I’ll still never forget the sweet yet assertive tang of rhubarb pie I first tasted at Grace’s grandmother’s house in Vincennes, Indiana. Later that night, I snuck to the kitchen while the family was enraptured by a street front Fourth of July parade and shoveled spoonfuls of pie into my mouth, straight out of the glass pan. It felt like a secret, this awesome taste I’d never experienced.
And so, I had an occasion to remember the pie from Vincennes when I saw fresh rhubarb in the produce department of the grocery store. I decided to add strawberries in my version for additional sweetness in the filling.
Strawberry Rhubarb Pie Filling
- 2 cups fresh red rhubarb
- 2 cups strawberries
- 1 cup white sugar
- 1/2 cup brown sugar
- 2 Tbs minute tapioca
- 1/2 tsp corn starch
- 1 tsp lemon juice
- 1/2 tsp cinnamon
- 1 tsp vanilla
- 1 egg white for an egg wash over the crust (optional)
- 1 recipe Fool Proof Pie Crust
1. Preheat oven to 350. Thoroughly wash all produce. De-stem strawberries and cut into thin slices. Cut rhubarb into small cubes and place all of the produce in a large bowl.
2. Add sugar, tapioca, lemon juice, cinnamon and vanilla to the produce. Stir to fully mix all ingredients.
3. Pour filling into unbaked pie shell.
4. Brush crust with optional egg wash. Wrap tin foil loosely over the edges of the crust and bake at 350 degrees in the bottom third of your oven. After fifteen minutes, remove the tin foil and allow pie to bake for an additional 40-50 minutes or until the filling begins to bubble. Cool N’ Serve.