Spring is upon us, and the trees are blossoming, flowers are blooming, gardeners are starting their summer vegetable plants and spring vegetables are growing. One of my favorite spring vegetables is Rhubarb. Last week I spent a few days at my mom's and the first thing she made while I was there was a Rhubarb Pie, one of my favorites. Here is a variation of the Rhubarb pie that makes it a little sweeter. Enjoy!
Strawberry Rhubarb Pie
Original Recipe by Author Unknown
Adapted by Rins Recipes
Ingredients
2 cups Strawberries, sliced
2 cups Rhubarb, diced
1 1/4 cup sugar
1/4 cup flour
1 tbls butter
2 - 9 inch pie shells
Directions
Preheat oven to 400 degrees F
Mix together strawberries and rhubarb in a large bowl. In a separate bowl, mix together the sugar and flour. Pour sugar and flour mixture over the strawberries and rhubarb and mix well. Place mixture into a prepared pie shell and dot with butter. Place the top pie crust on and seal together. Prick the top of the crust with a fork. Bake in the oven at 400 degrees F for 15 minutes and then turn down the oven to 350 degrees F and bake for an additional 30 minutes.
Remove pie from the oven and let cool before serving. Enjoy pie by itself or serve with vanilla ice cream. Serves 8
