Strawberry Rhubarb Pie

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!

Ingredients:

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!)  🙂

Comments

  1. 1

    says

    If this is even half as good as the Dreamsicle Cake recipe you posted recently, it’s going to be a winner! Seriously, the Dreamsicle Cake is to die for. I had a piece and sent the rest away or I would have eaten the whole thing. Mmmmmm.

  2. 4

    says

    I LOVE RHUBARB, but have a husband and friends who think it is from another planet. We compromise, and I make strawberry rhubarb pie/cobbler for them. It is delicious – and I’m delighted to see you use tapioca, too! My mother always used it in her pies and she was a master pie-maker. Nebraska is full of them – even my aunts were knockout pie makers. I’m glad the tradition lives on in me (my sisters don’t bake) – and my husband & friends are even happier. Maybe someday I’ll wean them off the strawberries and teach them to love rhubarb pies and cobblers.

  3. 5

    Connie says

    Love love strawberry rhubarb pie as well. And your idea of using the tapioca on the bottom crust is a real winner. I do that all the time now, thanks for the suggestion.

  4. 6

    says

    Who needs dinner? That IS dinner! Got just about all the food groups covered. Fruit, vegetable (rhubarb is a veggie, isn’t it?), grains, and dairy! A complete meal. Thanks for the recipe!

  5. 7

    says

    I agree, the strawberry rhubarb pie w/ice cream would be my dinner, too. My Mom used to make strawberry/rhubarb jam also. Thanks for the trip down memory lane this hot Friday in Arizona!

  6. 8

    Mary Beth says

    I posted to your FB page…This is Rod’s favorite pie…I’m glad it’s gone. He seen pictures of you cleaning fish and was very, very impressed…still talks about it. If he sees this pie, he would be on your door step tomorrow….because we are coming to Neveda in the morning.

  7. 9

    says

    ANYTHING with Bluebell Homemade Vanilla is perfect!

    I never much liked rhubarb as a kid — but I really need to try this one!

  8. 10

    says

    I like pies better than most any kind of cake or cookie, too. I’ve not had anything “rhubarb” in years. I don’t think I see rhubarb very much in our area, now that I think about it.

  9. 11

    Sandy says

    Strawberry-rhubarb is my husband’s favorite pie and his mother always made it for him. Thanks for the recipe, Judy since Mom is gone now and I never did try to make it. There are not too many pies we don’t like…except raisin.

  10. 12

    says

    Just plain Rhubarb pie or compote is even better! I’m not a fan of “real sweet” and the strawberries make the pie too sweet for me. I keep fresh mashed-up strawberries in the fridge to put on home made ice cream instead of sweetening rhubarb pie with them… yum.