Our CSA farm provided us with 12 ounces of rhubarb this week, so I turned it into this wonderful pie.
You can serve this pie warm or cold with a scoop of ice cream or a dollop of whipped cream. It was my first time making this type of pie from scratch, and it got rave reviews. Take this basic recipe and make it your own.
Ingredients Pie:
- 1 unbaked 9-inch pie shell. Use your favorite recipe or a prepared refrigerated one from the store.
- 12 ounces rhubarb stalks
- 12 ounces frozen strawberries slightly thawed and sliced
- 1/3 cup water
- 3 tablespoons all-purpose flour
- 3/4 cup sugar
Although I tend to stay away from artificial coloring, you could add a drop or two of red food coloring to bring out the red of the pie.
Ingredients Topping:
- 1/4 cup butter, soft
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/3 cup old-fashioned rolled oats
- 1/2 teaspoon ground cinnamon
Directions:
Preheat your oven to 350°.
Prepare your pie shell or place a refrigerated one on the counter to warm up a bit. When it is ready, place it in a glass pie dish.
Trim and rinse the rhubarb stalks. Then slice them. This is the way that I do it: Turn larger stalks face down on the cutting board. Slice the stalks in half down the length. Then slice the stalks crosswise in 1/2 to 1-inch lengths.
For the strawberries, measure out 12 ounces of frozen strawberries. Allow the strawberries to thaw slightly on the counter or place them in the microwave for a few minutes. Then slice them.
In a small bowl, combine 3 tablespoons flour and 3/4 cup sugar, mix well.
Place the rhubarb, strawberries and water in a medium saucepan. Stir. Add the flour and sugar mixture. Stir well.
Cover the sauce pan and bring it to a boil. If you don’t have a lid that lets steam escape then leave the cover slightly ajar. Once the pan reached a boil, reduce the heat to medium low.
Stir occasionally to prevent the sugar from burning or sticking and continue simmering for about 5 minutes, or just until tender. Now is the time to add in a little red food coloring if desired.
Allow the filling to cool slightly and then spoon the filling into the prepared pie shell.
With a pastry blender or two knives, combine the topping ingredients until they are well blended and crumbly. Sprinkle the topping over the top of the pie.
Place a pie guard or use aluminum foil around the edges of the pie to prevent the crust from burning.
Bake the pie for 40 to 45 minutes, until topping is browned and the filling is nice and bubbly.
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