Last week we were gifted with some fresh rhubarb, and all I could think about was a strawberry-rhubarb pie. I looked through my extensive collection of cookbooks and surprisingly could not find a single recipe! There was rhubarb cobbler and rhubarb pie, but no strawberry-rhubarb pie. So, after a quick search on the internet – somehow it saddens me that it is easier to find the recipe you are looking for online than in a cookbook – I found this recipe on the Food Network Website. It’s from the winner of the Food Network Challenge Great American Pie Cook-Off!
Grandma’s Strawberry-Rhubarb Pie
(Recipe courtesy of Valerie Enters, Sanford, Florida)
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
pastry for 2 9-inch pie crusts (your favorite recipe or store-bought; Valerie’s pie crust recipe is here)
Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, cinnamon, and vanilla. Mix well in a large bowl and pour out into crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash. Collar with foil and bake at 425 degrees for 15 minutes. Decrease temperature to 375 degrees and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Let cool before serving.
This pie is perfect…not overly sweet, yet not too tart. The filling is juicy and flavorful, making it a delicious springtime dessert!