Have you ever made strawberry rhubarb pie? This is the yummiest pie … even if you think you don’t like rhubarb, try it. The filling is so good! I only had a cup of rhubarb, so I used that and 3 cups strawberries. Enjoy!
Strawberry Rhubarb Pie:
- 2 cups cut up rhubarb
- 2 cups cut up strawberries
- 1/3 cup cornstarch
- 1 cup sugar
- 2 T lemon juice
3/4 c. sugar, 1/2 cup flour, 1/4 cup butter
On low heat, cook fruit covered about 5 min. Add lemon juice. Combine 1 cup sugar and 1/3 cup cornstarch. Add to rhubarb mixture. Cook and stir 4 – 5 min. until thickened and bubbly. Cool.
Prepare a pie crust and pour in the filling. Make topping in a separate bowl of sugar, flour and butter. Sprinkle it on top of the filling.
Bake in a pre-heated oven at 400 for 25-30 minutes. If needed, reduce the heat to 350 for another 10-15 minutes. You want the sugar to have melted with the butter for a brown and crusty topping.
It’s even better served warm with vanilla ice cream.