Every so often, I wax nostalgic for the years I spent in the Pacific northwest. The abundance of berries and fruit matched no where else I have lived before or since (though Florida does now come in a close second). Each year, I would fill my freezer with strawberries, blueberries and blackberries. I canned cherries, applesauce and jam. I dehydrated grapes into my own raisins! Perhaps what I miss most, however is the rhubarb. I’d pick up 20 pounds of it so I could have it in the freezer all year long.
Every last stalk of rhubarb ended up in Strawberry Rhubarb Pie. It got so Easter just wasn’t the same unless I made a couple of these pies.
Recently, my mother-in-law and sister-in-law from Washington came out to Florida to visit. I just couldn’t let the week pass without making one of these pies. My sister-in-law was so delighted, that she wanted to text some of the family friends who always came to those Easter dinners and say “Look what Kristen made me!”
Everyone had one piece and the pie was gone. I really should have made two, but rhubarb is $4 per pound. Oy, to go back in time to the days when I only paid $.50!!
This recipe was given to my mom from one of her school friends. Originally, it was just for straight rhubarb pie, however Mom is like me and likes to fiddle with recipes. It is good with plain rhubarb. It is Stellar with the strawberry combination. Truly, I have never had a better Strawberry Rhubarb pie and I am not just saying that because this is a recipe from my childhood. It is really that good.
- 2 crust pie dough
- 4 Tbsp flour
- ¼ tsp salt
- 1 cup sugar
- 2 eggs, beaten
- 3 cups rhubarb, sliced thin
- 1½ cups strawberries, sliced
- Toss the fruit with the flour, salt, sugar and eggs.
- If using frozen fruit, add a little more flour to compensate for the liquid that will come out of the fruit as it thaws in the oven.
- Pour into a prepared pie shell and top with crust.
- Bake for 1 hour at 350 degrees.
- Let cool before slicing at least 30 minutes or filling may be runny.
- It’s better to wait 2 hours.
- Serve with vanilla ice cream…or plain.