INGREDIENTS
Prepared Pie crust (feel free to make your own, if you’d like)
2 Cups sugar
2/3 Cup flour
1/4 tsp of salt
3 Cups rhubarb, but into ½ inch pieces
3 Cups strawberries, sliced
1 tsp of grated orange peel
1 Tbsp butter, if desired (optional)
METHOD
Preheat oven to 400°F.
Prepare pie crust in pie pan, set aside.
In a large mixing bowl add the sugar, flour and salt. Add rhubarb, strawberries, and orange peel, and combine together well. Pour strawberry-rhubarb mixture into prepared pie crust. Top with butter, if desired. Cover with top crust and add slits.
Bake at 400°F for 20 minutes. Reduce heat to 350°F, and bake an additional 30-40 minutes longer (40 to 50 minutes longer if doing a 10-inch pie) until crust is golden and pie is bubbly. Cool pie pan on a rack.
Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.
Delicious with a scoop of vanilla ice cream or vanilla frozen yogurt!
Cooks Note: You may want to place the pie pan on a baking sheet to avoid any possible messy overflow in your oven.
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Just pulled it out of the oven. Can’t wait to try it! Thanks for sharing!
Hi Laurie – I hope your pie was delicious! I’d love to hear how it turned out.
We discovered a rhubarb plant growing in our garden out back. I’ve never eaten a strawberry rhubarb pie, but apparently it’s a big deal here in Utah. I took your recipe to a party, and it was a big hit. Thanks for keeping it simple enough that I could actually make it.
Pro tip: Never use a recipe named “Grandma’s xxxx Recipe”. It will have a zillion steps and have 50 ingredients.
Hi Craig – so glad you liked the Strawberry Rhubard Pie! It’s always great to hear positive feedback!!