Thursday, June 23, 2016

Strawberry Rhubarb Pie Re-Visit... With a few kittens!

This is a miniature version of my traditional strawberry rhubarb pie.... When I made the rhubarb custard pie there was enough crust left to do an 8" aluminum pie pan filled with springtime goodness! So the first pics are of this pie.... Before baking (Notice that I had to pretend on the crust, so this was my fancy pretense because there wasn't enough crust to lattice or cover... so I made it scalloped!!

And this is how it looked after baking it!!! Cute, small and enough for a half-dozen folks....  to make one this size, all you have to do is cut the lower recipe in half..... 

Strawberry-Rhubarb Pie, Ruthy Style!!!

What's not to love????

For our Rhubarb Extravaganza, we're playing with strawberries and rhubarb today, and that only makes the world a nicer place to live!!!!

First, use the crust recipe I gave you HERE for the pie crust because it's the best pie crust ever, and NO ONE can mess it up. Promise!

So here's the basic filling recipe... We're going to cook it on the stove top first (I do this with blueberry, cherry and raspberry pie filling too, to avoid runny fillings.... )  I use a deep dish pie pan so if you're using a standard glass Pyrex pie pan, you can cut the recipe by a third or so... But if math is NOT your forte, buy a bigger pan.  ;)

6 cups fresh or frozen rhubarb, cut in 1/2 inch slices
3 cups strawberries, sliced, fresh or frozen
1 1/4 cup sugar
2/3 cup flour
2 tablespoons butter

Cut rhubarb, mix with strawberries in large (4 quart) kettle....

Mix sugar and flour....

Heat rhubarb and strawberries over medium/low heat until the berries start to juice... then stir in flour/sugar mixture. Cover and simmer until hot. Add the butter, stirring now and again. Once mixture thickens and rhubarb turns somewhat translucent, it's ready for the pie pan!

Preheat oven to 425 degrees (hot oven)

Roll out bottom crust and place in pie pan. Pour in strawberry rhubarb mixture. Now you may top with a second crust, rolled out and placed over hot mixture. Cut 3 or 4 vent "slits" in crust, crimp edges and bake approximately 20 minutes... Pie does not take long because filling is cooked and hot.


Use the Dutch/French apple crumb topping recipe HERE to sprinkle on top.

 Bake same as above.


Roll out crust, cut into thin strips and criss cross over hot filling, creating traditional lattice work top. (That's my favorite way!)

The crimped edge has a tendency to burn but you can avoid this by folding a piece of narrow aluminum foil over edge before baking. It's a little awkward (foil likes to slip off) but it works great and your pie crust stays golden. Not brown.

For the crumb topping, a piece of aluminum foil over the top during baking keeps it from getting too brown.

Now here's a glimpse of this week....  Kittens for sale? Anyone need a kitten? We have five!

And I had to get a picture of this beautiful shrine at Holy Cross church.... This is such a lovely glimpse into yesteryear.... and just beautiful. Every time I think of the sacrifice Mary was willing to make to be the mother of God, I am in awe of how feeble I truly am....

My computer died this week, so it's been a busy week of kids (last week of school here), using back-up computer (slow and not as much fun as my HP Pro that I love) and yesterday I went and made strawberry rhubarb jam with Sr. Maria, my high school Introduction to Physics teacher at Nazareth Academy....

And what can be bad about making jam at the Motherhouse????


I'm attempting to download the back-up files into my fixed computer today, and if you want to whisper a prayer or two that it works, I'd be grateful! Technology is like any other modernization, electricity, plumbing, cars, etc.... great when it works, but boy we become dependent really fast, don't we?

Ruthy Logan Herne loves writing sweet stories and hanging around online to talk to cool people like you.... especially if there is food involved. The multi-published author with over one million books sold, she still can't believe that she's living her dream... so she pinches herself, every day! You can find her on her website or on Logan Herne where she loves to play and pray with folks!


I am so excited to see this new Grace Haven book going to Harlequin Book Club readers this week!!! YAY!!!!! If you've ever wondered how to get the books ahead of time, here's the link:

This is a great way to get your Love Inspired books a month before anyone else gets them.... And I love it when those e-mails and messages start pouring in.... I am so blessed to be doing this!!!! Happy dancing in upstate NY!!!


  1. Well that pie does have strawberries, so maybe I won't notice the rhubarb. Probably will eat the whole thing.

    And yes! I belong to the bookclub and have my copy of Ruthy's August release! You all can be jealous now.

    1. I had to re-hunt for the link to the book club... so I'm talking with my Harlequin boss today to see if it can be made more obvious... When stuff doesn't easily appear in a Google search, we know there's a fly in the ointment! :)

      And Tina, I'm a rhubarb lover but only half my family likes it... so I hear you!

  2. Ruthy, I'm praying for your files to be found!!

    I love rhubarb pie. My grandmother always made it with strawberries in it as well. So I bet this would be familiar!

    1. I love this pie to death... I could eat the whole thing, no kidding.... and Norton is downloading the files now, it's been going on for ELEVEN HOURS.... and they told me it's a 3 step process, so I think when this is done I'll move my pics to a back-up hard drive because this is a lot of files for a computer, even a Pro.... but gosh, I love this computer. It's my friend... man, doesn't that sound PATHETIC????

      Big grin here!

  3. I love the combination of rhubarb and strawberry! And, yay, strawberries are finally in season here. I'm going to get my first batch this weekend and some of them are sure to find their way into a pie like this. Loved your scalloped top, by the way. Great save.

    Oh -- and the kittens are a sweet touch. I want the one making an escape. :-)

  4. Those pies look terrific. I've had a strawberry/rhubarb pie but never made one. What's rhubarb like when it's not hiding behind strawberries and sugar? How do you make it as a veggie? We never had it growing up, so I have no clue.

    And yes TINA, I AM JEALOUS of you having Ruthy's book a full month ahead of me. Way to rub it in!

  5. Another week has gone by. I still have never tasted rhubarb. ;) I did spy some at the farmer's market though.

  6. Went looking for a description of rhubarb I like. This is it: Raw rhubarb is quite tart and acidic and tastes a lot like sour green apples.