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How to Bake Napa Valley Strawberry Balsamic Rhubarb Pie + Video

Napa Valley Strawberry Balsamic Rhubarb Pie is full of freshness, and a sweet & sour flavor you’ll crave over & over again.

How to Bake Napa Valley Strawberry Balsamic Rhubarb Pie - cookingwithkimberly.comThis is a great dessert recipe full of strawberry and rhubarb flavor, with a touch of balsamic vinegar, if you can believe that!

Top that with a gorgeous, flaky, pastry pie crust, and you’re on your way to a favorite dessert

Napa Valley Strawberry Balsamic Rhubarb Pie:

Web Chef Review: Napa Valley Strawberry Balsamic Vinegar - cookingwithkimberly.comIn this recipe I use Napa Valley Strawberry Balsamic Vinegar, which is a super-vibrant, thick, sweet balsamic vinegar, which is intense in strawberry flavor, and compliments the taste of the rhubarb.

This beautiful syrupy vinegar is made with real strawberry puree, combined with the highest quality balsamic vinegar from Modena, Italy.

Review Show: Napa Valley Strawberry Balsamic Vinegar

This recipe’s beloved vinegar comes from Wine Country Kitchens out of Napa Valley. They carry a whole line of these fantastic, sweet, real fruit puree balsamic vinegars. Use them on desserts, fresh fruit, yogurt, ice cream, cheeses, marinades, dressing, as well as in various savory dishes and on meats.

Some of the other fantastic products in their balsamic vinegar line are blackberry ginger, tres citrus, vanilla fig, bordeaux cherry, pomegranate white & barrel-aged. All of them are amazingly delicious.

Playlist: Balsamic Vinegar Recipes + Reviews

rhubarb - en.wikipedia.org/wiki/File:Rheum_rhabarbarum.2006-04-27.uellue.jpgThe rhubarb I use for this pie has been frozen and lightly sugared, but fresh rhubarb would be perfect, as well. If you are using fresh rhubarb, add 1 3/4 cups sugar to your filling mixture.

Cooking Show: How to Prepare & Store Rhubarb

How to Bake Mom's Classic Pie Crust - cookingwithkimberly.comFor the pie crust, I am using a pie crust has already prepared, and has been chilling in the refrigerator. Check out our show for How to Bake Mom’s Classic Pie Crust.

Cooking Show: How to Bake Mom's Classic Pie Crust

You will have enough pie filling left for another pie or a number of tarts. The additional filling can be refrigerated, or frozen if you plan to keep it for more than 1 or 2 days.

How to Bake Napa Valley Strawberry Balsamic Rhubarb Pie - cookingwithkimberly.comType: Pie Recipe

Yield: one 9 or 10 inch pie
Prep Time: about 20 min
Bake Time: ~ 55 – 60 min

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Wine Country Kitchens with Kimberly:

Cooking Show: How to Bake Napa Valley Strawberry Balsamic Rhubarb Pie

Ingredients:

  • rhubarb5 cups frozen rhubarb – chopped with its juices
  • 3/4 cup strawberry freezer jam
  • 1  1/4 cups sugar – plus a dusting of sugar to cover top crust
  • 2 – 3 tbsp strawberry balsamic vinegar – I used Napa Valley Strawberry Balsamic Vinegar.
  • 3 – 4 drops of vanilla extract
  • pinch of salt
  • Web Chef Review - Epicureal Pure Bourbon Vanilla Extract - cookingwithkimberly.com1 tbsp minute tapioca
  • 4 tbsp corn starch
  • 6 tbsp flour – plus bench flour for rolling out the pie crust dough
  • 1 large dab butter – to add on top of the filling
  • ~ 1/2 tbsp of milk or cream
  • 1 unbaked prepared pie crust – either home made or purchased, as desired, with enough dough for a top crust on hand. I am using Mom’s Classic Pie Crust recipe.

Instructions:

  • Preheat oven to 350 degrees F.
  • Have ready, one unbaked 9 or 10 inch pie crust for the bottom, and enough dough for a top crust, on hand.
  1. Buttercup Serving Bowls - shop.cookingwithkimberly.comInto a mixing bowl, add the chopped rhubarb, jam, sugar, vanilla, salt, sugar, corn starch, flour and Napa Valley Strawberry Balsamic Vinegar, and mix together, until well combined. After combined, add in tapioca, and make sure it is fully incorporated.
  2. Taste for sweetness, and add more sugar if needed, for your taste.
    • Note: In my case, I added 1 additional tbsp of Napa Valley Strawberry Balsamic Vinegar, just because it tastes so good.
  3. Set bowl of filling aside for at least 10 minutes, to ensure all flavors have co-mingled.
  4. How to Bake Napa Valley Strawberry Balsamic Rhubarb Pie - cookingwithkimberly.comMeanwhile, if you are making your own pie crusts, line your pie plate with the bottom crust.
  5. Ladle the filling into your bottom crust, and distribute it evenly.
  6. Prepare and place top crust on top of the filling, trim the edges, crimping them well. Cut one large opening in the top crust, or a few smaller openings, to allow the steam to escape. Place a dab of butter in the middle hole, cut into the top crust.
  7. With a basting brush, brush the top crust with a bit of cream or milk, and sprinkle with sugar.
  8. Place pie in the oven and bake for approximately 55 – 60 minutes, and the top crust is golden.
    • Tip: It’s a good idea to check the bottom of the pie plate, to make sure that the bottom crust has browned well, also.
  9. Remove pie from oven. Place on a cooling rack to completely cool, before slicing & serving.

How to Bake Napa Valley Strawberry Balsamic Rhubarb Pie - cookingwithkimberly.comServe with some ice cream or whipped cream and a drizzle of the Napa Valley Strawberry Balsamic Vinegar, to finish it off! Garnish with a sprig of lemon balm or mint, if desired.

Rhubarb pies are one of my very favorite things, and I never seem to get enough of them. I know you will enjoy this recipe as much as we do.

Wine Country Kitchens logo: winecountrykitchens.comThis show is brought to you by Wine Country Kitchens:

Check out more episodes of Wine Country Kitchens with Kimberly!

Playlist: Wine Country Kitchens with Kimberly

This recipe for how to bake Napa Valley Strawberry Balsamic Rhubarb Pie will be a hit with anyone, who is fortunate enough to share it with you.

Playlist: Strawberry Recipes + Reviews

Playlist: Rhubarb Recipes + Reviews

Playlist: Pie + Tart Recipes + Reviews

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Author: Kimberly Turner

Kimberly Turner is the web-chef behind CookingWithKimberly.com. Food writer, food consultant and general lover of the delicious treats on our planet, Kimberly brings you hearty content, delicious offerings, fun antics, and some down-home cooked love with her mom making cameos. Internet entrepreneur and marketer, International model, and Editor-in-Chief of a number of online publications. Be a Champion in Your Kitchen & Eat Deliciously!

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