There's nothing like rhubarb pie in January to make you think of spring! With a nice cup of tea or mug of hot cocoa, you can almost pretend it's warm outside!
We use pie crust from the store, but if you have a light touch with pie crust, it's always better from scratch!
1- premade pie crust in baking pan
1- sheet of pie crust, defrosted
1 1/2 c chopped rhubarb (fresh or, defrosted and drained)
1 1/2 c strawberries or mixed berries, cut into bite-sized pieces
1/2 c sugar
1 tsp vanilla
1/2 stick butter, sliced
Preheat oven to 375. Bake pie crust for 8-10 minutes, remove from oven.
Mix rhubarb, berries, sugar and vanilla together in small bowl. Pour into baked pie crust so it is mounded up. Dot top of fruit with pats of butter.
Cut the sheet pie crust into strips (see photo) and weave into place over fruit, leaving space for the steam to escape. Pinch & crimp edges.
Bake for 20 minutes or until bubbly. Serve warm with ice cream or whipped cream.
White Cedar Inn Bed and Breakfast 178 Main St Freeport, Maine 04032