Ever since I was a little kid rhubarb has been delishhh to me. Every time I eat it, it reminds me of being a little kid running to my grandmother’s garden with a little bowl of sugar in my hand and picking up the rhubarb from the ground dipping it in my little bowl of sugar and just sitting there eating it. I know it was tart but so good, and such great memories. But if you decided to do this do not eat the leaves they are toxic, but rhubarb itself is a good laxative and also a good source of vitamin C.
Today I don’t have rhubarb growing in my garden, I actually don’t have any vegetables growing in my garden, maybe some day, but when you live in the city it is hard to have a vegetable garden.
So the other day when I went to the store I saw they had a bunch of rhubarb and I just had to get some. Usually I make rhubarb sauce which I will share with you at a later time but today I decided to make this amazing Strawberry Rhubarb Pie which is originally from Cindy Crawford and I got it on the Oprah website. The strawberries make it pretty sweet so do not worry about tartness, this pie is amazing. But you do have to like rhubarb too.
Strawberry Rhubarb Pie
Adapted from: Oprah.com
1 ¼ cups plus 2 tbsp sugar
1/3 cup all-purpose flour
¼ tsp nutmeg
¼ tsp cinnamon
3 cups halved strawberries
2 cups thinly sliced rhubarb
2 tbsp butter, cut up
2 tsp milk
Preheat oven to 400 F. Make the crust and let just the bottom crust bake for 10 minutes.
Then in a separate bowl start the filling, mix sugar, flour, nutmeg and cinnamon. Add fruit, stirring to coat.
Fill crust with filling. Scatter butter on the top. Add top crust. If you are covering the whole pie just make sure you have it open in the middle for ventilation. Brush with milk and sprinkle sugar on top. Bake for 50 minutes. You can cover with tinfoil if cooking too fast.
Allow to cool 1 hour before serving.