I have the most gorgeous strawberries sitting in my fridge and some rhubarb chopped and frozen in my freezer - Time to make my favorite strawberry and rhubarb recipes.

Sour Cream Strawberry - Rhubarb Pie (This is an easy recipe)

Preheat oven to 450 degrees Fahrenheit . You will have to lower the temperature part way through cooking.

Ingredients:

4 cups cubed rhubarb

5 large strawberries (more or less depending on size)

Pastry for a 10 inch pie (unbaked)

Arrange the rhubarb in the bottom of your pie shell.

Top with strawberries - whole if small ones or halved and placed face down if large. You can put these in a decorative way for visual appeal. You don’t want to smother the rhubarb though.

Mix together and pour over the strawberries and rhubarb:

1 ¼ cups sugar

½ cup flour

1 cup sour cream

You may have to help the mixture flow down into the pie a little by poking it into the crevices with a spoon. It is thick.

Make crumble topping

Blend together with a pastry blender or fork:

½ cup flour

½ cup brown sugar

¼ cup soft butter

Sprinkle mixture on top of pie.

Bake at 450 degrees Fahrenheit for 15 minutes and turn oven down to 350 and continue to bake for 30 minutes longer.

Best if chilled for several hours before serving. Serve with a side of vanilla ice cream.

Notes on this recipe: If you are using frozen rhubarb make sure you thaw it and let it sit in a colander to drain. You might want to even give it a little squeeze in cheese cloth. If you try to use it frozen then your pie will be a bit runny. (still delicious though if you just want to put in a bowl).

If your strawberries are particularly ripe and juicy you may want to add a couple extra tablespoons of flower or cut back a bit on the sugar.

Using too many strawberries can also make this pie a little runny too.

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Rhubarb Crumble

Mix and press into baking dish:

1 cup Flour

¾ cup rolled oats

1 cup brown sugar

1 teaspoon salt

1 teaspoon cinnamon

½ cup melted butter

(I like to save a bit of this above mixture to sprinkle on top too)

After pressing mixture in baking dish, top with about 4 cups of chopped rhubarb.

Make sauce in separate pan:

1 cup sugar

1 tablespoon cornstarch

1 teaspoon vanilla extract

1 cup water

Cook until thick and pour over rhubarb. Top with remaining crumble mixture from above. Bake at 350 degrees Fahrenheit for one hour.

This one is good served warm with whipping cream or vanilla ice cream

You might enjoy another good summer main dish of Spaghetti Squash Recipe with Sauteed Vegetables