Just like yesterday’s post, this one is an encore performance. Why? Because I need to work on page proofs of The Caregiver’s Notebook instead of testing new recipes and blogging about the results. And since the rhubarb in our little patch is almost ready to pick…and maybe at your house, too…here’s the recipe for strawberry-rhubarb pie that first appeared on this website in July of 2009.
Strawberry-Rhubarb Pie
Filling:
2 cups sliced strawberries
2 cups sliced rhubarb
2 tablespoons Minute Tapioca
Topping:
1/4 cup softened butter
3/4 – 1 cup brown sugar (depending on your taste)
1/2 cup flour
1/2 cup oatmeal
1/2 teaspoon cinnamon
Preheat oven to 425 degrees. Combine filling ingredients and pour into an unbaked, 9” pie shell. Combine topping ingredients and sprinkle on top of fruit mixture. Bake for 15 minute at 425, then turn heat to 400 and bake for 30-45 minutes more, until fruit is bubbly.
To make strawberry-rhubarb crisp, heat oven to 350 degrees. Omit the pie shell and put fruit mixture in a 9 x 9 Pyrex baking dish. Sprinkle on the topping and bake for 30-45 minutes. I usually double the recipe and bake it in a 9 x 13 Pyrex baking dish.
If you want more pie recipes, you can download the Philo Family Favorite Pie Recipes. Enjoy!
