Tulip

My first successful gardening experience involved rhubarb. I planted bare root crowns just before Mother’s Day in a sandy, sunny spot outside my bedroom window. By the end of June we were enjoying the fruits of my labors. This time of year both strawberries and rhubarb are at their peak of flavor. Maybe that’s why June 9 is National Strawberry/Rhubarb Pie Day.

Strawberry/Rhubarb Pie

4 cups chopped fresh rhubarb

2 cups sliced strawberries

1 1/3 cups sugar

1/4 cup cornstarch

1 tablespoon lemon juice

1/4 teaspoon cinnamon

pastry for a two-crust pie

1 egg, lightly beaten

In a medium bowl combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon. Roll out first crust and ease into 9” pie plate. Pour in filling. Roll out second crust and place atop pie (I like to make a lattice out of the top crust). Seal pastry. Brush with beaten egg; bake at 425F 15 minutes. Lower heat to 375 and continue baking about an hour.