I get a lot of requests for a good "Strawberry Rhubarb Pie"! According to my mother it was my grandfather's favorite pie. He even liked just a good Rhubarb Pie without the addition of strawberries. I do think the strawberries add something to it though. Both strawberries and rhubarb come into season about the same time here in Kentucky so pairing them up is just natural. The two flavors really do great things for each other!
It seems like it's hard to find good recipes for rhubarb. This recipe is fairly easy to make. Here is what you will need:
pastry for a 2 crust 9 inch pie
3 cups fresh rhubarb, peeled and diced
1 1/2 cups strawberries, hulled and sliced
1 1/2 cups sugar
3 Tablespoons cornstarch
1/2 tsp. salt
1/4 cups butter, melted
1/4 cup sugar
Mix the strawberries and diced rhubarb and place in a 9 inch pie shell or crust placed in a deep dish pie plate. Mix the sugar, cornstarch and salt and sprinkle evenly over the strawberries and rhubarb.
Place the other pie crust over the top and crimp to seal the edges around the pie. Trim it to fit. Cut some slits in the top of the crust to vent the pie while baking. Brush the top crust with the melted butter. Sprinkle with the other 1/4 cup sugar.
Place the pie on a baking sheet or cookie sheet in case of spillovers. Place in a 350 degree oven for 25 to 30 minutes or until lightly browned.
Allow to cool, slice and serve with a scoop of vanilla ice cream! Delish!