Rhubarb is a frightening thing. It’s something that I’ve always eaten (always in a store-bought pie) but never personally used while baking from scratch. In theory, it doesn’t seem like it would be delicious, being a stalk of a vegetable, but it really is!
My mom visited my aunt in Michigan last week, and brought home a huge bag of rhubarb from her garden for me. Of course, the very first thing I thought to make was the classic strawberry rhubarb pie. My aunt had sent me this recipe, and I made it this weekend with a few changes. It was absolutely delicious! Definitely one that I’m going to hold on to…it tastes like summer!
Strawberry Rhubarb Pie
1 c. granulated sugar
½ c. all- purpose flour
3 stalks fresh rhubarb, chopped
3 pints fresh strawberries, quartered
Double piecrust for 9” pie
2 TBS. Butter
1 egg yolk
2 TBS. Sugar
Directions: Preheat oven to 400 degrees F. In large bowl mix flour and sugar. Add strawberries and rhubarb. Toss together. Let stand 10 minutes. Pour filling into piecrust. Dot with butter and cover with top crust (I did a lattice top.) Crimp together edges of top and bottom piecrust. Using pastry brush, apply yolk to top of pie. Sprinkle with sugar. Cut small holes in top to let steam escape. Bake at 400 degrees F for 35 – 40 minutes, or until bubbly and brown. Cool on rack.