I don't have my mom's recipe handy, so I searched epicurious.com and found Deep-Dish Rhubarb Pie with Crumb Topping from Bon Appetit, 1989. This is a different type of strawberry-rhubarb then my mom made. She made her own crust and made it as a 2-crust pie. I suck at making crust, so I went with a pre-made crust and this recipe was relatively simple. I was able to get all of the other ingredients.
The only other problem I had was finding fresh rhubarb. Two stores and none to be had, so I went with frozen. At the Shop-Rite, I must have asked five people before I found it - right next to the frozen pie crust.
Here are some of the in-process pictures:
The filling simmering on the stove.
The crumb topping.
Everything ready to go.
Completed pie pre-oven.
The kitchen smelled awesome and I had a little filling left over for the Pudge and I to taste and it was really good - sweet, but good.
After Action Report.
Well, we tried the pie and it was pretty good but very sweet - and a little runny but that's how my mom's always came out. If I make it again (and I probably will) I will cut the sugar in half. The rhubarb is suppose to have a slightly tart sour taste to contrast the sweet strawberries. This is missing that tart. I think because of the sugar and probably because the rhubarb is frozen. But as far as I'm concerned there's no such thing as bad pie.