Rhubarb is in season and I saw some gorgeous stalks at the grocery store. Time to make a strawberry-rhubarb pie. This is the third year I’ve made one of these. The first turned out well. Last year the filling was too runny, though it was tasty. Here is the one I baked last night. Crust presentation is still something I have trouble with. The pie crust and filling recipes are from a Betty Crocker cookbook.
Update: We finished the pie today, Friday. It came out better than last year. A firm crust with nice texture and filling that had a great blend of sweet and tart.