Strawberry Rhubarb Pie

The rhubarb was ready, and I wanted to bake a pie with it. I have grown this rhubarb for 3 years and waited a long time to use it. I understood you don't use it the first year. Then the second year it bloomed, and I couldn't use it that year either. I then moved it, and I cut it in half, and I got two rhubarb plants, so I couldn't use it that year either. This year it was going to be ready! When I saw the blooms, I pulled them out right away. I waited patiently, and finally my rhubarb was ready to pick!  

How beautiful the pie turned out, and the rhubarb is perfect paired with my strawberries! 

I have been trying something new when looking for a recipe. I am typing what I want to make in ChatGPT. I was hesitant at first to use it, but it is really handy. I just typed in, "Give me the best recipe for whatever," and it does a really good job. I may never sort through the online choices again or buy a cookbook. The AI does all of that for you. Have you used it yet? What do you think?

Best Strawberry Rhubarb Pie Recipe

Total Time: 2.5 hours (includes chilling and baking)

Yield: 1 9-inch pie (8 slices)

Ingredients

Crust: use your favorite recipe for a 9-inch double crust pie pastry or a ready made crust.

For the filling:

• 3 cups rhubarb, chopped (about ½-inch pieces)

• 2½ cups fresh strawberries, hulled and halved

• 1 cup granulated sugar

• ¼ cup light brown sugar

• ¼ cup cornstarch

• ½ tsp ground cinnamon (optional)

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• Pinch of salt

For assembly:

• 1 tablespoon butter, cut into small bits (for dotting)

• 1 egg, beaten (for egg wash)

• 1 tablespoon coarse sugar (optional, for sprinkling)

Instructions

1. Make the crust:

1. Follow your preferred crust recipe or use a ready-made pie crust and follow manufacturer's directions.

2. Make the filling:

1. In a large bowl, mix rhubarb, strawberries, sugars, cornstarch, lemon juice, vanilla, cinnamon (if using), and salt.

2. Let sit for 15–20 minutes to let the flavors meld and the cornstarch start absorbing juices.

3. Assemble the pie:

1. Preheat oven to 400°F (200°C).

2. Roll out one disc of dough on a floured surface and fit it into a 9-inch pie dish. Use fork to pierce  the bottom crust before filling. Hold fork at 45-degree angle and gently pierce the bottom of the crust. Make sure to pierce the crust about 1-inch apart and evenly all over. 

3. Pour the filling into the crust. Dot the top with butter.

4. Roll out the second disc and either cover with a full top crust (cut slits) or make a lattice. Crimp edges.

5. Brush the top with egg wash and sprinkle with coarse sugar (if desired).

4. Bake:

1. Bake at 400°F for 20 minutes, then reduce oven to 350°F (175°C) and bake for 35–45 more minutes, or until crust is golden and filling is bubbling.

2. Tent edges with foil if they brown too quickly.

5. Cool:

Let pie cool completely (3–4 hours) before slicing—this helps the filling set.

Recipe adapted from ChatGPT.

In Victory,
Sherry