In case you are one of several people I've met lately who has no idea what rhubarb is, it's that "red celery" looking stuff, found in most grocery stores' produce and/or freezer department. It has a wonderful tart flavor that perfectly compliments strawberry. Random pharmacist fact: rhubarb is high in iodine, so avoid/limit if you happen to be on a low iodine diet... but "who eats rhubarb?", right Melanie? But don't worry, friends, only a few very specific conditions require a low iodine diet - unless you have been told by your doctor to do so, do not limit iodine in your diet. Now back to the good stuff, the pie! Here's how Mama makes it:
- pastry for two-crust pie
- 2 c. sugar
- 2/3 c. flour
- 3 c. rhubarb, cut into 1/2-inch pieces (about 5 stalks)
- 3 c. sliced strawberries
- 1 T. butter, if desired
1. Preheat oven to 425 degrees. Make pastry or use refrigerated crust. Line a 9-inch pie plate with one of the crusts. Wash and chop the rhubarb and strawberries.
2. In a large bowl, mix sugar and flour. Stir in rhubarb and strawberries.
3. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over rhubarb (I usually don't use butter in my strawberry rhubarb pie). Cover with top pastry, seal and flute edges.
4. Cut slits in the top, brush with water, and sprinkle with sugar. Cover edge with crust shield or foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
5. Bake 50-55 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on wire rack at least 2 hours.