Strawberry Rhubarb Pie

      The beauty of this Strawberry Rhubarb Pie from a local Community Cookbook is that while you are baking the fruit the oven is preheating for the later addition of the shortcake/biscuit topping.  The woman who submitted this recipe wrote that it was given to her 20 years ago by her grandmother who lived on a farm in Michigan.  If you are a fan of strawberry rhubarb pie, you have got to try this wonderful dessert.  More like a cobbler, the sweet, tart juices created by the fruit while it is baking are absorbed by the crisp, buttery topping.  You get a blast of strawberries and rhubarb in every bite.  I made this in my 10 inch dutch oven with 10 coals in a circle around the bottom and completely covered the lid with 24-26 briquettes.  Mix up your batter while the fruit is cooking then once you spoon on the topping bake it for 12-15 minutes more or until the biscuits have browned and are cooked through.  Let it rest for 10 minutes to allow the juices to be absorbed by the topping.  Don't skimp on the sugar because you need it to sweeten the rhubarb and form the tangy syrup.   This is a made for dutch oven cooking recipe, if you can't make it now while rhubarb is still in season, file it away and save it for a time when you can, this is a real heartland treasure.

Strawberry Rhubarb Pie
4-5 rhubarb stalks, sliced (about 3-4 cups)
1 pint strawberries, cleaned and halved
1 1/2 cups sugar
1/2 cup water
2 cups flour
2 Tblsp sugar
3 tsp baking powder
1 tsp salt
1/3 cup salad oil
2/3 cup milk
Butter, cut in 9 small pieces
Cinnamon sugar

     Lightly oil or spray a 10 inch dutch oven.
     Mix rhubarb, strawberries, 1 1/2 cups sugar and water.  Place in dutch oven.
     Cover and bake at 450 degrees while you make the topping.
     Mix flour, remaining 2 Tblsp of sugar, baking powder and salt in bowl.
     Pour oil and milk over dry ingredients and stir until mixture cleans the sides of the bowl and comes together.  Do not over mix.
     Drop dough by 9 spoonfuls onto hot fruit.  Make an indentation in each biscuit.
     Dot with butter and sprinkle with cinnamon sugar.
     Cover and bake for 12-15 minutes or until topping is brown and cooked completely through.
     Let sit in oven for 10 minutes before serving. 

Bake strawberries and rhubarb while mixing topping

Drop batter by spoonfuls over fruit, top with butter and cinnamon sugar

Bake for 12-15 minutes or until bubbling and brown

This is an outstanding recipe