Behold, my very first ever strawberry-rhubarb pie.
We were wandering through the farmer's market when I discovered some beautiful looking rhubarb. I convinced the hubby that I needed it to fatten him up with pie. "Do you know how to make pie..? That sounds like a lot of work.."
"I should learn, don't you think?"
So I spent the afternoon pouring over an old pie cookbook (Farm Journal's Complete Pie Cookbook) my mom gave to me. The book is old and the pages are yellow- they even crack when you turn them.
I modified the recipe (only to substitute flour with cornstarch- I had no flour!), and it still turned out divine.
The pie didn't even last 12 hours. I served it for dinner, and the next morning the husband dished it up for breakfast. I guess it was a hit.
Strawberry Rhubarb Pie
- Pastry for two crust pie
- 3 cups cut rhubarb (1lb)
- 2 cups halved strawberries (8oz)
- 1 cup sugar
- 2 Tbls cornstarch
- 1/8 tsp salt
- 2 Tbls butter