We never had rhubarb when I was growing up and it wasn’t til just a few years ago that I tasted Strawberry Rhubarb Pie. It was love at first bite! Pies are my favorite dessert. Cakes and cookies aren’t bad but they don’t come close to pie for me. Almost every pie I make, I say “This is my favorite pie!” Vince always says “You say that about every pie you make!” Men! Really, though . . honest . . this could be my favorite pie (at least for the day!). Add a little Blue Bell Homemade Vanilla ice cream and . . who needs dinner? I’m sure I know the answer to that question!
Double pie crust
2 cups chopped red rhubarb, fresh
2 – 3/4 cups de-stemmed, washed and cut strawberries into quarters
1 – 1/2 cups sugar
2 tablespoons minute tapioca (Plus another 1 Tablespoon for spreading in the bottom of the pie shell)
1 tablespoon all-purpose flour
1 teaspoon lemon zest
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon almond extract
3 tablespoons butter, cubed small
Directions: Note: You may want to sit the pie in a large cookie sheet with sides. Mine always bubbles over a bit.
Spread pie crust in pie plate. Sprinkle 1 T. tapioca in the bottom of the pie shell.
Combine the rhubarb, strawberries, sugar, remaining tapioca, flour, zest and juice of lemon, cinnamon, and almond extract. Mix well in a large bowl and pour into crust. Dot the top of the filling with the butter. Add top crust and seal edges. Cover the edges with foil and bake at 425° for 15 minutes. Reduce temp to 375° and continue baking for an additional 45 to 50 minutes.
Let cool before serving. (Dang it . . I always forget this part!)