Often times when buying strawberry rhubarb pie I am overwhelmed by the sweetness and how much sugar is used; which is a shame as it drowns out the subtle flavors of this delicious dessert. To make life easier I bought an Oronoque Orchards Flaky, Homestyle Pie Crust. I grow my own rhubarb and bought strawberries at the farmers market. OK, so now for a little magic in the kitchen, but honestly, this is a super easy summer treat, and you save some calories by excluding the top crust because we all know the calories are in the crust.
Strawberry Rhubarb Pie
Ingredients:
- 1 1/4 cups of sugar
- 1/3 cup cornstarch
- 1/4 teaspoon cinnamon
- 2 teaspoons lemon juice
- 3 cups of rhubarb, sliced in 1/2 inch pieces
- 2 pints of strawberries, cut in half
- 1 1/2 tablespoons of sweet butter
Instructions
- Preheat oven to 350 degrees
- In a medium mixing bowl, mix sugar, cinnamon and cornstarch
- Mix in lemon juice
- Stir in rhubarb and strawberries and spoon into crust-lined pie plate. Dot with butter.
- Bake at 350 degrees for 35 more minutes.
- Cool at least 1 hours before serving.
- Serve plain or with home-made whipped cream
