Friday, August 6, 2010

My Mom Will Be So Proud

I think I might have inherited my mom's legendary pie gene.

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
40 minutes @ 400°F


  1. That pie is gorgeous! Your mom will be proud.

    I miss rhubarb... we had a gigantic plant in our yard in MI and it grew like a weed. All summer long we would snap off pieces of rhubarb and snack on them while we were playing outside.

  2. Thank you!

    We had rhubarb too! We had two big plants that I would nosh on without sugar (to the disgust of my family). I'd also use the big leaves to pretend I was a bird, or a fish- whatever I was in the mood to be at the moment.

    As soon as I have a yard, rhubarb is getting planted!