My rhubarb plant came back for its second year, and while some blogs still recommend waiting for the third year to begin harvesting, the plant looked so bushy and happy in May, that I decided I will clip a few stems. This pie is a perfect way to use them!
2 cups diced rhubarb stems
600g diced strawberries
1 pie crust
0.5 cup sugar
1 tsp vanilla
0.25 tsp cinnamon
3 tbsp Minute tapioca beads
for the crumble:
0.75 cup flour
0.25 cup brown sugar
5 tbsp butter
Preheat oven to 375F. Roll out the pie crust and place in a deep 9-inch pie shape.
Mix the berries with the rhubarb, vanilla, sugar, cinnamon, and tapioca.
Mix the flour and sugar, then crumble in the butter for the topping.
Pour the berry mix into the pie crust and top with the crumble. Press in. Bake for about 50 minutes, until the edges of the pie are bubbly. Cover the crust if it browns too fast (check after 30 minutes).
Serve cooled with vanilla ice cream.