Whole strawberries baked with chopped rhubarb for a perfect sweet-tart blend with less sugar than your typical strawberry rhubarb pie. I still remember finding rhubarb in the spring garden in the farm house of an elderly neighbor down the street as a small child. Biting into a stalk after receiving stern instructions to avoid the leaves, I wondered why anybody would choose to grow something like that. This pie is the answer. Over 1 and half pounds of filling goes into each 9” all-butter crust pie. Our pies are baked on a hot stone-floor oven to crisp up the crust.