Rhubarb & Strawberry Pie

Freshly picked strawberries are good. Freshly picked rhubarb is also good. But you know what is better? Combining both and making rhubarb & strawberry pie!

Last week I happened to have rhubarb from my garden and Jen happened to have picked strawberries from a local farm. So we put one and one together and decided to head to the kitchen and make this pie. We got in the kitchen, put some music on, took all the ingredients out of the pantry, and 10 minutes later the pies were ready to be put in the oven. Yes, it was that easy. Basically, all you have to do is chop the rhubarb and strawberries, and mix the rest of the ingredients. That’s it. Forty-five minutes later, you’ll have a good looking pie coming out of the oven bubbling with aromatic juices. But, I’ll be honest with you, when you cut into the pie, it won’t look pretty. It’s sticky, messy and gooey - but God it’s good. In fact, after my husband had a bite of it, he urgently asked me if I had a copy of the recipe because he wanted to make another pie the following week. Yes, it’s that good.

This recipe comes from Jen’s Grandmother’s pantry. Jen graciously let me share it with all of you. And for that, we all should be grateful because once you make this pie, you’ll want to make it over and over again. If you volunteered to bring a pie to your next picnic, why don’t you make this pie? Take advantage of the fact that strawberries and rhubarb are in season.

Rhubarb & Strawberry Pie

Ingredients:

1 Graham cracker pie crust

4 cups fresh rhubarb diced (you can use frozen rhubarb as well)

3 cups fresh strawberries, sliced (you can use frozen strawberries as well)

1 ½ cups white sugar (you can use Splenda)

6 tbs. quick-cooking tapioca

 For the topping:
1 cup flour
1 cup white sugar (you can use Splenda)
1 tsp. salt
1/2 cup butter diced

Directions

1. Preheat oven to 400 F.

2. In a bowl, mix together the rhubarb, strawberries, sugar and tapioca. Spoon the mixture into the pie crust.

3. Combine the flour, sugar, salt and diced butter until the mixture is crumbly. Sprinkle this mixture over the filling.

4. Bake for 10 minutes at 400 F. Reduce the heat to 350 F and bake for 35 minutes.