Monday, May 28, 2012

Strawberry Rhubarb Pie


If you can get your hands on some rhubarb, you might enjoy the following recipe.  I cut up my rhubarb and freeze it in plastic bags until I am ready to use it. The quantities listed for flour and sugar are approximate and may have to be adjusted for your tolerance of tartness and the juiciness of your fruit. 


pastry for 2 crust pie
 2 cups fresh strawberries
2 cups rhubarb
1 1/4 cups sugar
dash of salt
1/3 to 1 cup Wondra flour (probably around 3/4 cup)
2 tbsp. butter
1 tbsp. sugar

Combine 1 1/4 cups sugar, salt and flour. Arrange half of strawberries and rhubarb in pastry lined 9 inch pie pan. Sprinkle with half of the sugar mixture. Repeat with remaining fruit and sugar mixture; dot with butter. Adjust top crust and flute edges. Brush top of pie with cold water and sprinkle on 1 tbsp. sugar. Cut steam vents. Bake pie in preheated 425 degree oven for 40 to 50 minutes or until rhubarb is tender and crust browned.


Cindy Cooksey said...

I LOVE strawberry-rhubarb pie! You're making me hungry. The best rhubarb pies I've had were made at my daughter's farm, where we picked the rhubarb stalks and chopped them up for the pie right away. Yum. Is it hard to grow?

Frances Arnold said...

Glad to see you back in blogland....guess that's what happens when you get someplace where you can relax!!!

francyne said...

Rhubarb is not hard to grow. It likes well drained soil and a sunny spot. If you live in the south you will have to buy it at the store though. The heat is just too much for it.