strawberry rhubarb pie

Sarah Westendorf SWQ Spring 2014

Preheat your oven to 425 degrees.

To make the filling, you will need:

  • 2 cups sugar
  • 2/3 cup flour
  • 3 cups rhubarb, cut into small ½ inch chunks
  • 3 cups strawberries, cut into small ½ inch chunks
  • 1 tsp ground ginger

Stir together the fruit, ginger, sugar, and flour. The juices from the fruit will mix with the sugar, making a lovely, pink goop. Eat it. It’s delicious.

Pour the filling into the prepared pie crust. Now, you can either top the pie with the other pie crust, or you can make a simple crumble top.

  • 1 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup butter

Using a pastry cutter, mix the butter into the flour and brown sugar until it’s crumbly. Spread out over the pie, then cover the pie edges with aluminum foil, or, if you have one, a pie shield. This keeps the crust from burning. Bake it for 40 minutes at 425 degrees, then remove the pie shield and bake for 10 minutes more. At this point, it’s molten lava hot, so let it cool for at least an hour before serving it.