OK. So I know we didn't really grow up with rhubarb and last year I posted a few recipes that were pretty good made with it, but this is one you have to try. I was worried because rhubarb has kind of a funky flavor when you try it just plain—it is really sour and has a strange taste, but the beauty of rhubarb is that it gives into peer-pressure and takes on the flavors of whatever it is cooked with, in this case strawberries.
So here is what you do:
Make your favorite pie crust (you will need enough for both the pie pan and the top of the pie). Don't bake it, just put it in the bottom of the 9 inch pie dish, nice and pretty.
Filling:
4 1/2 cups rhubarb cut into 1 inch pieces (I made mine a little thinner...probably a half inch)
a cup of strawberries hulled and halved
3/4 cups sugar
1/3 cup flour
Combine all ingredients in a bowl. Pour into the pie crust. Roll the cover for the pie out and if you have a cute little cookie cutter like a star, cut holes in the crust. If not, just cut some slits. Put it on top and seal it all together.
Bake at 375 for 45–55 minutes.
It is delicious!
If you need some rhubarb, come visit. I'll send you home with tons! Those things grow like weeds. Don't fear the rhubarb!
*Recipe from my Farm Chicks in the Kitchen cookbook
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