to the guy who loves his Minnesota sweatshirt and all things chocolate.
Jenny and Chris's dogs, Sadie and Luna stood at attention waiting for their treats.
Yes indeed, my husband likes all things sweet particularly chocolate but a Strawberry Rhubarb Pie comes in at a real close second.
Cook's Notes: With it being mid May and rhubarb one of spring's first I thought surely I would not have any trouble finding it in stores. WRONG assumption as I called 4 local stores and not a one had any Lucky for me, a friend came to my rescue with some from her prolific garden patch.
Thank you Shirley for the rescue.
- Pie crust for a top and bottom
- 1-1/2 cups of sugar
- 3 TB. quick cooking tapioca
- Dash of salt
- Dash of nutmeg
- 3 cups sliced strawberries
- 3 cups cut finely rhubarb
- 2 TB. ground cinnamon or 1-1/2 tablespoons Saigon cinnamon
- 1/2 teaspoon butter
- 1/4 cup mixture of cinnamon and sugar for top crust
- Preheat oven 425 degrees.
- In a large bowl combine sugar, tapioca, salt, cinnamon and nutmeg. Add in cut strawberries and rhubarb. Mix well to coat.
- Let stand 30 minutes and stir occasionally.
- Place one pie crust in bottom of pie pan. Use a slotted spoon to drain fruit juices, placing fruit mixture on top of bottom pie crust.
- Dot with butter and place other pie crust on top of the rhubarb mixture.
- Brush crust lightly with milk.
- Mix sugar and cinnamon together and a couple of tablespoons and sprinkle over crust.
- Use a sharp knife to cut a few vents in the crust.
- Add strips of foil on outer edge to prevent crust edges from over browning.
- Bake 10 minutes at 425 degrees, reduce heat to 400 and bake 30 minutes longer or until filling is bubbling and looks set.
- Wait until completely cooled before cutting so pie can set up.