Little did I know it only came in a 20-pound box! Yup, you heard right, 20 pounds!
So, needless to say, I was cutting and chopping all afternoon.
And just in case you are wondering how many cups a 20-pound box gives you, and I am talking small pieces, 30 cups!
And that brings us to today recipe: Strawberry Rhubarb Pie.
This also happens to be one of my dad’s favorite’s. Since I am heading home for the Memorial Day weekend and family high school graduation, I thought I would take a couple with me. (*I am also taking THE BEST potato salad! I will share that later.*)
*This will make two 9-inch pies
4 cups fresh rhubarb cut into small pieces
4 cups strawberries. You can use frozen.
1.5 cups sugar
1 teaspoon cinnamon
6 tablespoons corn starch
1 teaspoon lemon juice
Mix the above ingredients together and set aside to release juices, about 15 minutes.
In mixing bowl combine:
2 cups flour
1 cup brown sugar
2 sticks cold butter cut in small pieces
Mix together until crumbly.
Divide filling between two unbaked pie shells.
Then top with crumb topping.
Bake at 400 degrees for 45-50 minutes.
Cool completely before cutting.
*The crumb topping is optional, you can top with another pie crust. Make sure to cut slits in top for air holes.
For more great recipes and home ideas, visit Lark’s blog at larkscountryheart.blogspot.com.