My husband’s favorite pie is a Strawberry Rhubarb Pie and I’m feeling a little guilty this week because I just returned from Orlando and my husband didn’t get to go, so I had to make him one. It’s the least I could do! :} I had a wonderful week enjoying the warm weather, pool and amusement parks with my daughter, son-in-law and 2 grandchildren. Sorry Honey, that you did not get to go.
So I asked him what I could make him to feel better and show him some love and when he saw the rhubarb in the store he knew immediately that Strawberry Rhubarb Pie was it.
As a child I used to eat rhubarb raw. Why do children like sour things? But now that I am grown up I can’t see me eating a stalk of rhubarb without the addition of sugar. Now would be a good time of year to make some Strawberry Rhubarb Jam also. Rhubarb grows best in colder climates. Michigan has over 200 acres growing rhubarb and now that is it fall you can find rhubarb in all the stores.
To make this Strawberry Rhubarb pie “easy as pie” I used Pillsbury pie crusts. They are so simple to use and really come out perfect every time. This is not a paid commercial for them, but just honestly what I use. I used a little more rhubarb than strawberries to allow the rhubarb flavor to come out and so that the strawberries did not mask the rhubarb. I used a 10 inch pie plate.
Place the second pie crust on top of filling in pie shell. Turn edges under and pinch into scalloped edges.
Oh my, doesn’t this pie look delicious?!!!
Yummy, yummy, yummy….Strawberry Rhubarb Pie!
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