Grandma's Strawberry Rhubarb Pie

The holidays always felt a little more special when my grandma’s Strawberry Rhubarb Pie graced the table. The perfect balance of tart rhubarb and sweet strawberries wasn’t just a flavor—it was a feeling. One bite, and I’m flooded with memories of childhood, of laughter-filled kitchens, and the warmth of family gathered close. This pie wasn’t just a dessert; it was a tradition, a taste of love, and a reminder that the sweetest moments are the ones we share!

Submitted by: Lisa C.

Ingredients:

• 1 1/4 cup Sugar
• 3 tbsp Quick Cooking Tapioca
• 1/4 tsp Salt
• 1/4 tsp Ground Nutmeg
• 3 cups Fresh Rhubarb (cut into 1/2 inch pieces; or one 16 oz package of frozen rhubarb, thawed)
• 2 cups Fresh or Frozen Unsweetened Strawberries (thawed; sliced toss mixture)

Directions:

1. Combine sugar, tapioca, salt, and nutmeg.
2. Mix thoroughly.
3. Add rhubarb and strawberries.
4. Let stand for 5 minutes before putting into the crust (homemade crust or store bought is fine).

Tips:

• Handle the dough as little as possible.
• Roll out your top crust on wax paper and use cookie cutters to cut shapes in the crust for the holidays or birthday.
• Trim to about 1/2" beyond the pie plate and tuck the extra dough under the bottom crust and flute the edges.
• Cover the edges of the crust with aluminum foil for the first 20-25 minutes of baking then remove for the remaining time.