Sweet, tangy and tucked into the perfect pie crust, this is a dessert everyone loves. Serve it with a scoop of vanilla ice cream or frozen yogurt and you've got a meal-ending treat folks will be talking about for a long time. Here's another great rhubarb recipe: Blueberry Rhubarb Muffins.
In a large bowl, mix sugar and flour. Add chopped strawberries and rhubarb and stir to combine. Let the ingredients stand in the bowl for 30 minutes, this is an important step and allows for the sugars to combine and to create the syrupy glaze for the pie filling.
Assemble the Pie and Bake
Preheat oven to 400° F
Prepare pie crust. Roll two sheets of dough and place the bottom layer in a 9" pie dish. I recommend Perfect Pie crust.
Pour the strawberry and rhubarb mixture into the bottom crust, top with the butter, then the second crust and flute the edges. Brush top crust with milk and dust with a sprinkling of sugar.
Bake in the oven for 50 minutes or until crust is golden and juice bubbles. You may want to lightly place a section of foil on top of the pie if the crust or edges start browning too fast.
Cool on a wire rack and serve with vanilla ice cream or frozen yogurt.
Notes
Here's how to store fresh rhubarb: Wrap it in plastic, unwashed, and store it in the crisper in the refrigerator. The rhubarb will stay fresh for about a week. Be sure to wash it before using it. For another classic dessert using fresh fruit, be sure to check out my recipe for the Best Blueberry Cake, it's delicous! Note: Since pie crusts vary, the nutritional information offered below is only for the Strawberry Rhubarb Pie filling.