Strawberry Rhubarb Pie is one of my all time favorite Pies. I am absolutely crazy about this. Its sweet and tart taste is just extremely pleasant and with a scoop of Vanilla Ice Cream. Just out of this world Fantastic. This is a pie that makes it around at our table during the Holidays as well.

You can also make a crisp out of this by filling a baking pan with the Strawberry and Rhubarb Mix and topping with Crisp, the same one used for Apple Crisp. Or Mini Tarts Filled with the Strawberry Rhubarb Filling and Topped with Crisp for individual servings.

Something I haven’t tested yet but am curious about is an upside down Lemon Cake with the Strawberry and Rhubarb Filling. As well as turning this into a Jam to serve on Toasted English Muffins or thinned out to serve on Ice Cream as a Topping.

When Rhubarb Season is in season, I pick up a bunch. Chop them into cubes for filling and freeze. Discard the leaves if present and the top part of the stalks. You only want the red and some of the green. The Leaves are poisonous. Although, you would have to eat an extreme amount of leaves to be affected. There is an excellent link found here.

When Frozen They can be removed from the freezer and Combine with Strawberries to make the Strawberry Rhubarb Pie.

However you decide to make this. The Strawberry Rhubarb Filling is sure to please and Simple to Make. If you find your edges browning too quickly you can wrap the edges in tin foil.