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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For more great recipes and home ideas, visit Lark’s blog at larkscountryheart.blogspot.com.
