Rhubarb Strawberry Pie
Early summer is really the best time to pick rhubarb from the garden. However you can still find decent rhubarb at a few farmer's market stalls or the grocery store if you are desperate. I asked my mom to bring me a cutting from her rhubarb plant to add to my garden, but it's already too late into the season. Maybe I can get my own rhubarb plant next year.
Still, Mom had a few decent stalks left so she brought those so I could make pie. I don't make pies very often and I was really in the mood for rhubarb pie. So I did. And it was good.
1 1/2 cups strawberries, hulled and sliced
3 1/2 cups rhubarb, diced
1 cup sugar
1/4 cup Minute tapioca
1 Tablespoon butter
Pie crust for double crust
1/4 cup milk (you won't use it all)
3 Tablespoons sugar (you don't have to use it all)
1. Combine rhubarb, strawberries, tapioca, and sugar in a mixing bowl. Mix up then let sit on the counter about 15 minutes.
2. Meanwhile, prepare pie crust.
3. Pour/dump rhubarb mixture into the bottom crust. Spread it sort of evenly, a little higher toward the middle than the edges. Dot with the butter.
4. Place top crust on top. Trim edges.
5. Lightly moisten bottom crust where top crust meets it. Flute with fingers while pressing together to seal edges.
6. Brush top with milk and sprinkle sugar over. Cut slits for steam escape.
7. Bake in a preheated 400F oven for about 45-50 minutes or until filling start to bubble out and crust has browned nicely.
8. Let cool about an hour before serving. Enjoy with whipped cream or a scoop of vanilla ice cream.