Strawberry Rhubarb Pie

Over the past few weeks, I've been noticing a lot of people mention that they were cooking and baking with rhubarb. Now, I must be honest, I have never tasted rhubarb and I certainly have never prepared a dish with it. With that being said, I knew I had to see what this rhubarb craze was all about.

When I was at the grocery store, surrounded by all of the wonderful seasonal fruits and vegetables in the produce aisle, I found myself walking in circles trying to locate this gorgeous looking vegetable. After about the fifth circle, I stopped dead in my tracks. I finally found it tucked away in a small box...I would like to think of it as an "aha moment" for me. I quickly grabbed seven stalks and rushed to the checkout counter.

With a ton of rhubarb and strawberries on hand, I was ready to get to work preparing a Strawberry Rhubarb Pie. I must admit, having never worked with rhubarb in the past I was a little nervous at first and I found myself referencing "Rhubarb How Tos" a few times here and there when it came to slicing the vegetable.

When all was said and done, a delicious pie emerged from the oven that looked absolutely delicious. After my first bite, I quickly realized why the combination of sweet strawberries with tart rhubarb was a classic pie to bake during the spring season.

Strawberry Rhubarb Pie

Ingredients:

• 1 box refrigerated ready-to-bake pie crusts (2 crusts)
• 1 egg (whites only)
• 3 cups strawberries, hulled and quartered
• 4 cups rhubarb, chopped into 3/4-inch pieces
• 2 tablespoons lemon juice
• 1 cup flour
• 1/2 cup sugar

Directions:

1. Preheat oven to 425 degrees.
2. Place one pie crust onto pie plate. Cut the second pie crust into 3/4-inch-wide strips; brush with egg whites and set aside.
3. Combine strawberries, rhubarb, lemon juice, flour and sugar in a large bowl. Toss to incorporate all of the ingredients. Pour the mixture onto pie shell.
4. Arrange six of the pie strips evenly spaced across the pie filling. Place six more strips diagonally over the first strips to form a lattice (feel free to interlock the strips as you go along). Trim and press ends to bottom crust.
5. Bake pie in 425 degree oven for 20 minutes, reduce heat and continue baking in 350 degree oven for 60-70 minutes, or until it is browned and bubbling.

What's your favorite rhubarb dish?

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