Want to make the best rhubarb-strawberry pie you've ever had, and don't want to spend all day in the kitchen studying overly-complicated recipes? Anyway, this rhubarb-strawberry pie is easy and tastes great. And it doesn't matter if you're not a chef or have never made a pie before! Following these illustrated directions ANYONE can cook a perfect rhubarb-strawberry pie for any occasion! This recipe has been improved for 2009, so it's even better!
Just wash them in cold water, no soap. .
This is a good time to get the oven preheating to 425 F
Rhubarb varieties differ - if the type you have has a tough outer skin, peel it off. You can tell if it is tough if it peels off easily as a thin skin.
You'll then need to remove the ends of the rhubarb - the tough part that connects to the plant (as show at left) and then dice the stalks into 1/2 inch pieces.
The strawberries only need to have the hulls removed and if they are very large, cut them in half.
Combine the sugar, flour, corn starch, vanilla extract and grated orange zest / peel in a bowl.
And mix them well!
Add the rhubarb and strawberries to the dry mix and mix them up well.
Never made a graham cracker pie crust either? Fear not, they are really simple. Click here for instructions about making a graham cracker pie crust. It will open in a new window, so just close the new window to return here. .
That's it: take the mixture of rhubarb, strawberries, sugar, etc from step 4 and just pour it into the pie,
Bake the pie at 425 F for 15 minutes, then turn the heat down and bake at 375 F for another 45 minutes. Let it cool to room temp then refrigerate to allow it to firm up! Or eat it warm with vanilla ice cream!