Strawberry-Rhubarb Pie

Yum, pie. I can't believe I didn't like Strawberry-Rhubarb pie as a child. My Mother grew strawberries and rhubarb on our farm in Northwest Kansas. Not only that, but we had a cherry orchard, peach trees and a neighbor living in Menlo, Kansas had an apricot tree. She canned fresh peaches and froze strawberries and cherries for the winter.   I can't remember my Mother's exact recipe, I am pretty sure it is very similar.

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I think the secret to a delicious Strawberry-Rhubarb pie is cooking the rhubarb until it looks mushy. I hate getting a hard piece of rhubarb in a pie.  

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I always use a pie shield and use a sugar coating on top of the pie. It makes the crust crispy and beautiful.

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Strawberry-Rhubarb Pie Recipe

2 pints fresh or frozen strawberries (chopped)
10 oz. pkg. frozen rhubarb or around 3-4 cups of chopped fresh rhubarb
3 cups sugar (less if desired) rhubarb can be very tart though
2-3 Tablespoon tapioca
red food coloring if desired
pie crust of choice
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Cook rhubarb in microwave with 1 1/2 cups of sugar until mushy. Add tapioca after rhubarb cooks about 2-3 minutes.
Add chopped strawberries, another 1 1/2 cups sugar into the rhubarb mixture and stir.
Pour into prepared crust.
Place top pie crust on top of pie and brush sugar water over top of crust.
Bake at 350 degrees until pie is bubbly.
Enjoy. 

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