My grandparents had rhubarb plants and grandma used to make strawberry rhubarb pie. Although I don’t remember eating it as a kid, when I ate my first bite of this pie, I remembered the flavors. The rhubarb was cut out of my plant. The strawberries are store bought and not very tasty. The crust and the Kool Whip were pre-made. The pie was delicious and my first piece was still warm when I ate it. Pics will not be meticulously captioned, resized, etc. I made the pie on Tuesday. I was out on a 9+ mile bike ride today and am too tired to do more with them today. Will post neat pictures later about the bike ride and the new friend I made.
Tao Talk 
Yummy! I had this ages ago when my mom made it. Distinctive flavor!
LikeLiked by 1 person
Yes it does, Paula. In my research about whether the stalks were at the right size/color/etc., I learned that some people make fermented soda out of rhubarb. That really surprised me but I can the next project on the horizon 🙂
LikeLiked by 1 person
Oh yum!
I love rhubarb and I love strawberries!
LikeLiked by 1 person
Carol Anne, you would be loving this pie then. So easy to make (with the shorcuts!)
LikeLike
I enjoyed the post but I can’t say I can tolerate rhubarb or want to harm strawberries by putting them in together. My grandma used to make stewed rhubarb.
LikeLiked by 1 person
🙂 I see rhubarb is a flavor that you either love or hate. So far it’s about 50/50.
LikeLiked by 1 person
Interesting. It is also the texture for me.
LikeLiked by 1 person
Yum! 🙂
LikeLiked by 1 person
It is! 🙂
LikeLiked by 1 person
You know…I’ve never had rhubarb. I love srawberries but I do need to try rhubarb one day. What does it taste like?
LikeLiked by 1 person
Hard to describe, almost a soury taste but it goes well with the strawberry taste.
LikeLiked by 1 person
Well now I want to try it. I’m off all next week…I’ll try to try it.
LikeLiked by 1 person
Good for you on getting vacation.
LikeLiked by 1 person
I’m happy about it.
LikeLiked by 1 person
Nice, but where is the recipe.
LikeLike
Here ya go, Robbie!
Strawberry Rhubarb Pie
Ingredients
1 cup white sugar
½ cup all-purpose flour
1 pound rhubarb, cut into 1/4 inch slices
2 pints strawberries, hulled and quartered
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1 large egg yolk
2 tablespoons white sugar
Directions
Step 1
Preheat oven to 400 F or 200 degrees C
Step 2
In a large bowl, mix flour and sugar.
Step 3
Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
Step 4
Pour filling into prepared pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with
water.
Step 5
Apply yolk to top of pie, using a pastry brush.
Step 6
Sprinkle with sugar.
https://www.allrecipes.com/recipe/12612/rhubarb-and-strawberry-…
Step 7
Cut small holes in top to let steam escape.
Step 8
Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown.
(Note: I skipped the egg yolk part)
LikeLiked by 1 person
Thank you, much appreciated.
LikeLiked by 1 person
You’re welcome 🙂
LikeLike
delicious looking and well deserved pie Lisa! 💞
LikeLike
I gotta thank the rhubarb plant (and strawberries.)
LikeLiked by 1 person
😋🥰
LikeLiked by 1 person
9+ miles is just so impressive Li. The pie looks so tempting
LikeLiked by 1 person
Sadje, I will be going much farther on the bike as the season rolls on. Those were just practice rides. The bike does the work. Thanks on the pie.
LikeLiked by 1 person
That’s a great goal my friend. All the best.
LikeLiked by 1 person
That looks divine.
LikeLiked by 1 person
Thank you 🙂
LikeLike
Strawberry-rhubarb pie is a highlight of this season. Two potlucks this week means I baked two of them. I recommend cinnamon-sugar instead of plain sugar to sprinkle on top. (4 parts sugar to one part cinnamon)
LikeLiked by 1 person
YUM on the cinnamon sugar for the top. Fabulous that you not only know it but make it. I feel bad for growing the rhubarb in a container thus far; have already picked out a spot to transplant it — near the finished compost heap.
LikeLiked by 1 person
Pick a place you like. It will last forever, but you can move it. My rhubarb was here when I moved in 27 years ago. I have no idea how old it is – only that the previous owner had been here since 1916. Some of it was being shaded out by a growing pine tree. I transplanted 4 plants (and will do another in the fall) to a sunnier location.
LikeLiked by 1 person
Haven’t tasted it since my grandmother made it. How could you resist with your own rhubarb? (K)
LikeLiked by 1 person
🙂
LikeLiked by 1 person
I love rhubarb especially rhubarb crumble. I notice that in the US you invariably seem to add strawberries to it. Why is that? I usually peel it too as it’s often a bit tough. It’s all field rhubarb here and they don’t sell it until the stalks are massive.
LikeLiked by 1 person
I’ll have to try crumble. The rhubarb I used was tender but the flavor seems like it would be too much without the strawberry. Maybe the crumble offsets it?
LikeLike
I stew the rhubarb with brown sugar so it’s tart, but not like sucking lemons. I usually add some stewed apple to it and sprinkle it with ground ginger before putting on the crumble mix. It really depends how sweet is sweet for you 🙂
LikeLiked by 1 person
Thanks, Jane! Addendum to the recipe to remember.
LikeLiked by 1 person