A little tart, a little sweet!
My mother loved rhubarb, not as a foil to sweet, but straight up in its own right.
Her favorite way to eat it was to pick it, add some salt, and eat it raw!
Strawberry Rhubarb Pie: I only make this with luscious local ripe red strawberries, the kind that are red all the way through and with a flavor that is as wonderful as the aroma. Organic everything else in the recipe. Make a double batch of filling and freeze half for later in the year. At Thanksgiving, this will bring a smile
If you like salty and sour, give it a try.
The tart/sour flavor of this vegetable is a perfect companion to the sweet local strawberries.
I often make a batch of strawberry/rhubarb crisp to share, as well as a batch of rhubarb cake.
His eyes pop, and it always brings a smile.
Let cool for an hour before you cut into it, restrain yourself!
It will be hard, but worth it.
Make extra!
Make a double batch of filling and freeze half for later in the year.
At Thanksgiving, this will bring a smile to your family members.
3 cups sliced strawberries
3 cups diced rhubarb
1 tbsp.
lemon juice
2 tbsp.
strawberry jam
2/3 cup brown sugar
2/3 cup white sugar
2 tbsp.
tapioca
14 cup cornstarch
12 tsp.
you could use prepared dough if you like, but homemade is always better!
I use my basic piecrust recipe and add two tablespoons of sugar.
Slice the strawberries and chop the rhubarb.
Add the lemon juice, jam, sugars, tapioca, cornstarch, cinnamon, and salt.
Mix well and let sit for a half hour.
Preheat your oven to 425 and place a baking sheet in to heat as well.
Placing your pie on the heated sheet will help to keep it from sogging.
Roll out one half of your dough and line a pie plate.
Roll out the second half of the dough, and cut into 1 1/2 inch strips.
Mound the filling in the pastry-lined pan and add the strips, weaving the alternately.
Make it pretty
Beat the egg and water and brush on the lattice.
Sprinkle with turbinado or other coarse finishing sugar.
Place on the heated baking sheet and cook for five minutes.
Let it cool for an hour, then indulge.
