Strawberries and rhubarb tend to be the first “fruits” of summer in zone 5, so this pie was always the first fresh summer treat in my house growing up. While the rhubarb has never been touched by roaming animals, the strawberries tend to be prime targets for hungry rabbits. Liquid Fence Deer & Rabbit Granular is the perfect easy-to-apply repellent to keep bunnies and hungry deer off your strawberries. I know it’s doing a great job protecting my strawberry patch this year!
If you’re looking for a yummy treat for Mother’s Day or just something fresh to celebrate summer’s fast approach, give this pie a try and let me know what you think in the comment section below.
Strawberry Rhubarb Pie
*Included is a pie crust recipe. If you are short on time and not the master of pie crusts, just use a store-bought frozen or refrigerated crust (I’m sure your mom will understand).
3 cups rhubarb, cut into ½ inch pieces
1 cups of fresh strawberries, quartered
3 tablespoons cornstarch
1 cup granulated white sugar
¼ teaspoon ground cinnamon
¼ teaspoon nutmeg
1 teaspoon fresh lemon juice
2 tablespoons butter, cut into small chunks
¾ cup of flour
½ cup of butter
¼ cup of water
Cut the cold butter into the flour. Add the water and combine. Pat into a round disk and refrigerate for 1 hour. If you are short on time freeze for 15 minutes, just to solidify the fat. Roll out into an even crust. There should be extra to make a lattice top.
For the filling:
Cut the strawberries and rhubarb, making sure to remove the leaves and dried ends of the rhubarb stalks. Add the sugar, cinnamon, nutmeg, lemon juice, strawberries and rhubarb to a bowl stir and let sit for 30 minutes. Add the filling to the unbaked crust. Top with the lattice top and chunks of butter.
Bake at 375 for 40 minutes or until center is bubbling and crust is done.