As a last farewell to summer, we ate perfectly tart strawberry rhubarb pie this Labor Day weekend. 

Rhubarb is typically a spring crop vegetable, but the fresh stalks displayed at Stop & Shop made me literally stop, and shop – they begged to be combined with strawberries and sugar. 

So we did just that.

Recipe:

1 cup of sugar

5 cups chopped rhubarb 

5 cups chopped strawberries

That’s it. Nothing more.

I cheated a bit and used a frozen pre-made crust. No, it’s not quite as good as the real thing, but if I had to make it by hand it simply wouldn’t have been made.

Voila.

And yes, I did it again. I forgot to snap a photo of the end result. Too busy eating!