Mr. Produce wanted a Rhubarb pie for his Birthday. I'm not a fan of pie's BUT it was HIS Birthday so here you go. I used frozen deep dish pie crusts and for the top I used pie crusts from a box (no judging).
After making this I realize that the strawberries are the REAL rock stars of this recipe. I don't know why they call it Rhubarb. I guess it's the little bit of sour taste they add. But really it is sweet and strawberrylike!
Fresh Strawberry Rhubarb Pie (from Betty Crocker)
Crust for 9inch 2 crust pie
1 1/3 C sugar
1/3 C flour
1/2 tsp grated orange peel (optional but REALLY makes this taste GREAT)
2 C cut up rhubarb (half inch pieces)
2 C cut up strawberries
2 tbl butter
Heat oven to 425degrees. Prepare pastry.
In one bowl mix sugar, flour and orange peel.
In another bowl mix berries and rhubarb.
Place half of the fruit into the pastry lined pie plate: sprinkle with half of the sugar mixture.
Repeat. Dot with butter.
Cover the pie with the remaining circle of pie crust.
Cut some slits for steam. Cover the edges with 2-3 inch strips of foil to prevent excessive browning.
Remove the foil during the last 15 min.
Bake until crust is brown and juice bubbles through slits (40 to 50 minutes)