb has a laxative effect.
That’s all the confidence I needed to march back to my local supermarket and purchase some rhubarb stalks—wielding it around the store as if they were a light sabers with magical powers- we couldn’t wait to start the pie.
NO BAKE MEANS NO HEAT and NO HASSLES!
Seriously, my kids (and 15-year old nephew) made this pie (without adult supervision) in 15 minutes.
Besides cutting up the rhubarb and hulling the strawberries, the only other skill that’s required is stirring a pot over the stove.
And, they wasted no time making ahomemade crust consisting of butter and smashed Graham Cracker however, you can simply purchase a ready-made vanilla wafer crust or graham cracker crust at your local market.
After about 2 ½ hours in the fridge, the filling had gelled, we squirted on some whipped cream and shaved some chocolate.
As expected, two thumbs up all around!
The pie is super sweet (you can offset the sugar by using stevia or another sugar substitute if you’d like).
If you’re looking for sweet without the heat, this No Bake Strawberry-Rhubarb Pie is a winner! It’s too easy to pass up.
No Bake Strawberry Rhubarb Pie
- 1/4 cup cornstarch
- 3/4 cup water
- 3/4 cup sugar
- 2 1/2 cups chopped rhubarb stalks (cut into 1/2 ” pieces)
- 2 cups hulled strawberries
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
- 1 prepared 9″ pie crust
- Combine the cornstarch and 1/4 cup of the water in a small bowl and stir until the mixture is combined.
- Combine the sugar, rhubarb, and the remaining 1/2 cup of water in a medium-size saucepan. Bring the pot to a boil. Reduce the heat to medium-low and simmer the rhubarb until it is soft and falling apart, about 5 to 7 minutes.
- Stir in the cornstarch mixture and cook, stirring constantly, over medium heat, until the mixture is thickened.
- Cook an additional 2 minutes. Remove the pot from the heat and stir in the strawberries, butter, and vanilla.
- Scrape the mixture into the prepared crust.
- Cover the pie and refrigerate until the filling is completely gelled, at least 3 hours (time will vary).
- Serve with a whipped topping and enjoy!