I love rhubarb season! As soon as those stalks are long and thick enough, I'm baking me some strawberry rhubarb pie! I do have a favorite recipe I've used for nearly 40 years, but I always like to try something new. This is a fine recipe, but my old favorite still prevails. Never added vanilla to a fruit pie, and I found it unnecessary. As for the cinnamon, 3/4 tsp. was overkill to me. I want the fresh taste of rhubarb and strawberries, not a dominating taste of cinnamon. A quarter tsp. was better for me, but I still found that with this strawberry/rhubarb combination I prefer the 1/4 tsp. of nutmeg I typically use. More important than these small issues, you need to know this is a juicy pie. And even after sitting overnight, which tends to thicken it up, this was still a juicy pie. But I'm from the camp who believes that juicy is just what a good old-fashioned fruit pie SHOULD be. No gelatinous, intact wad of pie for me! You might prefer otherwise, but for me this was just the right balance between tart and sweet. As for the crust, I chose to use a pie crust I've used successfully for many years, "Basic Flaky Pie Crust," also from this site. Note: After many years of hauling rhubarb annually in my suitcase to Naples so as the folks we know here can enjoy it too (as I've done on this occasion as well), I can say with great confidence that these Floridians like their rhubarb (unusual for the locals and sadly missed by the former Northerners) too!
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I love rhubarb season! As soon as those stalks are long and thick enough, I'm baking me...