I remember having rhubarb from time to time as a child, but never made any in my near 20 years of marriage. My husband in fact, never had any rhubarb that he can remember! This, I had to correct! My Mom sent me a recipe for a strawberry rhubarb pie that was easy to make — and I found out also equally delicious! I used a pre-made pie crust from the grocer’s refrigerated section. This makes the process for pie making even easier! The original recipe called for 1 1/4 cups sugar. I reduced it to 1 cup, but next time will only use 3/4 of a cup of sugar. The only unusual ingredient is Minute Tapioca. This serves as a thickening agent.
Mom’s Strawberry Rhubarb Pie
2 pie crusts (I used Pillsbury pre-made pie crusts)
- 2 cups rhubarb, roughly diced
- 2 cups strawberries, hulled and sliced
Combine following ingredients then combine with the fruit:
- 3/4 to 1 cup sugar (originally 1 1/4c)
- 2 Tbsp minute tapioca
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 Tbsp butter (to dot the top of the fruit before topping with second pie crust)
Prepare the pie pan with the first crust. Combine sugar, tapioca, salt, and cinnamon and mix with the chopped rhubarb and strawberries. Toss to combine. Fill the pie with the filling. Dot the tops with little pieces of butter. Cut the top crust with slits to vent. Top the pie and seal the edges.
Bake pie at 400F for 40-45 minutes. Allow the pie to cool before slicing. (If you cannot wait, it is still good, but may be runny).