We like rhubarb pie with no added strawberries. That said, lots of people love a strawberry rhubarb pie. So, if you are one, you can simply substitute strawberries for an equal amount of the rhubarb in this recipe. (Remember, rhubarb leaves are toxic, do not eat them.) You also can usually find cut, frozen rhubarb in the store. Use the same amount (about 5 cups) for this pie.
6-7 stalks (1- 3/4 pounds) fresh rhubarb, peeled and cut into 1/2 inch thick slices (about 5 cups)
1/2 teaspoon fresh-squeezed lemon juice
1 teaspoon grated lemon rind
1 1/2 cups sugar
1/3 cup flour
1 box refrigerated pie crust (2 crusts) or your own favorite recipe for a pie crusts for a 2-crust pie
2 tablespoons butter, cut into pieces
1 egg yolk
1 teaspoon cold water
Preheat oven to 400 degrees. Place rhubarb, lemon juice and rind in a medium nonreactive (steel or glass) bowl. In another bowl, combine sugar, flour and salt. Add to rhubarb and mix well.
Use one crust to line bottom of ungreased 9-inch pie plate. Prick bottom with fork. Add the rhubarb mixture. Dot with butter. Place the second pie crust on top of the pie. Flute the edges to seal.
Combine egg yolk with cold water. Brush mixture over top crust. Prick the top crust with fork to create vents. Bake 20 minutes. Reduce heat to 350 degrees and bake an additional 20 minutes or until the crust is golden brown. Cool slightly and serve.
Yield: 6-8 servings
From The Rhubarb Compendium