Fresh strawberries and rhubarb are available in late Spring in many parts of the country, making this one of the best early Summer desserts. It’s refreshing, easy to make and can be served warm or cold and with or without ice cream. This dessert works great for Mother’s Day, picnics or for just about any occasion.
Things You'll Need
Heat your oven to 400 degrees F. Fit your pie crust into the bottom of a 9-inch pie pan.
Mix together all of the following ingredients: orange zest, rhubarb, strawberries, nutmeg and corn starch.
Pour the fruit mixture into your pie shell and give it a nice even finish by smoothing it over with your spoon.
Combine the following ingredients: flour, sugar, salt and melted butter mix until the topping becomes crumbly. Spoon the topping evenly over your strawberry rhubarb pie.
Bake at 400 degrees F for about 10 minutes. Reduce the heat to 350 degrees F and bake for another 30 to 35 minutes or until filling is soft and juicy.
For best results when baking pies, use glass pie pans.
Use a lattice-topped crust as an alternate.