My friend Jill recently moved to Rhode Island. When she mentioned on Facebook that she was having a bumper crop of rhubarb this year and didn’t know what to do with it, I said I’d be happy to take some off her hands. Three days later a box of rhubarb arrived for me to play with! Jill is 100% responsible for this recipe, due to her willingness to ship rhubarb across the country. The nice people at Oregon Fruit Products recently sent me some canned sour cherries to play with, so I thought it might add something special to this easy pie. You can use fresh or frozen strawberries, a can of water-packed sour cherries, and fresh rhubarb while it’s still in season. If you have a ton of rhubarb now, prep it and freeze it so you can enjoy lovely pies later in the summer.
vegan, gluten-free, low-sodium, reduced-sugar diets