WHY THIS PIE?
Admittedly, I was very closed minded about the idea of a Strawberry Rhubarb pie. I’d never had one before, and well…rhubarb is not appealing, and who the heck puts strawberries in pie? Despite my silly assumptions, I am so glad that I got over myself and made this pie! It’s delicious! The perfect balance of sweet and sour.
Here’s the recipe I used: Grandma’s Strawberry Rhubarb Pie (Courtesy of Valarie Enters, FoodNetwork.com)
HOW DID IT GO?
The recipe calls for fresh fruit, but I bought the rhubarb and strawberries frozen and pre-cut from a local fruit stand. Also, be sure to let the pie cool a few hours before serving. If you cut into the pie while still hot, it will be a runny mess inside and you’ll never get a decent slice out of the thing.
moment of truth
I was pleasantly surprised by this pie. And I would totally make it again.