I had a craving, which isn’t unusual for me, so I picked up some locally (though greenhouse) grown rhubarb, which is just coming into season in these parts. I decided I would make a Strawberry rhubarb pie from my trusty Joy of Cooking book, but I ended up making a few modifications, as usual.

Here’s what I did…

Combine:

-2 cups of unpeeled, diced rhubarb
-2 cups of quartered, fresh strawberries
-1 cup or more of sugar (to taste)
-1/4 cup all purpose flour
-1 teaspoon grated orange rind
-2 tablespoons lemon juice

Toss all ingredients together in a bowl. Pour into an uncooked pie shell (I used a pre-made Pillsbury dough from the refrigerated section at the grocery store) and cut strips for a lattice crust top. Bake at 450C for 10 minutes, reduce temperature to 350C and bake for an additional 40 minutes or until most liquid is gone and crust is golden brown.

Sweet, tarty goodness ensues.