Sunday, May 27, 2018
My only other experiences with rhubarb have been when canning - orange rhubarb butter (mmmmm) and rhubarb chutney. So, mom's strawberry rhubarb pie has been my only interaction with rhubarb, for the first 30 or so years of my life. Rhubarb is a rather seasonal thing - easy to grow in a garden, but pretty much only available in spring. It makes a delightfully tart pie, sweetened just a bit with some sugar and the strawberries. Absolutely fantastic.
I've gotten lazy and pretty much only use store-bought pie crusts. A pie is a lot more approachable when two-thirds the work is already done for you!
Mom's Strawberry Rhubarb Pie
If you like strawberry dominant, use 2 16-oz containers of strawberries and 1 1/2 lbs of rhubarb. If you want the rhubarb dominant (mom's preference), use 2 1/2 lbs rhubarb and 1 16-oz container of strawberries. A rhubarb pie needs slower cooking - see below.Ingredients
16-32oz Strawberries
1.5-2.5lbs Rhubarb
1/2 cp white sugar
1/2 cp brown sugar
1/4 cup cornstarch (BYOV: or 1/4c quick-cooking tapioca)
1/4 tsp salt
- Toss ingredients together.
- If possible, let them sit for about 1/2 hour and then put mixture into unbaked pie shell.
- If you wish, beat an egg yolk and brush it on the pie crust topping and sprinkle with a little sugar (makes for a pretty pie).
- Bake at 400 degrees for 20 minutes, then reduce to 350 and bake for another hour. This softens the rhubarb. If you are using mostly strawberries, you can just bake at 400 for 40 minutes.
- Let cool completely, so the starch has time to gel a bit.
1 comments:
Mmmm strawberry rhubarb. I usually make the Smitten Kitchen strawberry rhubarb crumble bar or cobbler to avoid the pie crust because I am similarly lazy. And now I recall that I have both fresh strawberries and frozen rhubarb...hmmmm.
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