Last week I placed an order for some fresh Rhubarb…..

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

1/4 teaspoon cinnamon

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.


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