Strawberry Rhubarb Lattice Pie
Inspired by techniques from Genevieve Yam (Serious Eats) and Stella Parks (Serious Eats).
Strawberry rhubarb pie in a buttery flaky crust: rhubarb and strawberries macerated in sugar, the juices drained and part cooked back in with jam, cornflour and pectin so the filling sets clean, then baked under a woven lattice until bubbling.
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Method
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Free sugars
25.2 g per serving
50.4 % of the 50 g daily maximum · 100.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large mixing bowls
- colander
- large pot
- 23 cm pie dish
- rolling pin
- pastry wheel or knife
- rimmed baking tray lined with baking parchment
- pastry brush
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 459 kcal |
| Protein | 4.5 g |
| Carbohydrate | 58.6 g |
| of which sugars | 28 g |
| of which free sugars | 25.2 g |
| Fat | 23.7 g |
| of which saturates | 14.6 g |
| Fibre | 3 g |
| Salt | 0.46 g |
Protein per 100 kcal
1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
