I knew it was summer when someone at work offered up their abundance of rhubarb stalks to the entire office in a big paper bag, With black Sharpie letters stating “Garden-Fresh!- Take Some!”. I gluttonously grabbed half the stash – and felt a little guilty. A nice co-worker walked in to top off his coffee and I asked him: whose garden did this rhubarb come from? He had no idea. I decided that if I ever found out, I’d share a slice of pie with them. Because the stalks were destined for pie.
This is one of my favorite pies. It cost me 3 dollars because I made the crumb crust from scratch, and bought the strawberries from the farmers market.
- 3 cups rhubarb, sliced 1/2 inch thick
- 4 cups sliced fresh strawberries
- 2/3 cups brown sugar
- 2 tablespoons corn starch dissolved in 1 Tbs warm water
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice (you can use orange juice in a bind!)
- 1/8 teaspoon salt
- 2 ready made or homemade pie crusts (i was going to do a solid top, but it fell apart, so I crumbled it into a crumb top. It happens.)
- Preheat oven to 425 F.
- Combine all of the ingredients (except pie crust) together in a large mixing bowl.
- Add filling to the prepared pie shell and top with the other pie crust (whole or crumbled,).
- If using a solid top, poke a few holes in it to let steam escape.
- Bake for 20 minutes at 425 F. Lower heat to 350
- Bake for an additional 30 to 35 minutes, filling should be bubbling and the top should be golden.
- Remove and cool for about 30 minutes before serving.