When you get rhubarb in your CSA box, what is the most logical thing to make? Pie, of course! This pie is not too sweet, a bit sticky and oh so good. I happened to have an extra pie crust sitting in the freezer from our last pie (I always make a double batch even when I only need one…might as well make the mess once!). That meant a last minute dinner party with the family could be finished with this beautiful summery pie. Strawberry rhubarb pie is always a bit runnier than I want it to be, but I think if I had let it rest long enough, this would have been perfect. The flavor was just tart enough to be perfect for an ice cream topping. This is a bit of baking by feel recipe. I got some reinforcement from a family friend who knows her way around a pie! She said, “I can’t give you exact amounts of fruit, just enough to fill the crust!” Try this one for a great summer treat!

Kelly

Strawberry Rhubarb Pie

1 pie crust

Filling:

4 Stalks Rhubarb, Chopped

8-10 Strawberries, Halved or Quartered

½ cup sugar (adjust to the sweetness of your fruit)

Juice and Zest of 1 Lemon

2 T flour

Nutmeg

Cinnamon

1 T vanilla

Pinch of Salt

Topping:

3/4 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup cold butter, cubed

Preheat oven to 400° and prebake the pie shell for 10 minutes. Set aside.

In a saucepan, combine rhubarb, strawberries, sugar, lemon zest, nutmeg, cinnamon and vanilla. Cook until the fruit releases juice and becomes bubbly. Combine flour and lemon juice to make a slurry. Slowly add the slurry to the sauce and stir into the fruit until thickened to desired consistency. Pour into pastry shell.

For topping, in a small bowl, combine the flour, brown sugar and butter combine with your fingers until crumbly. Sprinkle over fruit.

Place pie on a baking sheet. Bake at 400° for 10 minutes. Reduce heat to 350° bake for 35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Serve with ice cream and enjoy!