FOR A GLORIOUS 4TH, RHUBARB CRUMBLE PIE WITH A SCOOP OF STRAWBERRY ICE CREAM

Rhubarb is such a popular pie ingredient it’s called “The Pie Plant”**STRAWBERRY RHUBARB: A SUMMER LOVE STORY ON A PLATE**

STRAWBERRY RHUBARB: A 4th of JULY LOVE STORY ON A PLATE

Nothing says summer like strawberries. And nothing says “soulmates” like strawberries and rhubarb. Honestly—has there ever been a more devoted culinary couple? They’re opposites that just click. Rhubarb struts in with all its sharp-tongued, tart glory, while strawberries arrive bursting with juicy, sunshine-kissed sweetness. Together, they don’t just get along—they set off flavor fireworks.

It’s no wonder rhubarb earned the nickname pie plant. The second those crimson stalks poke up from the dirt, bakers practically sprint to their mixing bowls. And this year, strawberries feel especially well-deserved. After a winter so bleak it made even die-hard East Coasters question their life choices, biting into a truly ripe berry feels like the universe offering an apology—served with whipped cream and maybe a side of flaky pie crust.

So today, we honor this iconic spring-summer fling with a duo of desserts that practically beg to be served together. First up: Martha Stewart’s Rhubarb Pie with a Crumb Topping—because of course, Martha knows exactly what to do with a pile of rhubarb. It’s buttery, it’s crispy, and it showcases rhubarb’s natural sass like a seasoned matchmaker. If you’re looking for the ultimate Strawberry Rhubarb Pie recipe, this is a can’t-miss classic.

And what better partner than a scoop (or three) of David Lebovitz’s homemade Strawberry Ice Cream from The Perfect Scoop? It’s rich, silky, and so packed with berry flavor it might just make your eyes roll back in your head. Homemade strawberry ice cream is the summer dessert we all deserve—and when it’s paired with rhubarb pie, you’ve got the dessert equivalent of a standing ovation.

Two recipes. One legendary flavor pairing. And one very delicious reason to turn on the oven this weekend.

TOGETHER, THEY’RE NOT JUST DESSERT. THEY’RE A STANDING OVATION FOR THE 4TH OF JULY.

Both these books belong in your kitchen library. And you can buy them each by clicking on their covers below.

HERE ARE TODAY’S RECIPES FOR BOTH PIE AND ICE CREAM.

You can start with the Ice Cream first so that the berries have time to release their juices. Then put together the dough in your pie plate. While those two rest, take ton the rhubarb filling and the crumble topping. Then, while the Crumble bakcs in the oven, complete the ice cream recipe. Here are both recipes

Martha Stewart’s Recipe for Rhubard Crumble Pie

June 30, 2025

Servings: 8

Difficulty: Moderately so.

A Rhubarb lover's dream, this wonderful rhubarb confection is just waiting to have a scoop of ice cream on top.

By: Monte Mathews

Directions

Step 1 In a medium bowl, mix flour, light-brown sugar, granulated sugar, and salt. With your hands, work in butter until large, moist clumps form. Chill, covered, until ready to use.

Step 2 Now assemble the pie:

Step 3 Place the pie dough on a floured piece of parchment paper. Using your knuckles, press the edges of the dough to help prevent cracking. Roll out the dough to a 14-inch round.

Step 4 Use the parchment to lift and wrap dough around the rolling pin. Carefully unroll over a 9-inch pie plate. Gently fit dough into the bottom and sides of the plate, being careful not to stretch or tear. Using kitchen shears, trim the dough to a 1-inch overhang

Step 5 fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.

Step 6 Preheat oven to 400 degrees. With the rack on the lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell, sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.   Place pie in oven

Step 7 reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.)

Step 8 Cool completely before serving with a scoop of ice cream.

David Lebovitz’Strawberry Sour Cream Ice Cream

June 30, 2025

Servings: 1.25 Quarts

Cook: 1 hr

Difficulty: Ice Creamer Maker makes this an easy dish to make.

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Homemade Ice Cream! What's not to love

By: Monte Mathews

Ingredients

1 lb fresh strawberries

3/4 C sugar

1 T vodka or kirsch

1 C sour cream

1 C heavy cream

1/2 t lemon juice

Directions

Step 1 Hull and slice the strawberries and toss them in a bowl with the sugar and vodka or kirsch. Stir a few times to help the sugar dissolve and coat the fruit. Let stand at room temperature for 1 hour, stirring occasionally.

Step 2 Place the strawberries and their juices in the bowl of a food processor or blender and puree the mixture. Add the sour cream, heavy cream and lemon juice and blend until almost smooth. Refrigerate until thoroughly chilled.

Step 3 Freeze in your ice cream maker according to manufacturer’s instructions. Pour into a container, press a piece of plastic onto the surface, cover and freeze to firm up.

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