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Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

This is a classic springtime pie, and is technically full of vegetables sooooo…. good for you! (or not BAD for you atleast!!!)
Some pointers about sourcing Rhubarb- its grown in cooler climates & is harvested in the spring so typically you can only get it during the spring months. Publix does not stock rhubarb but you can find it at Whole Foods when it is in season.
One other important note- toss the leaves of the Rhubarb plant. Rhubarb leaves contain poisonous substances, including oxalic acid, a nephrotoxin.

2/3 cup Sugar (I prefer to cut the typical sugar amount, you can use up to 1 cup)
1/2 cup All Purpose Flour
1 lb fresh rhubarb, washed & chopped
2 pints fresh strawberries, washed & sliced

2 9in pie crust (from scratch or pre made)
1 Egg, beaten

1) Preheat the oven to 400 degrees
2) In a large mixing bowl, mix flour & sugar. Add the strawberries & rhubarb. Toss & let stand for 30 minutes.
3) Pour filling into pie crust.Cover with top crust (and seal) – or cut designs to decorate the top of your pie.
4) Brush the top crust with the egg, using a pasty brush. If you did a full top crust cut holes or slits in the top to let steam escape.
5) Bake at 400 F for 35-30 minutes or until crust begins to brown. Cool on a rack.