Last week I placed an order for some fresh Rhubarb…..
Little did I know it only came in a 20 lb. box! Yup, you heard right…20 lbs.
So needless to say I was cutting and chopping all afternoon.
And just in case you are wondering how many cups a 20 lb. box gives you, and I am talking small pieces…30 Cups!!
And that brings us to today recipe….Strawberry Rhubarb Pie.
This also happens to be one of my Dad’s favorite’s. Since I am heading home for the Memorial Weekend & family H.S. Graduation I thought I would take a couple with me. (*I am also taking THE BEST Potato Salad! I will share that later*)
*This will make (2) 9 inch Pies
4 C. Fresh Rhubarb; cut into small pieces
4 C. Strawberries: you can use frozen
1 1/2 C. Sugar
1 tsp. Cinnamon
6 TBSP Corn Starch
1 tsp. Lemon Juice
Mix the above ingredients together and set aside to release juices, about 15 minutes.
In mixing bowl combine:
2 C. Flour
1 C. Brown Sugar
1/4 tsp. Cinnamon
2 Sticks Cold Butter: cut in small pieces
Mix together until crumbly.
Divide filling between (2) unbaked Pie shell’s.
then top with Crumb topping.
Bake @ 400 for 45-50 minutes.
Cool completely before cutting.
*The crumb topping is optional, you can top with another pie crust. Make sure to cut slits in top for air holes.
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Lark – this looks and sounds wonderful. I love this combo and will definitely be making this in the next few weeks. SO glad you shared!
Never had strawberry rhubarb pie but I hear it’s delicious. Is the rhubarb salty which creates a savory kind of pie when mixed with the strawberries? In any event, I’m going to be trying a piece sometime this summer!
I love, LOVE strawberry rhubarb pie!! This is great…I like yours. It uses more of the main ingredients than mine 🙂
I LOVE strawberry rhubarb pie! I grew up with it and introduced it to my husband’s family. Now it’s a favorite of theirs, too!