Strawberry & Rhubarb – A Match Made in Heaven

Early summer is my favorite time of the year because it means the garden is loaded with all of my favorite fruits and veggies – like strawberries and rhubarb. We also have loads of spinach, sugar snap peas and asparagus which make dinners extra fresh.

I grew up with my grandmother’s (we call her Nana) Strawberry Rhubarb pie and it was my favorite! No one else in my family likes it, but Nana would still make it every year just for me. Once we settled on the farm, one of the first perennials I planted was rhubarb and now my 5 plants are producing nicely. I harvest about 20 pounds of stalks each year – enough to make a lot of pies, cakes and still have some to give away and sell.

So, here is my favorite recipe for Strawberry Rhubarb Pie with my all time favorite Pie Crust recipe by Ina Garten.

For the pie crust, follow this recipe from Ina Garten. This is a no fail recipe for me and I use it for both sweet and savory applications – just omit the sugar for a savory pie.

Strawberry Rhubarb Pie Filling

  1. Make your pie crust ahead of time so that it is fully chilled for rolling out. A lattice top is classic for a strawberry rhubarb pie, but you can do no top or a full top if you so choose. The above linked pie crust recipe makes enough to do any style you want.
  2. Preheat the oven to 400 degrees
  3. Mix together the following ingredients:
    • 3-4 cups of chopped rhubarb (in 1/2″ thick slices)
    • 3-4 cups of quartered strawberries
      • All in all, you need 7 cups of fruit. I never have a perfect amount of one or the other, so just find a mix that works for you.
    • 1/2 cup of brown sugar (golden is preferred, but dark is fine as well)
    • 1/2 cup of white sugar
    • 1/4 cup of corn starch
    • 1/2 teaspoon of ground cinnamon
    • 1/4 teaspoon of ground cardamom
    • 1/4 teaspoon of salt
  4. Roll out your pie crust and add your filling. Add your top and brush with an egg wash (1 egg yolk with 1 tsp water).
  5. Bake at 400 degrees for 20 minutes and then drop in temperature to 350 degrees and bake for another hour. The filling should be thick and the crust golden. Cool the pie completely before cutting or else your filling will run out!
  6. Enjoy with vanilla ice cream or whipped cream!

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