Cherry Rhubarb Pie

I'm not fond of strawberries... it's not that I dislike them, I just think they are overrated....and yet I find myself buying a carton full nearly every time I go to the grocery store.  When my husband asked me why I buy strawberries and let them go bad instead eating them I had to confess, "Because they're pretty".

What does this story have to do with today's recipe?  I wanted an alternative to Strawberry Rhubarb Pie!  Cherries!...they're pretty too..... and go so well with rhubarb!!

This recipe is super easy....especially if you cheat like I do and use a prepared pie crust!! :)

Cherry Rhubarb Pie

1 (21oz) Can Cherry Pie Filling
2 Cups Rhubarb, cut in 1/2 to 1 inch pieces
3/4 Cup Sugar
2 1/2 Tsp Quick Cooking Tapioca
Pie Crust for 1 pie ( I use Pillsbury Pie Crust )

Preheat oven to400F

In a bowl combine Cherry Pie Filling, Rhubarb, Sugar and Tapioca.  Mix well and let sit for 15 minutes.
Pour filling into unbaked pie crust.  Cover with the other pie crust.
Bake at 400F for 40-45 minutes

Letting it rest for 15 nm

Ingredients

Filling

Ready for the Oven

.....and after

Grandma's Rhubarb Crunch

This is my favorite way to use up rhubarb...it is my Grandma Margaret's recipe!

 Grandma's Rhubarb Crunch

Crumb Topping:
1 Cup Flour
3/4 Cup Rolled Oats
1 Cup Brown Sugar
1/2 Cup Melted Butter
1 tsp Cinnamon

Fruit Mixture:
4 Cups Diced Rhubarb ( 1/2 to 1 inch pieces)
1 Cup Sugar
1 TBS Cornstarch
1 Cup Water
1 tsp Vanilla

Mix Crumb Topping ingredients together until crumbly.  Press 1/2 crumbs into greased 9x9 pan (I used a 2qt casserole) Cover with 4 cups of dices rhubarb.

In a sauce pan combine sugar, cornstarch, water and vanilla.  Cook, stirring until liquid is thick and clear.  Pour hot liquid over rhubarb and top with remaining crumbs.  Bake 350 for 1 hr.

Serve warm with ice cream.

Press 1/2 crumb mixture in pan

Crumb Mixture

Top with Rhubarb

boil sauce till thick and translucent

with hot sauce over rhubarb

The rest of crumb topping

Out of the Oven