As part of our CSA Farm Box this week, we received slightly over one gallon of strawberries. They are gorgeous – unbelievably sweet and perfectly ripe. However, that means that I have slightly over one gallon of strawberries to cook this week because I have a feeling that more are coming in the box next week as well. Fortunately, our farmer was kind enough to pair the onslaught of strawberries with some fresh rhubarb so that I could make the always sublime Strawberry Rhubarb Pie.
With my focus on my waistline, I wanted to cut back on the sugar just a bit, and I knew these strawberries were sweet enough to work with. I also omitted the common lemon or cinnamon because I wanted to let the fruit stand on its own. Here is my recipe for a delicious, though maybe not nutritious, Strawberry Rhubarb Pie.
- 3 1/2 c fresh, ripe strawberries, halved or sliced
- 3 c rhubarb sliced into 1/2 inch pieces
- 1/2 c granulated sugar
- 3 tbsp flour or cornstarch
- 2 pie crusts (you can make your own, but frozen really works just as well)
Preheat oven to 400F. Toss strawberries, rhubarb, sugar and flour in a large bowl. Pile into the bottom pie crust. Top with second pie crust. Crimp edges together. Slice holes in top pie crust to allow steam to escape.Bake at 400F for 20 minutes. Reduce oven temp to 350F. Bake for another 40 minutes or until top crust is golden brown. Allow to cool thoroughly before serving. Pie will last for up to 3 days at room temperature, but it likely won’t stick around that long.