Here’s the only recipe you’ll ever need for a classic rhubarb pie. The mix of sweet sugar and tart rhubarb come together between a flaky crust for the perfect summertime pie.
Substitute 2 bags (16 oz each) frozen unsweetened rhubarb, thawed and drained, for the fresh rhubarb.
Substitute 3 cups sliced fresh strawberries for 3 cups of the rhubarb. Use 2 cups sugar.
Rhubarb is very tart, so there’s a lot of sugar in this pie. Use the lower amount of sugar for young, thin rhubarb stalks.
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