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
- 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
- Preheat oven to 425 degrees.
- 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.
- 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.
- 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.
- 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.