I love Farmers Markets. It's so fun to walk around and see what the locals have been growing, and what some have made with what they've grown. The samples some share are always fun too!
So I was pretty excited early this summer when I found out that the city we moved to has a weekly Farmers Market throughout the Summer and into the Fall.
But Saturdays around our house tend to be pretty busy, and many weeks went by before we were able to make it down there. When we did finally make it I'd wished it hadn't taken so long!
Even though we have our own garden there are things we didn't grow that we found at the Farmers Market, so we loaded up on as much of that fresh produce as we could!
One of the things we bought that I was most excited about was rhubarb. I remembered that growing in my family's garden when I was young, and I remembered the yummy strawberry rhubarb pies that came from it.So, I bought some strawberries to go with it and then set out to find a recipe for making the perfect Strawberry Rhubarb Pie.
After searching Pinterest I settled on one (here) that looked and sounded like it would do the trick.
My kids were pretty fascinated with the rhubarb too. Some who tried a bite of it raw were skeptical that it was going to taste good in a pie, but they were excited enough to try that they hung around the kitchen... so I put them to work!
One little one chopped the strawberrries, another mushed them. Another added the other ingredients. And my oldest daughter made her first ever pie crust! I mostly just supervised!
Oh, and I can't forget my son, of course his job was to take selfies with the finished product!
One of the nice things about this recipe is that it gave instructions on how to freeze the filling so you could make the pie at a later time. Which was great because I bought enough rhubarb for two pies. So, we made one fresh, and then we made another batch of filling that we put in the freezer.
I'll admit I was a little worried that my kids, and maybe even me, wouldn't love the pie as much as I remembered loving it years ago. But, I didn't need to worry. Everyone, including me, thought it was delicious! Thinking about it now is making my mouth water... I may have to pull out that extra filling, enlist my daughter in making another pie crust, and soon enjoy another slice of heaven!
Here's the recipe we used to make our
Strawberry Rhubarb Pie
- 4 cups sliced rhubarb
- 2 cups mashed strawberries
- 1 1/2 cups sugar
- 4 heaping Tablespoons flour
- 2 Tablespoons butter cut into small chunks
- A pinch of salt
- 1 double pie crust
- Combine all ingredients (except pie crust) and mix well
- Pour into prepared pie crust
- Top with second pie crust (we cut ours into strips and criss crossed them)
- Brush crust with egg white and 1 Tbsp milk or cream
- Bake in Preheated 425 degree oven for 10 minutes then reduce heat to 350 and bake for an additional 40 minutes or until golden brown and filling is bubbly.
- Allow to cool and thicken before cutting
**If you want to pre-make your filling and freeze it, just combine all the filling ingredients and pour them into a zip lock bag. Squeeze out as much air as possible, and then use a straw to suck out the remaining air. Lay flat in the freezer. When ready to use, remove from freezer and thaw before adding to pie crust and cooking as directed above.
