This pie is almost better than homemade apple pie! Some people think "rhubarb, ewww"...but let me tell you, rhubarb is da bomb! The strawberries give the pie a sweetness while the rhubarb adds a bit of tartness. The flavor combination offers a wonderful contrast of sweet and tart. The picture you are about to see is my failed attempt to properly seal the edges of the pie (you can kind of see the juices coming through in the spot where I didn't seal it good). I should have listened to my inner voice and put foil under the pie. :::sigh:::
Now, I am going off memory for this recipe as it is at home in my overflowing cookbook.
1 2/3 cup sugar
1/2 cup flour
3 cups sliced rhubarb (1/2 inch pieces)
3 cups sliced strawberries
2 Tbsp of butter
2 pre-made rolled pie crusts (yes, I cheated...LOL)
Preheat oven to 425.
In a bowl, mix togther flour and sugar, set aside. Roll out one of the pre-made crusts on the bottom of an ungreased pie dish (I used my glass Pyrex one). Spread 1/2 the rhubarb and 1/2 the strawberries on the bottom.
Spread 1/2 the sugar mixture over the fruit. Spread the remaining fruit, top it with the remaining sugar mix. Dalop the butter on top of the fruit. Roll out the top layer of the pie (an "try" to follow the directions for sealing the edges on the pie crust box). Put slits on the top using a sharp knife or butter knife (whichever is handier).
Line foil on oven rack (trust me). Place foil around the edges of the pie (this protects the edges of the pie from being burned). Put in oven about 40 minutes. Remove the foil around the edge of the crust and bake another 10 minutes. Remove and let it cool.
We ate as is, but this would be wonderful with real whipped cream or vanilla bean ice cream.