Rhubarb will always be a thing that I associate with my maternal grandparents; many’s the time that they’d pick a fresh stalk of rhubarb and hand it to me with a small dish of sugar to dip the end in. Nana would make what she called ‘Rubarberry,’ a sauce of strawberries, rhubarb, and sugar that she and Papa loved to have on toast. And Papa tried his hand at Rhubarb wine, along with his other wine-making experiments (he was somewhat famous for the sweet red wine that bubbled in demijohns in his basement throughout the Autumn).
Strawberry-Rhubarb Pie has always been a favourite of mine, but somehow I never did get around to making it until this Spring, when I was struck by the bounty of fresh rhubarb on our doorstep. Â ItÂ turnedÂ out beautifully, and even my mom, who famously doesn’t generally like any pie that isn’t Apple PieÂ (and then mine is never as good as Nana’s was, though what the hell Nana did to make her’s so good is beyond me), liked it a lot.
If youâ€™d like to make your own pie pastry (I recommend it! Itâ€™s easy!), you can check out myÂ pastry recipe.
Seriously, though, just make your own damn pastry.
3 cups strawberries, sliced
3 cups rhubarb, sliced
1 cup sugar
1-2 tbs butter, cut into pieces and distributedÂ throughoutÂ the filling
1/4 cup flour (to thicken)
1 tsp. almond extract (optional – all the old-timers say this is awesome, but I haven’t tried it yet)
- Pre-heat oven to 425 degrees Fahrenheit.
- Combine ingredients in a large bowl.
- Mound mixture in the pie crust; donâ€™t worry if thereâ€™s a little juice.
- Cover with pie crust top.Â Cut slits in the crust to allow steam to escape (a butter knife will manage it nicely if youâ€™re careful).
- Place a tray under the pie dish inside to oven to catch overflow.
- Bake 15 minutes at 425, then reduce the temperature to 350 and bake a further 50-60 minutes.
Serves 8 or so.