Mmmmm strawberry rhubarb pie. This one was born when we had some ill-gotten rhubarb, a frozen pie crust and some frozen strawberries. I may have been drunk the first time making this because when I read a recipe for rhubarb sour cream pie I decided to sub strawberries for sour cream and it would all turn out well...which it did.
I tinkered with it a few times after to come up with the following.
I,of course would never advocate stealing of rhubarb...but I swear it makes the pie taste better.
4 cups rhubarb (acquired by nefarious means) - cut into 1" pieces
2 cups strawberries (fresh or frozen) - sliced
3 tbsp corn starch
1/4 tsp salt
1 cup sugar
1 9" pie crust
Preheat oven to 425.
In a 2 quart saucepan over medium heat, cook everything but crust (obviously). Stir often (pay close attention if you are also intoxicated), cooking until mixture thickens.
Pour mixture into pie crust and bake 10 minutes. Remove from ove, and lower temp to 350. Bake another 30-35 minutes, until pie is set. Chill on wire rack.
Serve with fresh whipped cream.