The pie vents on the top crust were a little lopsided so I decided to use a close shot of this Rhubarb and Strawberry Pie I made for July 4th. Take a peek into the pie, please…
I was reading about this vegetable in our local paper, The Gazette , and remembered a story Spouse told me just a few days before. He said there were so many wild berries in early summer where he grew up in New Jersey. As kids, they would just pick and eat as they played in the fields. Then he mentioned rhubarb and how nice it was to just bite into the tart stems, not the leaves though. The leaves of the rhubarb plant are poisonous. I was even more interested cause I’d never tried it before. Here’s the article from our paper that will tell you more about the rhubarb.
Rhubarb Strawberry Pie
1 1/4-1 1/2 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground nutmeg
3 c. rhubarb, cut into 1/2″ pieces
2 c. sliced fresh strawberries
1 tbsp. butter
Pastry for double crust pie
In a large mixing bowl, stir together sugar, cornstarch, salt and ground nutmeg. Add rhubarb pieces and sliced strawberries. Toss gently to coat fruit. Let stand 15 minutes.
Meanwhile, prepare and roll out pastry. Line a 9-inch pie plate with half of the pastry. Trim pastry to edge of plate. Pour fruit and rhubarb mix into pie plate. Dot with butter. Place top crust and cut slits or make holes to allow steam to escape. Flute edges. Brush with eggwash and bake @350F for 1 hour.
TIP: Don’t skimp on the sugar, you’ll need it. Rhubarb is rather tart.