Sweet Tart Berry and Rhubarb Pies

Strawberry Rhubarb and Raspberry Rhubarb pie

First records of Rhubarb date back to 2700 BC in China but was not sold in U.S. markets until 1822 in Maine. When buying Rhubarb choose fresh crisp stalks, and peel off any stringy covering before use. Stand the stalks in cold water for an hour or so to refresh them before cooking. The stalks can be stored for 2-4 weeks at 32­ F.

I like to cut stalks into 1/2 inch pieces and freeze until I bake pies for Thanksgiving.
The rhubarb were picked fresh from a friend's farm on my road trip in Washington State. The berries from a stop in British Columbia.

The strawberry rhubarb was more sweet than the raspberry rhubarb. Raspberries are surprisingly tart, as is rhubarb. Both were delicious.