Easy DIY Strawberry Rhubarb Pie

Strawberry Rhubarb Pie is a perfect combination for a delicious dessert, a little tart and very sweet. And with rhubarb in season, this recipe is just begging to be made for spring, right around Mother’s day!

Recipe:

   2 cups cut up rhubarb
   2 cups cut up strawberries
   1/3 cup cornstarch
   1 cup sugar
   2 T lemon juice
   Topping: 3/4 c. sugar, 1/2 cup flour, 1/4 cup butter
   pie crust – store bought is fine, but I like to make Martha Stewart’s Pie Crust

Method:

1. On low heat, cook fruit covered about 5 min. Add lemon juice. Combine 1 cup sugar and 1/3 cup cornstarch. Add to rhubarb mixture. Cook and stir 4 – 5 min. until thickened and bubbly. Cool.


2. Prepare your pie crust and pour in the filling. Make your topping in a separate bowl of sugar, flour and butter. Sprinkle it on top of the filling.


3. Bake in a pre-heated oven at 400 for 25-30 minutes. If you feel it needs more time, reduce the heat to 350 for another 10-15 minutes. You want the sugar to have melted with the butter for a brown and crusty topping.


4. This is one of our favorite recipes to make in the spring, right around Mother’s day! It’s the perfect dessert for something fresh, especially if you head to your garden or to the farmer’s market for ingredients. We just picked up some rhubarb from the farmer’s market last week. we’ll be making this on Saturday for a yummy dinner Sunday!

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