Strawberry Rhubarb Pie Filling Recipe

Today, I picked some rhubarb. Earlier this spring, I moved eight rhubarb plants from my raised bed to an in-ground garden bed. Given that rhubarb is quite resilient, I decided to relocate them to create room for tomato plants, which thrive better in the raised bed’s soil. The transplanting has slightly stunted the rhubarb’s growth this year, resulting in a smaller harvest so far. However, that’s not necessarily a bad thing, as I often gather more rhubarb than I know how to use.

My favorite recipe for rhubarb is a Strawberry Rhubarb Crisp.  It’s always a hit at the gatherings I bring it to.  I stopped canning most my pie fillings.  I’ve gone the easy route and freeze them.  The recipe I usually use is very similar to what I found on TasteOfHome.  I love the portion for the crisp topping.  For the filling I pretty much wing it with how much I harvest.