Here is the one Grandma used, although she most often made just plain rhubarb without strawberries. It came from the local Farm Bureau.

Strawberry Rhubarb Pie

• 1 ½ cups fresh strawberries, sliced
• 4 cups rhubarb, sliced
• 1 ½ cups sugar
• ½ cup flour
• 1 egg, well beaten
• 2 nine-inch pie crusts

Instructions

1. Preheat oven to 425 degrees.
2. Mix together first five ingredients in a large bowl.
3. Place pie crust in a 9-inch glass pie plate. (Metal pie tins react with the fruit.) Sprinkle lightly with sugar. (This keeps the bottom crust from getting soggy.)
4. Add strawberrry-rhubarb mixture. Cover with vented top pie crust. Flute the edges to seal and cut off the excess pie crust.
5. Bake at 425 degrees for 20 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes. Pie crust should be light golden brown. Serve warm with vanilla ice cream if desired. Makes 8 servings.

Lucky brother you have, enjoy the pie!

Annie

Annie, my grandmother also made a great S/R pie, but I don't have her ingredient amounts. I copied yours. :-)

Here's a S/R crisp I like. Frozen fruit can be used, if necessary.

Strawberry Rhubarb Crisp

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)

4 cups fresh strawberries, hulled and halved, if large

1¼ cups sugar, divided

1½ teaspoons orange zest

1 tablespoon cornstarch

½ cup freshly squeezed orange juice

1 cup flour

½ cup light brown sugar, lightly packed

½ teaspoon salt

1 cup quick-cooking (not instant) oatmeal

12 tablespoons (1½ sticks) cold butter, diced

Preheat the oven to 350 degrees

Fruit: Toss the rhubarb, strawberries, ¾ cup granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8 × 11-inch baking dish and place it on a sheet pan lined with parchment paper.

Topping: in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining ½ cup granulated sugar, the brown sugar, salt, and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown.

These both look great. After I posted, I asked him, and he voted for crisp over pie.

If I want to make it ahead and freeze it, will that work, and should I bake it first or freeze unbaked? And please give instructions for thawing and baking after freezing.

Thanks, all!

gellchom, what I usually do is mix up the topping ingredients to keep in the freezer so I have it on hand when ready to make a crisp. However, you should be able to freeze the assembled crisp with no problem. What I would do is assemble the crisp, wrap it well with foil, and freeze it unbaked. That will also ensure the topping doesn't get too brown when you reheat the crisp. You can bake it from the frozen state, but know it can take a little longer that way. My preference would be to thaw it first in the fridge. Prior to baking, let it sit on the counter for 20-30 minutes to lose some of the chill, then just follow the regular baking instructions.