Well, actually, it couldn’t take all the credit.
The strawberries did help.
One summer, when my parents were visiting, I decided to bake a pie.
Ma had been curious about the rhubarb growing in our yard.
To be honest, so was Pop.
The rhubarb in my garden was a mystery to both of them.
Ma asked for a piece of raw rhubarb.
I warned her, but she insisted.
After spitting it out, she asked if I was going to add a lot of sugar.
When I said I was, she shook her head.
“Make it half and half with strawberries and use less sugar.”
So I did.
Ma and Pop tried the pie and liked it.
And so will you.
Strawberry Rhubarb Pie
In a bowl mix together
1/4 Cup brown sugar
1/2 Cup flour
1/4 Cup margarine
1/2 teaspoon cinnamon
In a 9 inch pie pan mix together
1 1/2 Cups flour
1 1/2 teaspoons sugar
3/4 teaspoon salt
Beat together until creamy
1/2 Cup oil
3 Tablespoons cold milk
Add the oil / milk mixture to the flour mixture.
Pat the mixture to spread and fill the pie pan.
Preheat oven to 375°F
In a small bowl combine
1 Cup sugar
2 Tablespoons all-purpose flour
1 Tablespoon cornstarch
pinch of salt
In a large bowl, toss together
3 Cups chopped rhubarb
3 Cups halved strawberries
Sprinkle the sugar/flour/cornstarch mixture over the fruit and toss to coat.
Pour the fruit into the prepared pie crust.
2 Tablespoons unsalted butter, cut into bits
Sprinkle crumb topping over the fruit filling.
Bake for 45 minutes.