“Who wants to take on care of the rhubarb patch?” This question went out a few days ago to the sisterhood from the sister in charge of our vegetable gardens. Before the day was over the question had been answered, the patch had been watered, and the fertilizing process begun.
We love our rhubarb patch. We love to watch it come into fruition producing its rich beautiful leaves and stems. We love to see it harvested and prepared for the many different ways we use it.
For this year’s Easter dinner various sisters volunteered to make a variety of very special desserts. There were several decadent chocolate wonders. There were tortes and trifles piled high with tantalizing toppings. There were brand new gourmet creations anyone of which could have taken a prize, and then there were a number of humble pies. So…which dessert do you think was most requested? You’re absolutely right. It was our old-fashioned, flavorful strawberry rhubarb pie. Unfortunately, some had to go without!
CHANGE SERVING SIZEpeople
READY IN1 hr20 mins
- Pie Filling
- 2 cups rhubarb 1-inch thick slices (about 5 stalks)
- 2 cups strawberries halved if needed
- 1 1/2 cups sugar
- 1/2 cup flour (all-purpose)
- 1/2 tsp salt
- Double Pie Crust
- 2 2/3 cups flour
- 1 tsp salt
- 1 cup Crisco
- 1/2 cup water
- sugar (large granule sugar for garnish)
- Preheat oven to 425° Fahrenheit.
- For the pie crust: Combine the salt and flour together. Cut the shortening into the flour mixture using a pastry cutter until it is about pea-size pieces.
- Add the water to the flour a little at a time using a fork to lightly mix it. Continue to add the water until the dough just comes together – don’t over work the dough or it will become tough.
- Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes. Once it is ready divide the dough in half and roll out the bottom crust and place in a pie dish.
- Combine the rhubarb, strawberries, sugar, flour, and salt. Turn into the unbaked pie shell.
- Roll out the top crust and place over the filling. Crimp to seal edges and make a few slits along the top. Brush with egg white wash and garnish with large granule sugar.
- Bake at 425 degrees Fahrenheit for 15 minutes. Decrease temperature to 375 degrees Fahrenheit and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.
Note: Rhubarb is tart. The strawberries provide sweetness but, depending on your taste, you might want to add more sugar.