Strawberry-rhubarb pie, where have you been all my life?
I first tried a rhubarb dessert (rhubarb crisp) when I was 10, I remember being surprised at how much I liked it. I don’t think I’ve had it again since, and, despite loving strawberries, I’ve never gotten around to trying a strawberry-rhubarb combo. My, but this pie was good, good, good! It’s made just the way I like- each component is prepared or baked separately, then they are all assembled, which keeps the crust very crisp and the strawberries fresh.
Full disclosure- I didn’t weigh my strawberries, but used (larger) halves instead of slices because I like them so much. And I didn’t mean to, but I only used 75% of the rhubarb filling, because I didn’t know how much to buy when I saw them in the store (hadn’t yet looked at the recipe). It turned out I didn’t buy quite enough. Next time, I’ll keep the strawberry halves (because there can never be too many strawberries) but use the full amount of rhubarb.