Rhubarb has been used for centuries in Chinese herbalism to promote digestive balance. The first recorded use of rhubarb was in late 1700’s England. It finally made its way to the US in the 1820’s and, despite the raw appearance (think pink celery) and its vegetable status, became popular for use in sweet pies throughout New England.
A little too tart to stand on its own, rhubarb is frequently paired with sweet berries. When cooked, the fibrous stalks break down, producing a firm yet tender filling unlike any other.
Also, rhubarb pie is fun to say and sounds like something Star Bellied Sneeches might eat.
3 c Rhubarb, chopped
2 c Strawberries, halved
1/3 c Sugar
1/4 c Flour
1/2 Lemon, juiced
1 tsp Vanilla Extract
1 c Flour
2/3 c Sugar
1/3 c Light Brown Sugar
1 Stick Butter
Stir all filling ingredients together well and pour into shell.
Using a pastry blender, work topping ingredients in a mixing bowl until crumbled. Sprinkle evenly over pie.
Bake 50 minutes at 350 degrees, using pie shield to prevent crust from overbrowning.
Originally: Crumble Top Rhubarb Strawberry