Our CSA provided rhubarb one week and strawberries the next. I have to be honest, my rhubarb pies in the past have not been good. I was very worried about attempting a new one. Luckily, a friend shared a rhubarb tip and this pie was incredible.
4 cups washed and diced fresh rhubarb
1 cup washed and diced fresh strawberries
1 TBS margarine
1 and 1/3 cups sugar plus more for preparing the rhubarb
6 TBS flour
2 of your favorite pie crusts
Start by preparing the rhubarb a few days ahead. Once cleaned and chopped, I place the rhubarb in a bowl and mixed in enough sugar to coat. Then I placed the bowl in the fridge for 24 hours to let the tart juice drain from the rhubarb. The next day I drained the rhubarb and placed in a freezer safe dish with lid and froze. When I was finally ready to make my pie, I placed the rhubarb back in the fridge to thaw.
Preheat oven to 400. Prepare your favorite pie crusts and place the bottom layer in the pie pan. Combine sugar and flour and evenly pour about 1/4 of it into the pie pan. Drain the rhubarb again and measure how much rhubarb there is. Add diced fresh strawberries to the rhubarb until there is 4 cups of filling. Pour filling into pie pan and sprinkle remaining sugar and flour mixture over the filling. Randomly dot the top with margarine. Cover pie with second crust and make sure there are vents for steam to escape. Place pie on lowest oven rack and bake for 15 minutes. Lower oven temperature to 350 and bake another 40 to 45 minutes. Look for thick bubbles from the filling but no burnt crust to know when done.
Serve hot or cold. Extra yummy with a scoop of vanilla vegan ice cream or coconut cream (see parfet recipe). Enjoy!