Tasty Tuesday: Strawberry Rhubarb Pie

Yesterday a friend unexpectedly gave me a bunch of rhubarb in exchange for borrowing our GPS while she and her family are on vacation. Then, a few short hours later, our neighbor gave me a container of fresh picked strawberries that her husband and daughter had picked Sunday afternoon. It was a sign that I was supposed to make another strawberry rhubarb recipe. Which one? We have enjoyed several crisps, crustata, bread, and jam already this spring. Pie was calling my name. I played around with the recipe in my Better Homes and Garden's cookbook and came up with this crumble topped pie. Here is the recipe in case you unexpectedly come into some fresh goodness as well.

Strawberry Rhubarb Pie Crust:

1 1/4 c flour

1/3 c shortening

5 T water

dash cream of tartar

Blend flour, shortening, and cream of tartar until crumbly. Add water to form dough. Roll on floured surface. Line 9 inch pie shell.

Filling:

6-7 cups of fresh rhubarb and strawberries, diced

1 c sugar

1/4 c flour

1/2 tsp cinnamon

Stir filling ingredients together until moist. Fill pie shell.

Crumble Topping:

1/2 c flour

1/2 c brown sugar

1/2 c quick cooking oats

3 T butter

Blend together until uniform crumbiness. Sprinkle on pie.

Bake at 375 degrees for 45-55 minutes. Enjoy with a scoop of ice cream and/or whipped cream.