Strawberry Rhubarb Pie

Strawberries
plus rhubarb

equals one of my FAVORITE pies!
Mmmmm! I LOVE mine with vanilla ice cream. How do you like yours?

I have fond memories of making "Rhubarb Crunch" as a young girl with my next-door-neighbor & Great Aunt Lenna's rhubarb. Strawberry Rhubarb Pie ala mode was my favorite to eat when I worked at the bakery at Frontier Pies in Provo, UT when I was a college student there many years ago. I made a whopping $4.75/hour!
I couple years ago I purchased a rhubarb plant for my own yard, and I LOVE what it can do!
Rhubarb plants are VERY hardy, but they need lots of shade. Which is very handy for me because I don't have a lot of sunny spots in my little yard. We also planted a couple of bins of strawberries. What sweet treats! Happiness you can't buy from a store.
I found this recipe at allrecipes.com . The one pictured online used the crumb topping option. I opted for a 2-crust version. We had some family (Sants and McCullys) over and shared it with them! We made homemade vanilla ice cream too. It was gone is seconds! I also made a sour cream version which was really good too. I preferred this one though.


Strawberry Rhubarb Pie III from allrecipes.com
Submitted by Joan Spinasanto

1 recipe pastry for a 9" double crust pie (or store bought)

1 t. orange zest

4 c. diced rhubarb

3 c. sliced fresh strawberries

1 1/2 c. white sugar

6 T. quick-cooking tapioca

1 T. milk

1 T. white sugar for decoration

For optional crumb topping:
1 c. all-purpose flour

1 c. white sugar

1 t. salt

1/2 c. butter

1. Preheat oven to 400 degrees F. Line a pie pan with bottom crust.

2. Mix together rhubarb, strawberries, orange zest, 1 1/2 c. sugar, and tapioca. Spoon into crust. Roll out second crust, and place over filling. Seal the edges. Brush with milk, and sprinkle with extra sugar for top.

3. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake for an additional 35 minutes.

4. For a crumb topping, omit top pie crust. Combine flour, 1 c. sugar, and salt. Cut in butter or margarine until mixture is crumbly. Spoon over filling, and bake as directed above.

P.S. I actually HALVED this recipe for my shallow pie plate and because of the comments on the reviews at the site. This could actually make 2 9" pies (just add another recipe for crust) or a deep dish pie.