My family enjoyed this strawberry rhubarb pie so much that I made a second one not long after making the first. That used up the two Whole Foods pie crusts that I had bought. Instead of buying more, I decided I wanted to try making my own pie crust. I bought more strawberries and rhubarb, but they were starting to go bad and I still didn’t have time to put together a pie from scratch. That’s when I decided to make a topping.
The strawberry rhubarb topping is similar to the pie filling, but uses less sugar. We ate it on ice cream, but it would also be good on cake or even biscuits.
- 3 cups chopped rhubarb
- 1/4 cup water
- 1/2 cup sugar
- 1 Tablespoon cornstarch
- 2 Tablespoons water
- 1 teaspoon vanilla
- 1 1/2 cups sliced strawberries
- In a medium saucepan combine the rhubarb, ¼ cup water and sugar. Stir and bring to a boil.
- Simmer about 5 minutes.
- Combine the cornstarch and 2 Tablespoons water. Add to the pot while stirring. Cook about 1 minute.
- Stir in the vanilla and then the strawberries.
- Serve over ice cream.