Last weekend I took the boys for our first trip of the season to our favorite farm market. They always get excited to see the first fresh fruits and vegetables of the season – and we always find a few surprises from the farm partners that send in-season produce from their regions. We strolled through rows of small batch Amish jams, ruby red tomatoes, the biggest cucumbers you’ve ever seen…and then there it was – a big basket full of beautiful long stalks of rhubarb. It seems that as I have gotten older, rhubarb has become a commodity that’s harder and harder to get ahold of. You can’t find it in the grocery store anymore like when I was a kid – and it’s rare to even seen it at farms stands. It’s become some super secret bounty that only the lucky get their hands on if they’re “privileged” enough to know a guy….
Sorry…Anyyyywaaaayyyy…. Flashback to Thanksgiving when my sis-in-law’s, mother-in-law (I know, I know…I’m uncle-cousin-brothering it over here) gifted a rhubarb pie for the feast. Having not had access to rhubarb pie in years, I was particularly excited -and even more so when my sis-in-law offered to let us take the pie home.
Oh yes – it was going to be mine all mine….But NOPE… I was lucky to get the smallest sliver, as my boys devoured the remainder of the pie like hungry hyenas, and were beyond disappointed to find out there wasn’t any more. They couldn’t get enough of the tangy sweetness that I remember myself loving so much as a little girl!
Flash forward to the farm market. My boys put on their best sweet boy faces, buttered me up by telling me what a nice mom I was for bringing them…and then proceeded to beg me for rhubarb to make pie. “A couple stalks” I agreed…and before I knew it, there was darn near four pounds in my cart. Sigh… Once we got home, reality set in…I hadn’t made a rhubarb pie in….FOREVER!
In my quest for all things rhubarb, my friend was gracious enough to share her grandmother’s amazingly vintage “Rhubarb Delight” recipe. I don’t know about you – but I adore vintage recipes – there’s just something about them makes me feel warm and fuzzy…and they ALWAYS taste amazing!
With this Strawberry-Rhubarb Pie, I have paid homage to Kim’s grandmother’s sweet handwritten recipe card, but have made updates for today (i.e….I work full time, have two boys, and there’s ZERO time to make my own pie crust on any given weeknight).
Regardless of any shortcuts taken – this Pie is the stuff that dreams are made of! It’s the perfect combination of tangy and sweet. The gorgeous ruby-red filling is something to write home about…And, it got the stamp of approval from every single person that shoved it in their “pie hole” 😉 Enjoy!
Strawberry Rhubarb Pie
Course: Blog, Dairy Free, Dessert, Recipes, UncategorizedIngredients
4 Cups chopped Rhubarb
2 Cups chopped Strawberries
Pack of 2 Rolled Frozen or Refrigerated Pie Crust
7 TBSP Flour
1 Cup Sugar
1 Packet Strawberry Jello Mix
Directions
- Preheat oven to 425 degrees
- Mix flour and sugar together well in a small bowl
- Roll out one pie shell and press into glass pie plate, once shell has been formed to the plate, sprinkle about 1/4 cup of your flour/sugar mixture along the bottom of your shell
- Fill pie shell with chopped Strawberry and Rhubarb
- Mix the strawberry jello packet into remaining flour/sugar mixture
- Pour jello/flour/sugar mixture over the top of the strawberry/rhubarb mix. IMPORTANT: DO NOT stir this mixture!!!
- Roll second pie shell over the top of the pie, pressing down to seal the seams on the side. Make a pretty edge by crimping shell with your fingers or a fork. Use a sharp knife to cut 3 or 4 vent slits in the top of your pie shell
- Bake at 425 degrees for 15 minutes. Reduce oven temp to 325 degrees. Cover your pie with a foil tent and cook at 325 degrees for 1 hour.
- When cooking time is complete, remove foil tent and allow pie to cool completely before slicing.
