I had a team potluck dinner at my boss’s house last week. My boss Craig makes an amazing grilled flank steak with a zip sauce that we all look forward to devouring. I was directed to bring a strawberry-rhubarb pie – big surprise! I wonder why? Take a guess where I found the fresh strawberries and rhubarb. That’s right – in my parent’s backyard. I picked some of the sweetest strawberries and tartest rhubarb I’ve ever had right out of my parent’s garden. I love doing my shopping in their garden. There’s only one problem…they don’t take returns – Ha!Ha!.
If you’ve never had strawberrry-rhubarb pie, you have to give my recipe a try. Everyone who has it says how much they love it. And if you’re a fan of strawberry/rhubarb pie, then you’ll appreciate how easy this recipe is to make. Either way, give it a try.
2 9-inch unbaked pie shells
2 1/2 cups fresh rhubarb, chopped
2 1/2 cups fresh strawberries, stems removed and halved
1 1/2 cups sugar
2 tablespoons minute tapioca
1 tablespoon flour
1/2 teaspoon lemon zest
1 teaspoon fresh lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
3 tablespoons butter, cubed
1 egg while beaten with 1 teaspoon water
- Preheat oven 425 degrees F. Place one pie shell in a pie plate and set aside.
- In medium bowl, mix rhubarb, strawberries, sugar, tapioca, flour, lemon zest, lemon juice, cinnamon, and vanilla. Place in prepared pie shell. Dot with butter.
- Roll out the second pie crust and place over filling. Crimp to seal edges. Brush with egg white wash and sprinkle with sugar.
- Place foil around edges and bake 425 degrees F for 15 minutes. Remove foil and reduce temperature to 375 degrees F for an additional 45 – 50 minutes or until filling is bubbly.
- Top with vanilla ice cream or fresh whipped cream – YUMMY!
Your Favorite Chick from the North – Jill