Rubarb and strawberry pie has an oddly tangy and tart flavor of the rubarb complimented by the sweetness of the strawberry. This country style, open top crust is both visually appealing and delicious.

Of course it is also appealing to me that we grow both rubarb and strawberry in our garden making it a great homegrown recipe.

Crust Ingredients

1 1/2 cups all purpose flour
1/4 cup corn meal
1/2 teaspoon salt
3 Tablespoons Water

Filling Ingredients

3 cups Rubarb
2 cups Strawberries
Lemon Zest from 1 lemon
3/4 cup sugar (or stevia)

Crust

1) Cut butter into flour, cornmeal, salt, and brown sugar.

2) Add 2 Tablespoons water and kneed. If still powdery add last tablespoon of water and kneed.

3) Form dough into ball, wrap dough in plastic wrap and refrigerate for about 1 hour.

4) Butter the bottom of a pie dish and sprinkle it with sugar.

Filling

5) Zest 1 lemon.

6) Cut rubarb into even pieces about 1" long.

7) Remove stems and cut strawberries into pieces.

8) Toss fruit in sugar and zest.

Preheat oven to 425 degrees. Roll the pie crust out between two pieces of wax paper until it is about 13" and roughly round. Place crust in pie pan. Spoon filling into crust and fold excess crust on to the top of filling.

Bake for 45 minutes or so until crust starts to brown and filling bubbles. Remove from oven and allow to cool at least 15 minutes. Serve warm with ice cream or whip cream.