Your New Favorite Summer Dessert: Strawberry, Rhubarb, and Rose Slab Pie

We were a tad early for rhubarb season, but we really wanted to make a strawberry rhubarb pie for Memorial Day Weekend. We were especially interested in trying to recreate a pie Claire Saffitz served at a bake sale in NYC that featured rosewater as a special ingredient.We managed to get our hands on some fresh rhubarb at Whole Foods, searched several grocery stores for rosewater, and ultimately eyeballed the recipe, but we were so pleased with how this slab pie turned out. It was so easy– it barely took more than chopping the fruit and mixing in a few more ingredients.Hopefully we’ll be able to find rhubarb soon at our local farmer’s market. At the market, we did, however, find some fresh strawberries and transported them home in these gorgeous produce bags from Rough Linen.

Is there anything more summery than fresh strawberries and linen?We did a simple lattice pattern with the pie dough, although you could do any style or design of your choosing. we wanted to showcase the beautiful pink color of the strawberries and rhubarb, so lattice seemed like the right choice.

What really made this recipe shine was the addition of rosewater and, of course, a few drops of Lemon Vitality essential oil. The rose flavor was subtle yet added such a unique element to the pie, and the lemon essential oil pulled all the fresh flavors together.

Strawberry Rhubarb Slab Pie with Rose Water

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★★★★★

5 from 1 reviews

• Author: Madeline Diamond

Ingredients

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• prepared pie crusts (2 packages, you’ll use 3 of 4)
• 3 cups sliced strawberries
• 3 to 4 rhubarb stalks, sliced into 1/2” pieces
• 1/2 cup sugar
• 1 tablespoon rosewater
• 1 tablespoon fresh lemon juice and the zest of one lemon (or 5–6 drops lemon essential oil)
• 3 tablespoons cornstarch
• 1 egg

Instructions

1. Preheat oven to 400 degrees F.
2. Slice strawberries and rhubarb and place into a large mixing bowl.
3. Stir fruit with sugar, cornstarch, rosewater, and lemon essential oil, then fill into prepared pie crust.
4. Slice the second pie crust into long strips and arrange in a lattice pattern. Brush with egg wash.
5. Bake pie for 20 minutes, then reduce temperature to 350, cover pie with foil, and bake for an additional 20 minutes.
6. Remove pie from oven and let cool before serving.

Enjoy this summer pie with a generous scoop of vanilla ice cream or just on its own– it’s that good. And that beautiful pink color! We can’t wait to incorporate rosewater into more desserts this summer. Next up, we’re thinking rose Madeleines. Happy summer baking!