I never grew up eating rhubarb. My mother was a Southern traditionalist when it came to pies: Apple in the late Fall, Blueberry in the late Summer, and anything fluffy, cold and white when the July fireworks were on display. But I love exploring new ingredients and really love cooking things at home that I've never had before. I came across some Rhubarb on sale at my local grocery store last Spring and thought I'd give it a go. I already had strawberries at the house and a few kiwis leftover from my baby's snacks. I figured, Kiwi-Strawberry is a thing and Strawberry-Rhubarb is a thing. Why wouldn't all three work together? I just put together the flavors that sounded good in my head and was happily surprised at the results. So happy, in fact, that I made it again this past Saturday. —EverydayChampagne
Peel and cube the Rhubarb and Kiwis, and hull and slice the strawberries, (the fruit should equal 5-6 cups), and place them in a large bowl.
Toss with the sugar, spices, lemon juice and zest, cornstarch, and salt.
Pour the fruit filling into prepared pie shell.
Dot with butter.
Place second pie shell on top and seal the edges.
Brush the top of the shell lightly with milk and sprinkle evenly with sugar.
Vent the top of the pie with 2-3 slits to allow the steam to escape.
Place on a foil-lined cookie sheet and put in a pre-heated 450* oven or 10 minutes. Reduce heat to 350* and continue to bake for 50 minutes -1 hour or until golden brown. Allow to cool on a rack and serve warm or at room temperature.
*I find this pie is best served warm with vanilla ice cream because the pie itself is fairly tart and really welcomes the rich and creamy ice cream. Happy Eating!