i don’t always eat grain products, but when i do, i make it worth my while… like with a delicious slice of pie. and there is NO better spring pie than strawberry rhubarb. mmmmmmmmmmhere is a quick and fool-proof method to a yummy strawberry rhubarb pie. trust me, even though mine came out a little bit runny the first time, it tasted great. here i used a pre-made pie shell to make it even easier, but you can use any pie crust recipe that tickles your fancy!
- 4 large [Ontario] rhubarb stalks, washed and chopped
- 1 cup of [Ontario] strawberries, washed, de-stemmed and halved
- 2 pie crusts of your choice
- 1/4 cup flour [i used coconut]
- 1/2 cup sugar
- 4 pats of farm-fresh unsalted butter
pre-heat your oven to 425 degrees F. mix together your flour and sugar until well blended. sprinkle half of this mix in the bottom of the pie shell. heap in your strawberry and rhubarb, sprinkling the rest the sugar flour mixture throughout. top with pats of butter and place second pie shell on top. press down edges of the shells to keep them together and make slits in the centre. place the pie in the oven for 15 minutes, then reduce heat to 375 degrees F and continue to cook for 35-40 minutes.