Grandma made this every spring with rhubarb from the garden—she’d say, “Tart meets sweet, just like life.” We always asked for seconds. 🍓🥧🌿
Ingredients (in order used):
For the filling:
2 1/2 cups chopped fresh rhubarb
2 1/2 cups sliced fresh strawberries
1 1/4 cups granulated sugar
1/4 cup cornstarch
1/4 tsp salt
1 tsp vanilla extract
1 tbsp lemon juice
For the crust:
1 double pie crust (homemade or store-bought)
1 egg + 1 tbsp milk for egg wash
Optional: coarse sugar for sprinkling
Directions:
Initial Preparation:
Preheat oven to 400°F (200°C). Place a baking sheet on the lower rack to catch drips.
Roll out bottom crust and fit into a 9-inch pie dish. Refrigerate while making the filling.
Cooking Process:
In a large bowl, gently mix rhubarb, strawberries, sugar, cornstarch, salt, vanilla, and lemon juice. Let sit 10 minutes.
Pour filling into chilled crust. Top with second crust (lattice or full), seal edges, and crimp. Cut vents if using a full crust.
Combining Ingredients:
Brush top with egg wash and sprinkle with coarse sugar.
Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake another 35–40 minutes, or until golden and bubbling.
Cool completely before slicing for best texture.
Serving Suggestions:
Serve with vanilla ice cream or a dollop of whipped cream. Even better the next day!
Nutritional Information (per slice):
Calories: ~350
Carbs: 55g
Fat: 14g
Sugar: 30g
Protein: 3g
Servings:
8
#StrawberryRhubarbBliss #SpringPiePerfection #GrandmasGardenMagic #TartAndSweetTreat #PieCrustHugs