Strawberry Rhubarb Pie

I have a confession to make: I don’t like rhubarb. I’m not sure why, it could be texture thing (I don’t celery either), since the only way I can manage a few bites is if it’s combined with strawberries and cooked in a pie.

With strawberry season upon us, it’s fun to make the treats and desserts that only fresh strawberries can be part of, and tossing in some fresh rhubarb is also a nice addition for most people!

Strawberry Rhubard Pie
from Farmer’s Daughter

1 quart strawberries, hulled and chopped into large pieces
3-4 big stalks of rhubarb, sliced
3/4 cup sugar
3 heaping Tbsp cornstarch

dough for 2-crusted pie
1 egg
1 tsp sugar

Combine strawberries, rhubarb, sugar and cornstarch in a bowl.

Line a pie dish with one crust, then roll out the second crust and slice it into 1-inch strips. Pour the filling into the bottom crust, and lay out top crust strips in a lattice pattern. Trim and tuck in the ends, then crimp the edges. Beat the egg and brush it onto the crust, then sprinkle with sugar.

Place pie on a baking sheet to catch possible drips. Bake at 350°F for 60-70 minutes until the filling is bubbly and the crust is browned.

[image: flickr]