Every so often, I wax nostalgic for the years I spent in the Pacific northwest. The abundance of berries and fruit matched no where else I have lived before or since (though Florida does now come in a close second). Each year, I would fill my freezer with strawberries, blueberries and blackberries. I canned cherries, applesauce and jam. I dehydrated grapes into my own raisins! Perhaps what I miss most, however is the rhubarb. I'd pick up 20 pounds of it so I could have it in the freezer all year long.
Every last stalk of rhubarb ended up in Strawberry Rhubarb Pie. It got so Easter just wasn't the same unless I made a couple of these pies.
Everyone had one piece and the pie was gone. I really should have made two, but rhubarb is $4 per pound. Oy, to go back in time to the days when I only paid $.50!!
Strawberry Rhubarb Pie:
2 crust pie dough
4 Tbsp flour
1/4 tsp salt
1 cup sugar
2 eggs, beaten
3 cups rhubarb, sliced thin
1 1/2 cups strawberries, sliced
Toss the fruit with the flour, salt, sugar and eggs. If using frozen fruit, add a little more flour to compensate for the liquid that will come out of the fruit as it thaws in the oven. Pour into a prepared pie shell and top with crust. Bake for 1 hour at 350 degrees. Let cool before slicing at least 30 minutes or filling may be runny. It's better to wait 2 hours. Serve with vanilla ice cream...or plain.