Wednesday, June 15, 2011

I've been meaning to make a strawberry rhubarb pie for a really long time. Like, probably my whole life. I finally did for the first time tonight, and it's so delicious! When I was little my grandma would make her specialty rhubarb pie, and I HATED IT. It was way too sour for my kid mouth. But I'd still want it because come on, it's pie. I'm pretty sure I'd only eat a bite or two every time till I realized oh yeah, this is pie I do not like. When I was a bit older my mom showed me that pie with rhubarb could be delicious if it also contains strawberries. Since then I've only ever had store bought strawberry-rhubarb pie, which contains those goopy-almost-not-real-sugar-coma-strawberries (you know the kind you can eat at breakfast? On your waffle?). I decided the time had come that I make a REAL strawberry-rhubarb pie with my own two hands, I guess sort of as a throwback to my roots, and just to see what the heck it would taste like with fresh ingredients. I feel proud that the strawberries and rhubarb came from my neighborhood farmer's market, even though the pie crust came ready made from Kroger. You win some ...

Maybe you'd like to try it yourself?


3 eggs, beaten
2 1/2 cups rhubarb, red, 1 inch slices
1 1/4 cups sugar
1 1/2 cups strawberries, fresh, sliced
1/4 cup enriched flour
1 9" pastry crust with lattice top
1/4 teaspoon salt
1 tablespoon butter or 1 tablespoon margarine
1/2 teaspoon nutmeg


1 Combine eggs, sugar, flour, salt, and nutmeg; mix well.
2 Combine rhubarb and strawberries.
3 Line 9" pie plate with pastry; fill with fruits.
4 Pour egg mixture over.
5 Dot with butter.
6 Top with lattice crust, crimping edge high.
7 Bake at 400 degrees about 40 minutes.
8 Fill openings in lattice crust with whole strawberries.
9 Serve warm- plain, or topped with vanilla ice cream.

I would post a picture, but I do not have one. So you will just have to use your imagination.

Now I should probably get some sleep ...

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