This is similar to my grandmother’s recipe. Adjust the sugar to taste as rhubarb is very tart. “It will make your mouth roll up!,” as granny used to say.
Prepare pie crust for a two-crust pie.
Put rhubarb in a bowl with the flour and sugar and set aside. Wash, hull and slice strawberries.. Spoon strawberries and rhubarb into the prepared shell and dot with butter.
Cover with top crust and pinch edges together. With a knife or fork, poke several slits in top crust to vent.
Bake in a 400ˇF oven for 50 minutes or until the crust is lightly browned and the juices are bubbling up. Cool completely on a wire rack before cutting.
Serving
Suggestions
vanilla ice cream or whipped cream topping if desired.
Originally Submitted
7/28/2007
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