May 23, 2021


I have been craving rhubarb... rhubarb pie, rhubarb bars, rhubarb crisp... anything.  I just want rhubarb!  The thing is, it doesn't grow well where we currently live so it's not easily found.  I haven't seen or found rhubarb in any form since we moved here a few years ago.

This morning I was looking over my photo files of An American Housewife and saw this one - Strawberry & Rhubarb Pie.   

Wait... what!?  I don't remember making that!?  When did I post this!?  And more importantly, WHERE and WHEN did I find rhubarb?  And if I found frozen rhubarb at some point since moving here, why haven't I been able to find it in years?  I had to click on the 'old' post to see if I happened to mention WHERE I found this elusive rhubarb because I literally would go to that store THIS MORNING if I happened to say in the post where I got it....

So I found my old post - which was from November of 2017.  That made me even more curious as to where I found rhubarb as it wasn't all that long ago.  

Link to the original post:  Strawberry and Rhubarb Pie - 2017 post

Ahhh. Mystery solved.

I made this pie (and the post) from another state.  I was staying with a family member while I helped them out with emergency childcare and I had made the pie for dessert that evening.  You can buy rhubarb where they live so she had a couple packages of it in her freezer.  Mystery solved.

In honor of my rhubarb pie craving....  I'm reposting this yummy strawberry and rhubarb pie.

Strawberry & Rhubarb Pie

3 c frozen rhubarb pieces
3 c frozen strawberries, whole
1/2 c brown sugar
1/2 c white sugar
1/4 c cornstarch
1/4 c flour (I used this in addition to the corn starch since it was frozen fruit)
3/4 t cinnamon
1/4 t salt
1/2 t lemon juice
1/2 t vanilla
egg white

Mix all but the egg white and extra sugar into a bowl.  Stir and blend well.  Pour into a prepared deep dish pie crust.  You can choose to prick it ahead of time and brush with a beaten egg white or not.  Totally up to you.  Fill the pie crust and use an additional bit of pie crust dough or a second frozen pie crust to roll out on a lightly floured surface.

Cut strips about 3/4 of an inch wide.  Use these to make a lattice top on your pie OR use the 2nd crust to cover the fruit filling without bothering with a lattice.  Seal the edges in your favorite way (finger seal or fork). Place the pie on a baking sheet (foil lined baking sheet if you hate scrubbing pans like I do!)  Beat the egg white with about a teaspoon of water and brush it on the top and sides of your pie and then sprinkle with a bit of sugar and sprinkle with cinnamon.

Bake at 400 degrees for about 20 minutes, reduce heat to 350 and bake an additional 1 1/2 hours.  Turn off oven and let it sit in the hot oven for another 15 minutes if you feel it needs a bit more time.  Remove and cool completely before slicing.

The fruit, sugars and spices all mixed in a bowl

I pricked and brushed the bottom crust but it's totally optional

After filling the pie dish, either top with a second crust or cut strips to make a lattice crust

Trim if you have excess on the edges

Seal either with fingers or fork.  I had extra dough so I laid a small rope around the entire edge and pressed it down and then sealed.

Brush the top with beaten egg white and sprinkle with additional cinnamon and sugar

Cool completely before slicing so it's allowed to 'set up' - you can also chill it or just let it set out on the counter until the next day before slicing so it will set up nice.  When  a fruit pie is sliced too soon or when warm, it's quite liquidy.  Not a bad thing at all - especially if you serve the pie with ice cream!

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