The combination of the almond pie crust with the strawberry rhubarb pie filling is just perfection. No need to be wary of rhubarb, it’s superb in this dessert!
Rhubarb is one of those fruits (or is it a vegetable?) that people either seem to love or to hate, but it is ubiquitous in old cookbooks because it was the first fruit to arrive in the Spring. My Dad is definitely in the “Love Rhubarb” Camp. He didn’t tell many stories about his childhood, but he did mention nostalgically (several times) that his Mom used to grow rhubarb in her garden and she made the best rhubarb pies. Even with his glowing recommendation, I felt the need to ease into my rhubarb culinary experience with a Strawberry Rhubarb Pie. No easing necessary – it was darn good!
In my American heritage cookbooks rhubarb is primarily used in pies (i.e. strawberry rhubarb pie)– probably because it needs copious amounts of sugar to be edible! It was so common as a pie filling that the first cookbooks refer to rhubarb as “pie plant”. Fun fact just for you.
This Strawberry Rhubarb Pie recipe comes from The Settlement Cookbook, but the Almond Crust is from the American Woman’s Cookbook. The combination of the almond pie crust with the strawberry rhubarb pie filling is just perfection. I should not have been wary of rhubarb.
Strawberries and rhubarb both release a lot of juice when they are cooked, so this pie is definitely runny even when cooled. My Dad assured me that his Mom’s rhubarb pies were also runny and that “it’s good runny”. I am much relieved!
On a side note: please ignore my novice lattice crust. It was my first attempt and the almond pastry is definitely more crumbly than it’s standard pie pastry cousin. Don’t judge.