Dear Sisters,
Are you a fan of Rhubarb? This tart but tasty herbaceous perennial is a vegetable generally used for making pies, sauces, jams and chutney. Today I’m sharing and easy Strawberry-Rhubarb Pie recipe. It just happens to be my husbands favorite dessert in the whole wide world and a family favorite too. All I have to do is mention the word Rhubarb and someone will say, “did I hear pie?” Continue reading
is a certified farmgirl at heart. She’s happily married to her beach bum Yankee husband of 20 years. She went from career gal to being a creative homeschooling mom for two of her biggest blessings and hasn’t looked back since. Debbie left her lifelong home in the high desert of Northern Nevada 10 years ago and washed up on the shore of America’s hometown, Plymouth, MA, where she and her family are now firmly planted. They spend part of each summer in a tiny, off–grid beach cottage named “The Sea Horse.”
“I found a piece of my farmgirl heart when I discovered MaryJanesFarm. Suddenly, everything I loved just made more sense! I enjoy unwinding at the beach, writing, gardening, and turning yard-sale furniture into ‘Painted Ladies’ I’m passionate about living a creative life and encouraging others to ‘make each day their masterpiece.’”
is a “MaryJane Farmgirl” who lives in a large metropolitan area. She is a lawyer who has worked in both criminal defense and prosecution. She has been a judge, a business woman and a stay-at-home mom. In addition to her law degree, she has a Masters of Theological Studies.
“Mustering up the courage to do the things you dream about,” she says, “is the essence of being a MaryJane Farmgirl.” Learning to live more organically and closer to nature is Rebekah’s current pursuit. She finds strength and encouragement through MaryJane’s writings, life, and products. And MaryJane’s Farmgirl Connection provides her a wealth of knowledge from true-blue farmgirls.
an old-fashioned farmgirl with a pioneer spirit, lives in the White Mountains of New Hampshire. As a “lifelong learner” in the “Live-Free-or-Die” state, she fiercely values self-reliance, independence, freedom, and fresh mountain air. Married to her childhood sweetheart of 40+ years (a few of them “uphill climbs”), she’s had plenty of time to reinvent herself. From museum curator, restaurant owner, homeschool mom/conference speaker, to post-and-beam house builder and entrepreneur, she’s also a multi-media artist, with an obsession for off-grid living and alternative housing. Cathi owns and operates a 32-room mountain lodge. Her specialty has evolved to include “hermit hospitality” at her rustic cabin in the mountains, where she offers weekend workshops of special interest to women.
“Mountains speak to my soul, and farming is an important part of my heritage. I want to pass on my love of these things to others through my writing. Living in the mountains has its own particular challenges, but I delight in turning them into opportunities from which we can all learn and grow.”
Dori Troutman is the daughter of second generation cattle ranchers in New Mexico. She grew up working and playing on the ranch that her grandparents homesteaded in 1928. That ranch, with the old adobe home, is still in the family today. Dori and her husband always yearned for a ranch of their own. That dream came true when they retired to the beautiful green rolling hills of Tennessee. Truly a cattleman’s paradise!
Dori loves all things farmgirl and actually has known no other life but that. She loves to cook, craft, garden, and help with any and all things on their cattle farm.
describes herself as a goat charmer, chicken whisperer, bee maven, and farmers’ market baker renovating an 1864 farmhouse on an Ohio farm. With a degree in Design, Mary says small-town auctions and country road barn sales "always make my heart skip a beat thinking about what I could create or design out of what I’ve seen.”
Rooted in the countryside, she likes simple things and old ways … gardening, preserving the harvest, cooking, baking, and all things home. While you might find her selling baked goods from the farm’s milkhouse, teaching herself to play the fiddle, or sprucing up a vintage camper named Maizy, you will always find her in an apron!
Mary says, “I’m happiest with the simple country pleasures … an old farmhouse, too many animals, a crackling fire, books to read, and the sound of laughter … these make life just perfect.”
is a budding rural farmgirl living in Palmer, the agricultural seat of Alaska. Alex is a graduate student at Alaska Pacific University pursuing an M.S. in Outdoor and Environmental Education. She lives and works on the university’s 700 acre environmental education center, Spring Creek Farm. When Alex has time outside of school, she loves to rock climb, repurpose found objects, cross-country ski on the hay fields, travel, practice yoga, and cook with new-fangled ingredients.
Alex grew up near the Twin Cities and went to college in Madison, Wisconsin—both places where perfectly painted barns and rolling green farmland are just a short drive away. After college, she taught at a rural middle school in South Korea where she biked past verdant rice paddies and old women selling home-grown produce from sidewalk stoops. She was introduced to MaryJanesFarm after returning, and found in it what she’d been searching for—a group of incredible women living their lives in ways that benefit their families, their communities, and the greater environment. What an amazing group of farmgirls to be a part of!
Suburban Farmgirl Nicole Christensen calls herself a “vintage enthusiast”. Born and raised in Texas, she has lived most of her life in the picturesque New England suburbs of Connecticut, just a stone’s throw from New York State. An Advanced Master Gardener, she has gardened since childhood, in several states and across numerous planting zones. In addition, she teaches knitting classes, loves to preserve, and raises backyard chickens.
Married over thirty years to her Danish-born sweetheart, Nicole has worked in various fields, been a world-traveler, an entrepreneur and a homemaker, but considers being mom to her now-adult daughter her greatest accomplishment. Loving all things creative, Nicole considers her life’s motto to be “Bloom where you are planted”.
Your pie sounds delicious! I remember my first baking disaster. I decided to make something simple like sugar cookies. Newly married at 18, I though I would put a few cookies into my husband’s lunch bag. Well, baking soda is not the same as baking powder. You guessed it: I had a cookie sheet-sized “cookie” about 3/4″ high. It was embarrassing but not as humiliating as finding out my husband took a large chunk in his lunch and showed his co-workers the “cookie” his bride had baked for him. After laughing, they all took a piece and admitted it tasted pretty good. Lesson learned.
Howdy, Adrienne!
Cute story. I guess looks aren’t everything, right?
Tee He…Thanks for the note…xo Deb
Thanks for the great posting. We love rhubarb combined with other fruits too. I have never heard of small pearl Tapioca, thanks for the heads up on that – going to the market today so will look for the right one – your pie made me salivate – so must make one. God bless.
Howdy, Joan! I like it with blueberries too! Let me know how your pie turns out… 🙂 xo Deb
This sounds wonderful… what a great spring/early summer pie. 🙂
Hi Joy, Love your name… Same as my mom. 🙂 Thanks for the note today 🙂 xo Deb
Just plain ol’ rhubarb pie for me – no strawberries. My father-in-law use to say, “you ran out of sugar huh? Love the tartness. In PA as a child we pulled and ate it right from the garden – makes me pucker and shiver to think about it.
Hi Sharon,
” In PA as a child we pulled and ate it right from the garden – makes me pucker and shiver to think about it.” ME TOO! 🙂
Thanks for the note today. xo Deb
Hi there! We have a lot of Rhubarb ourselves and I just spent the morning looking to recipes deciding what I would do with it. Going to try a couple different Rhubarb butters, one with brown sugar and one with the regular sugar. Need to make my dad in law rhubarb sauce and a strawberry rhubarb pie. I do cut up strawberries and rhubarb and freeze the amount I need for a pie together. Usually add a little more than my recipe calls for and have to drain some of the extra liquids off but the pie is still yummy in the middle of winter when you don’t have the fresh stuff available.
Hi Brenda! Great to hear from you. You know, I’ll have to try draining off the liquid as you suggested for mid-winter pie. Rhubarb sauce is so yummy on homemade waffles and pancakes. You are making me hungry for more delicious rhubarb.Thanks for stopping by, Brenda! Deb
Deb, that Rhubarb looks amazing. I’ve never tried growing it… is there any reason it wouldn’t grow here in Tennessee? Is it too hot maybe??? When we used to visit my husband’s family in Alaska this time every summer my sister in law had Rhubarb growing like you wouldn’t believe. I used to pick a huge bag full the night before we left and bring it home in my suitcase! 🙂 It was beautiful red just like yours.
I’m not sure (going to have to remember to ask my sister in law) but I think I remember that the leaves are poisonous and so they had a huge moose problem in their yard… the moose was so good that it wouldn’t touch the leaves, but would “harvest” all the Rhubarb stalks! 🙂
I do love Rhubarb-Strawberry pie. But I really love Rhubarb Strawberry jam! It’s probably my favorite.
Thanks for sharing!
– Dori –
P.S. LOVE the picture of you on the shoreline! 🙂
Dori, It might take some research to see what ( if any ) variety of rhubarb will grow in a warmer climate like yours. I can just picture you stuffing all that rhubarb in your suitcase with a big old smile on your face!
Yes, the leaves are poisonous! It’s so amazing that animals know to leave them alone. My chickens did too. WE still only have the one plant… I’ve read that 4 plants will feed a family of four ( with plenty left over to preserve and freeze). Every year I say I’m gonna get more and then I get drunk on flowers again!
Thanks for popping in and let me know if you find a variety that will thrive in Tenn!
Hugs,
Deb
Hi Deb,
When I saw your post it instantly took me bake when I was a teenager (1955-1962). My Oldest Sister (16 years older) made the most delicious pie in a oblong glass pan. Of course she made her own top and bottom pie crust. Her recipe was not for strawberry’s just for Rhubarb and she used the Minute Tapioca. It was always so good. I have a hard time eating Rhubarb pies not made with tapioca. It adds that special sweetness.
Thanks for this recipe. I will use the Minute Tapioca in it and know that it will be delicious.
Hugs
Kay
Hi Karen,
What a ” sweet ” memory…Pun intended! You can’t go wrong with the Minute Tapioca for pies. Enjoy the recipe!
Thanks for reading…as always 🙂 Hugs, Deb
If it tastes great, it doesn’t matter how pretty it is! It sounds so good. I have not had a rhubarb pie in so very long.
So true, Kathy! Hugs, Deb
Hi there,
I live in Ohio and I started out with four rhubarb plants that are thriving here. We live in the Dayton area. I’ve given away two and this seems to keep my husband and myself stocked well. I cut the cleaned stalks in one inch chunks and freeze 4 heaping cups in a freezer bag for pies, puddings, etc. later in the year. My rhubarb is Victoria with the light green center and red outside. My friends want plants when we divide the root this fall. I’ll read up to make sure that’s the time to do it! Ellen
Okay, Now I Want Pie. Though I have a confession too…I have never tasted rhubarb! Farmgirl hugs, Nicole
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