Anna Sultana’s Strawberry Rhubarb Pie

The rhubarb made a perfect pie for Father’s Day.

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.

Pop’s garden was mostly focused on tomatoes and green beans.

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

Crumb Topping

In a bowl mix together

1/4 Cup brown sugar

1/2 Cup flour

1/4 Cup margarine

1/2 teaspoon cinnamon

Pie Crust

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 

Filling

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.

Top with

2 Tablespoons unsalted butter, cut into bits

Sprinkle crumb topping over the fruit filling.

Bake for 45 minutes.