The rhubarb in the garden is ready! I planted it three years ago, so left it alone the first year, then harvested lightly last year. This year I get to go to town. 🙂 I shared some with a neighbor I know loves rhubarb. My daughter and I made a strawberry rhubarb pie the other day since we had some strawberries left over. She said if I mixed up and rolled out the crust she’d do the rest. Such a deal. She opted to make a lattice top crust, which came out really good.
Every time we make a lattice crust it reminds me of when the girls were little and they would make a basket weave placemat of construction paper at school and bring it home.
If you don’t have any strawberries, just use 4 cups of sliced rhubarb.
Strawberry Rhubarb Pie
- 3 cups sliced rhubarb
- 1 cup sliced strawberries
- 1 1/2 cups sugar
- 3 Tbs quick cooking tapioca
- a pinch of salt
- 1/4 tsp ground nutmeg
- 2 pie crusts
- Mix together the rhubarb, strawberries, sugar, tapioca, salt and nutmeg. Let stand for 20 minutes.
- Meanwhile, mix up the pie crust and divide in half.
- Preheat the oven to 400F.
- Roll out half for the bottom crust and line your pie plate.
- Roll out the other half into a equally circular pie crust.
- Fill the pie with the filling.
- Cut the 2nd pie crust into 3/4" inch strips.
- Lay out half of them across the pie, then peel back every other one leaving about 1" laying across the filling.
- Lay one of the other strips down across the pieces, then lay the ones you folded back down across the new strips.
- Pull back the OTHER pieces (the ones you didn't pull back the first time) and lay another strip down.
- Repeat until the crust is covered.
- I didn't take pictures so you might find this tutorial helpful.
- Bake 35-50 minutes.