Cookbook:Strawberry Rhubarb Pie

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Rhubarb Recipes | Strawberry Recipes

• 1 flaky pie crust
• 2½ cups (about 1¼ pound) rhubarb stalk chunks
• 2½ cups sliced strawberries
• 1¼ cups white granulated sugar
• ¼ cup cornstarch or tapioca pearls
• ¼ tsp salt

1. Prepare the flaky pie crust and refrigerate while preparing the filling.

1. Clean the strawberries and remove the leaves.
2. Cut the strawberries in halves (or quarters for larger berries).
3. Clean and trim the rhubarb stalks.
4. Cut the stalks into ½–1 inch sections.
5. Add sugar, cornstarch or tapioca, and salt.
6. Stir until rhubarb is evenly coated with dry ingredients.

1. Follow the instructions in the flaky pie crust recipe.

• 
  Storebought rhubarb stalks
• 
  Cleaned rhubarb stalks
• 
  Strawberries cut for pie
• 
  Filling for two pies
• 
  Dry ingredients for filling
• 
  Mixed fruit and dry ingredients for pie filling
• 
  Crust filled with strawberries and rhubarb