I hope you got to spend a little time with your mama this past Sunday, or at least called her up, or sent her a beautiful gift! We were all lucky enough to be with our moms this Mother’s day – we are so thankful for them!

When I asked my mom what kind of pie she would like for Mother’s Day, without hesitation she said “strawberry rhubarb.” This combination is definitely one of my favorites too. I might go as far to say that it’s my favorite fruit pie, period. I like any fruit pie that has a little bit of a tart side to it, and the rhubarb does it here. We got to talking about rhubarb, and I realized that it’s a vegetable. I never thought of it as one, maybe because I’ve only eaten it as an ingredient in baked goods, or jam or preserves. Is there any other way to eat it?


Strawberry Rhubarb Lattice Pie


Pastry for a 9 inch double-crust pie
1 1/4 cups sugar
1/3 cup all purpose flour
1/4 tsp ground cinnamon
1/4 tsp salt
3 cups chopped fresh rhubarb cut into 1/2 inch chunks
2 cups chopped fresh strawberries, cut into 1 inch chunks
1 Tbs lemon juice
2 Tbs cold butter, cut into 1/4 inch chunks


Heat the oven to 425 degrees. Line the pie pan with crust, leaving a 1 inch overhang. Refrigerate top crust until needed.
In a large bowl, combine the sugar, flour, cinnamon, and salt and mix them well. Add the rhubarb, strawberries, and lemon juice. Mix very gently with a large spoon. Dump the filling into the pie crust, and distribute the butter bits evenly over the filling. Top the filling with a lattice crust.
Place the pie on a baking sheet to catch any spills or bubbling over, and place it on the bottom rack of the oven. Bake for 15 minutes at 425, then reduce the heat to 350 degrees. Bake until the pink filling bubbles up and the pastry is golden brown, 45 to 50 minutes more.
Place the pie on a cooling rack an let it cool for at least 15 minutes. Serve it warm or at room temperature – maybe with a scoop of vanilla ice cream on top!
:: Carrie ::