- Brienne Boortz
- Strawberry Rhubarb Pie
2 c. fresh strawberries, quartered
2 c. fresh, sliced rhubarb stalks, ½-inch slices
1½ c. granulated sugar
6 tbsp. all-purpose flour
1 9-inch double pie crust
2 tbsp. unsalted butter
Preheat oven to 350 degrees. Place strawberries and rhubarb in large mixing bowl. Mix together sugar, flour and salt in a small bowl, then stir into the rhubarb and strawberries to coat them.
Spoon and pour the rhubarb and strawberries into the pastry-lined plate. Dot top with slivers of butter. Top this with the remaining crust. Fold bottom edge of crust over top edge and seal. Flute edges. Make cuts in top of pie crust and add a sprinkle of sugar on top.
Bake in a 350-degree oven for 40 to 50 minutes, until top crust is golden brown and filling is bubbling hot. Serve chilled or at room temperature with a scoop of vanilla ice cream. Serves 6 to 8.
Rhubarb grows well in Colorado, and during the season it can be found in all the grocery stores and local markets, as well as in some people's front yards. When I owned my bakery/café in Old Colorado City, a neighborhood lady kept asking for rhubarb pie. Finally, one day this lady walked into the bakery with an armload of rhubarb, handed it to me and said, "Now, will you bake me a rhubarb pie?" I made the pie for her, but added some fresh strawberries to cut the tartness of the rhubarb. It's been a favorite of mine ever since, and it's a natural comfort-food item. It's also the No. 1 seller at Smiley's Bakery & Cafe.