To get started I harvested a few stalks in hopes of gathering just the right amount, no more, no less, than I needed for the pie. This time I was lucky and had just the right amount to make about 4 cups, just enough for my recipe. I then washed and hulled the strawberries and made the pie crust.
My recipe is adapted for a deep dish 10" pie plate.
Strawberry Rhubarb Pie
4 cups sliced strawberries
4 cups sliced rhubarb
1 3/4 cups white sugar
1/3 cup instant tapioca
1 squeeze fresh lemon juice
2 tablespoons butter, cut into small pieces
1 recipe pastry for a 10" double crust pie
- Preheat oven to 400 degrees F (200 degrees C). Place your pie plate onto a foil lined baking sheet.
- Mix the strawberries, rhubarb, sugar, tapioca and lemon juice in a bowl and let stand for 15 minutes, stirring occasionally.
- Line your 10" pie plate with crust; pour the filling into the bottom crust. Dot with the small pieces of butter. Cover the filling with the top crust. Crimp edges together and cut slits into the top.
- Bake in the preheated oven 40-45 minutes or until the crust is golden brown and the filling is bubbling.
Top with fresh whipped cream or vanilla ice cream and serve.