Strawberry Spice Rhubarb Pie

 My husbands favorite pie is any kind that has rhubarb.  The man loves it!  We have a small patch of it growing outside our kitchen door that amazingly gets left alone by the deer and rabbits.  I have a love of rhubarb because it was a family favorite that my grandmother grew. 

She would tell us how her grandparents took rhubarb with them as they went west to plant on the Nebraska plains for fruit.  I never understood why rhubarb would be considered a fruit for them until we drove across the plains last year and saw how barren some of those places are.  Now I cherish the stalks that grow outside my kitchen window and pass the stories down to me kids.

I have cookbooks with a bunch of family recipes for this good stuff....but my favorite so far is the Strawberry Rhubarb Spice Pie we made last Sunday.  It was stuffed with fruit and was perfectly spiced...it almost tasted like a really fruity apple pie!  If you love a bit of tart and sweet...this pie is for you!!!

Strawberry Spice Rhubarb Pie

5 to 6 Cups of Frozen Rhubarb, thawed and drained.
2 Cups of Fresh Sliced Strawberries
3/4 Cup Brown Sugar
3/4 Cup White Sugar
1 Teaspoon Apple Pie Spice or Allspice
1/4 Cup Cardamom
1/4 Teaspoon Ginger
1/2 Teaspoon of Salt
4 Teaspoons of Ground Arrowroot - (Available at most health 
food stores or baking isles)
1 Tablespoon of Lemon Juice
1 Large Egg, Beaten
2 - 10 Inch Crusts
1 Egg White
3 Tablespoons of Raw Sugar

Lay your pie crust into a 9 inch pie tin and preheat oven to 425 degrees.

Combine the rhubarb, sugars, spices, salt and arrowroot and mix together thoroughly.  Add the beaten egg and lemon juice.  Pour into the pie shell and cover with your pastry top.  

Place the pie in the fridge for 15 minutes to chill and set the crust before baking.  Take out of the fridge and brush with egg white and dust with raw sugar.
Place the pie on the middle rack of the oven set at 425 degrees and bake for 20 to 25 minutes or until lightly browned.  Then lower your oven temperature to 375 degrees and bake for an additional 40 minutes or until the filling is bubbling and the crust is brown.

Let cool for a few hours before serving.  Enjoy this pie with either fresh cream or ice cream...either way it is fantabulous!!!!