This pie takes me straight back to summers at my grandma’s farmhouse, where rhubarb grew like crazy by the garden fence. She’d mix it with strawberries from the field and bake a pie that smelled like sunshine and love. I didn’t even know what rhubarb was back then — I just knew that warm slice with vanilla ice cream was the best part of summer.

Ingredients:

For the filling:

• 3 cups fresh strawberries, hulled and halved

• 2½ cups chopped rhubarb (about ½-inch pieces)

• ¾ cup sugar (or coconut sugar)

• 3 tbsp cornstarch

• 1 tbsp lemon juice

• 1 tsp vanilla extract

• Pinch of salt

For the crust:

• 1 double pie crust (homemade or store-bought)

• 1 egg + 1 tbsp milk (for egg wash)

• Optional: coarse sugar for sprinkling

Instructions:

1. Preheat oven:
   Set oven to 400°F (200°C). Place a baking sheet on the lower rack to catch any drips.

2. Make the filling:
   In a large bowl, toss strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt. Let sit for 10 minutes to get juicy.

3. Assemble the pie:
   Roll out one crust into a 9-inch pie plate. Pour in the fruit filling. Top with second crust (solid, lattice, or cut-outs). Seal and crimp the edges. Brush with egg wash and sprinkle with coarse sugar.

4. Bake:
   Bake at 400°F for 20 minutes. Lower to 350°F and bake another 30–35 minutes, or until bubbly and golden. Cover the edges with foil if they brown too quickly.

5. Cool and serve:
   Let the pie cool completely (at least 3 hours) for the filling to set. Serve with vanilla ice cream or whipped cream.

Nutrition (per slice, 1/8 of pie):

Serves: 8 | Prep Time: 25 mins | Bake Time: 55 mins | Cool Time: 3 hours | Total Time: ~4.5 hours
Calories: 320 | Protein: 3g | Carbs: 45g | Fat: 15g | Fiber: 3g | Sugar: 26g