I think sweet and tart together is my favorite flavor combo. And strawberry rhubarb pie is definitely my favorite pie (I think that rhubarb and strawberries sharing a growing season must surely be an ordained matter).
My grandparents grew rhubarb in their garden, which, I think was my first introduction to rhubarb (and, of course, rhubarb pie). Then, my parents grew rhubarb in our various gardens growing up (we moved a few times). And now I grow rhubarb in my garden. You could call it one of our family traditions.
I love this grand gardening tradition best when it’s made into the yummiest of pies- especially since Burke and Piper are both super into baking of any sort lately, and especially pie baking. Want to make strawberry rhubarb pie too?
3 cups chopped rhubarb
3 cups sliced strawberries
1/2 cup brown sugar
1/4 cup white sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup cornstarch
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
*Note- this pie is fairly tart. If you prefer a little tart with mostly sweet, increase the sugar a little.
Combine first rhubarb, strawberries, white and brown sugar, lemon juice, salt and cornstarch in large bowl. Toss gently to blend. Pour into your bottom pie crust. Dot with butter and add top crust. Brush on glaze. Bake at 400 for twenty minutes. Reduce heat to 350 degrees and bake for 25 to 30 more minutes, until the pie crust is golden and the juices bubble.
Yum yum yum!