My mother used to make this pie for us in the summer when I was a child. Rhubarb grows very well in New Hampshire, so there was always a lot of it. There really isn’t much you can do with rhubarb except add lots of sugar and bake it in a dessert. It is very tough, and sour. Believe me, I once ate a piece raw…Yuck! Anyway, this pie is so darn good I used to eat it for breakfast! Now every summer, I make one myself. It is truly my favorite pie! It is not too sweet, and the rhubarb makes it a little sour. The perfect combination! I ate some for breakfast this morning, but don’t tell anyone:)
Start by washing, hulling & chopping rhubarb & strawberries into 1 inch cubes. I used about 3 stalks of fresh rhubarb and two quarts of fresh strawberries. (You can also use frozen fruit if you can’t find fresh rhubarb) I use the empty pie shell to gauge how much I need.
I like a nice big pie, so I fill it right up to the brim!
Ingredients:
1 store bought 9 inch double pie crust
2 cups strawberries
2 cups chopped rhubarb
1 cup white sugar
2T cornstarch or 2T quick cooking tapioca
1T lemon juice
4 T butter
1 egg
1/8 cup milk
Once you have your fruit cut, place it into a large mixing bowl. This pie tends to get very soupy, so some people add cornstarch or quick cooking tapioca. I used cornstarch. Toss all ingredients together and let sit for just about 10 minutes. Line pie dish with one 9 inch pie shell. Place fruit in empty shell and put 4-5 T. of butter on top of the fruit. No need to mix the butter in, it will melt while baking. Cover fruit with remaining shell. Use a fork to make the edges pretty. In order to get a nice brown crust, I use an egg wash. Beat one egg and 1/8 cup of milk and brush over the entire top of the pie. Cut slits in the pie crust to vent or do a pretty lattice. Bake in a preheated oven at 450 degrees for 40-45 minutes. Be sure to check on your pie as it may bubble over or become too brown. You can put pieces of aluminum foil around the edge to protect the edges if necessary. Let pie cool completely before cutting so it can set up.
Isn’t it purty!
Serve with a nice big scoop of french vanilla ice cream!
Linking Up with these Lovelies!
Debra Ann Elliott says
June 29, 2012 at 10:20 pmYummy blog. Following you from Finding New Friends Weekend Blog Hop
Baked In The South says
July 5, 2012 at 1:29 pmthanks so much for stopping by! I love blog hoppin!
Kat says
June 29, 2012 at 11:10 pmHi! I’m following you from the Friday Blog Hop! Look forward to reading more! I would appreciate the follow back!
Have a great weekend! -Kat
http://mom-uncensored.blogspot.com
Baked In The South says
July 5, 2012 at 1:30 pmthanks for stoppping by! will definitely follow back!
Kathryn says
June 30, 2012 at 4:17 amDelicious! New google friend and fb follower from the hop. Would love a follow back http://www.cumminslife.blogspot.com
Baked In The South says
July 5, 2012 at 1:30 pmthank you! will definitely follow back!
The Pretty Pinhead says
June 30, 2012 at 5:55 amThis looks divine! My husband LOVEs anything rhubarb. I am pinning this so I can try it one of these days!
Just found your blog on the Friday Blog Hop. I love your blog! New Follower 🙂
Join my “All Things Pretty” Blog Hop!
Baked In The South says
July 5, 2012 at 1:32 pmfollowing back! thanks for stopping by!
Becky says
June 30, 2012 at 2:42 pmThis looks amazing! My dad LOVES rhubarb. It’s his favorite thing in the world. I’m going to save this recipe so I can make this for him–I still owe him a pie for a belated Father’s Day!
Baked In The South says
July 5, 2012 at 1:33 pmit’s super easy & delish! I am sure your dad would love it! I know my dad does! thanks for stopping by!
Angie says
June 30, 2012 at 3:17 pmI am going to send your recipe to my son. Since I am not a pie maker, he can make his own. He is constantly bugging me for a strawberry rhubarb pie. Thank you for linking to Foodie Friends Friday. Hope to see you again next week.
Baked In The South says
July 5, 2012 at 1:34 pmthanks for hosting and will definitely be back this week! and you should definitely try to make this pie! it is super easy & delish! thanks for stopping by!
The Better Baker says
June 30, 2012 at 11:02 pmOh how I love a strawberry/rhubarb combo – perfect match. Your pie looks ever so lovely. So glad I found you at Foodie Friends Friday.
Baked In The South says
July 5, 2012 at 1:35 pmthanks so much for stopping by!
Walking on Sunshine... says
June 30, 2012 at 11:40 pmLooks so delicious! Thanks for sharing on Foodie Friends Friday. Please come back next week and post another great recipe!
Baked In The South says
July 5, 2012 at 1:35 pmthanks for stopping by! will definitely be back next week!
Robyns View says
July 2, 2012 at 6:17 amI love straberry and rhubarb together. Stopping by from Foodie Friends Friday.
Robyn
Baked In The South says
July 5, 2012 at 1:36 pmmy sister’s name is Robyn:) thanks so much for stopping by!
Six Sisters says
July 6, 2012 at 1:09 amOh YUMMMMM! Thanks for linking up to “Strut Your Stuff Saturday!” Hopefully we’ll see you tomorrow at 8pm MDT for this week’s party! 🙂 -The Sisters
Cheerios and Lattes says
July 6, 2012 at 4:04 amThis looks amazing! Thank you for sharing with us on Saturday Show and Tell. I hope you’ll join us again this week!
-Mackenzie
http://www.cheeriosandlattes.com