Being a mother comes with its challenges. Everyone knows I love being a mom, and love my kids…..but some days are….well….more than challenging.
I felt like a superstar mom with my first. I did everything right by the book. I had the patience for tantrums, understanding for feelings, compassion for booboos. I disciplined just the right amount, and I was consistent.
I taught her sign language, ABC,s, Bible verses, days of the week, and sooooo much more than a 2-year-old needs to know. Then came #2. I started to feel the demand for meeting the needs of 2 little humans, it, of course, was harder, but looking back I did it with ease.
Then came 3….. then 4…. By the 4th, I would catch myself looking over things I would have sneered at other parents for with 1 & 2. He did everything a little later, and got a little to babied…..not just by me, but by the other kids too…..we’re still working on that.
Motherhood is very rewarding, but we have to admit it’s very hard too. With our busy schedules, there are times I don’t get time by myself for months. Is that hard? Yes! As moms, we press on. We hug them when they need hugging, give them comfort, attention, and love, and pray that at the end of the day they fall asleep fast so we can have our few minutes alone.
Sometimes I thank God for a new day and a fresh start! It’s a new opportunity to react right, discipline in love, stop and spend time, whisper greatness to them about their future, and of course, stop and eat pie, especially this Strawberry Rhubarb Pie!
Check out some benefits of the rhubarb in this Strawberry Rhubarb Pie!
- Relieves constipation
- Helps improve vision
- Reduces blood sugar level
- Helps with bone growth and Iron
- Helps prevent Alzheimer’s
“Cut my PIE into four pieces, I don’t think I could eat eight” – Yogi Berra
Strawberry Rhubarb Pie
- 2 pie crusts (go here for my homemade crust)
- 3 ½ cups sliced strawberries
- 1 ½ cups rhubarb chopped
- ⅓ cup sugar
- 4 tablespoon flour separated
- ¼ teaspoon pink salt or sea salt
- lemon zest from a half lemon + a couple squeezes of lemon juice
- ¼ teaspoon cardamom Buy cardamom here
- 1 tablespoon butter
- 1 tablespoon cream to brush crust with
- Make pie crusts (if you are using my crust recipe, you will need to double it)
- Divide pie dough in half. Refrigerate the rest of the dough while preparing the filling.
- Roll out the first pie crust and place it in the pie pan as pictured above.
- Sprinkle 1 tablespoon of the flour on the bottom (this will help absorb the wetness from the berries)
- Preheat oven to 375
- Chop strawberries and rhubarb. (prepare rhubarb by starting at the top with a knife and pulling down to get off the tough strings)
- In a mixing bowl, place chopped strawberries and rhubarb.
- Mix in 2 tablespoon of the flour.
- Then mix in the sugar, salt, lemon zest, juice, and cardamom.
- Pour the mix into the prepared pie crust being careful not to pour in any of the extra juice from the berries at the bottom of the bowl.
- Sprinkle the remaining tablespoon of flour evenly over the top of the mix.
- Cut the tablespoon of butter into small pieces and place it on top of the filling.
- Roll out the remaining pie dough.
- Using a pizza cutter or knife, cut about "12" 1-inch strips.
- Brush the edges of the crust with some cream so the strips will stick.
- Using your longest pieces in the middle, lay 6 strips across the pie. Use the remaining 6 strips to weave and make a lattice crust.
- Cut off any leftover around the edge.
- Brush the lattice with cream.
- Sprinkle with a little sugar (optional)
- Place pie on a cookie sheet and bake for about 45-50 minutes or until the crust is lightly brown.
- Let cool for a couple of hours before eating to allow to set up.
- Serve with vanilla ice cream, and enjoy!
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