Baker’s Best! Jane’s Favorite Recipes: ‘Rhubarb, Rhubarb & Strawberry Pie’

‘Tis the time of the year to enjoy fresh strawberries and rhubarb! Why not bake them into a delicious, mouth-watering pie (do remember to top your piece with whipped cream or a dollop of vanilla ice cream)?

Since both rhubarb and strawberries grow in the spring, and offer a sweet/sour combination, they are popularly utilized in baked goods.

“Rhubarb, Rhubarb” is not only a fruit for consumption, but a phrase used repeatedly during crowd scenes in musicals to produce the sound of people talking. This, I recall during the time of my chorus musical participation (in high school, college, and in community theatre). It is amusing and is really effective.

In some cultures, it is believed that rhubarb wards off evil spirits. The plant originally came from China.

We used to attend local church suppers when visiting my grandmother at her Newfound Lake cottage in the summer. For dessert, pies were typically served and you had to act quickly to make sure you got one of the coveted strawberry rhubarb pies!

Here is Jane Taylor’s “Rhubarb, Rhubarb & Strawberry Pie.” Photo by Jane Taylor

Strawberry Rhubarb Pie Recipe

Pie filling ingredients:

3 cups sliced rhubarb (1/2-inch pieces)
2 and 1/2 cups chopped strawberries
1/3 cup light brown sugar
1/3 cup white sugar
1/4 cup cornstarch
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons butter, cut into pieces

Directions:

Preheat oven to 400 degrees
Stir the rhubarb, strawberries, brown sugar, white sugar, cornstarch, salt, and vanilla extract together. Place on top of pie crust shell. Be sure not to add remaining liquid that’s in the bowl.
Dot butter on top of filling and then place top crust on filling.
Bake for 20 minutes.
Turn temperature down to 350 degrees
Bake for additional 25-30 minutes. (At this time, I place foil on top of crust to prevent crust from turning excessively brown.)
Cool for three hours before serving.