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reader recipe: strawberry-rhubarb pie

Karen Covey

words, recipe + photo by Angie Wendricks


As summer approaches, I find myself reminiscing about the past at my grandparents house. On any given day, you could find us there, enjoying the sun, swimming, and a bbq. The quintessential summer. My thoughts wander to the sweet smells I remember coming from inside the house. My grandmother would always have a special treat waiting for us—whether it was homemade chocolate chip cookies, ice cream, or pie. Beautiful, buttery, glorious pie! My favorite then, and now, is strawberry-rhubarb. The bright, vibrant colors simply scream summer to me. This is my grandmother Georgia Mae’s recipe. It’s rustic and simple, and I hope it becomes a summertime favorite for you and your family.

2 prepared (or homemade) pie crusts
2 cups diced fresh rhubarb
2 cups fresh strawberries, stemmed and sliced
1 1/2 cups sugar
1/3 cup flour
Dash of ground nutmeg
Dash of salt
3 large eggs, at room temperature
2 tablespoons unsalted butter, cut into small pieces
Milk, for brushing

1. Preheat oven to 350°F.
2. Line bottom of a deep dish pie plate with one pie crust. Spread rhubarb and strawberries over bottom.
3. In a medium bowl, combine sugar, flour, nutmeg, and salt. Add eggs and mix until just combined. Pour over rhubarb and strawberries. Dot top evenly with butter. 
4. Cut second crust into strips. Layer over top of pie, making a lattice top. Brush lattice strips with milk. Bake for 40-45 minutes until lightly golden brown and bubbly. Remove from heat and allow to cool before slicing.

Makes 1 pie.

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For even more rhubarb recipes, get a copy of our spring 2015 issue here.

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