Rhubarb memories

Rhubarb...it's in season.  We have three rhubarb plants shooting up beautiful red stalks of yummy goodness in our yard.  The other day, I cut them down to make a pie.  My oh my...what a good idea that was!

I used an old recipe from years ago so, for me, this particular pie brings back memories.  Memories of good friends, our bungalow with a view, gardens full of kolrhobi, and our sweet, gentle giant of a landlord, Art.  The recipe, I think, is his...or perhaps a combination of mine and his.  I remember harvesting rhubarb from the yard all those years ago for the first time.  I had never even tasted the stuff much less cooked with it.  That spring, we made two amazing versions of the pie - the traditional strawberry-rhubarb and then a strawberry-raspberry-rhubarb with a shortbread crust.

As you may have noticed, I did a lattice crust for the top - my first!  It was fun and much easier than I thought...thanks Eric for inspiring me.

Without further ado...

Strawberry-Rhubarb Pie
4-5 cups of strawberries and rhubarb*
1/4 tsp salt
1/3 cup flour
3/4 cup sugar

pie crust

Cut fruit, add salt, flour and sugar.  Stir and put into your favorite pie crust (we'll save that recipe for another time...and yes, I do have a favorite).  Bake at 375 degrees for 25 minutes with foil.  Take the foil off and continue cooking for another 20 - 25 minutes (crust should be golden brown).

*I usually use about 2 1/2 cups strawberries and 2 1/2 cups rhubarb.  I usually just use whatever amounts I have on hand (the strawberries being the limiting factor seeing as though I can hardly keep a full box in the fridge for more than 10 minutes).