Tuesday, May 14, 2013

Rhubarb, Strawberries, Pie, Oh My!







I can't wait for rhubarb to come in at the local green grocer each year. Growing up this wonderful plant grew wild at my grandmother's house, we would pick it and bake up a pie or two, so delicious. Mix it with strawberries which are also in season, cheap and super ripe and you end up with an incredible ending to any meal. My favorite is a strawberry rhubarb crumble that is easy peasy to put together and really good.

Strawberry Rhubarb Crumble:

Crust -
2 1/4 Cups All Purpose Flour
1 Cup Sugar
3/4 Cup Butter
1 Tsp. Vanilla Extract

To Make -
Combine flour and sugar in a bowl.
In a large skillet melt the butter, add the vanilla, turn off the heat. Now slowly stir in the dry ingredients, stirring to achieve a fine crumbly mixture.
Press about two thirds of the crumbs in a 9 1/2" pie pan, pressing evenly on the bottom and up the sides of the pan to form the crust.
Preheat your oven to 350 degrees F.

Filling -
1 1/2 Pounds of Fresh Rhubarb, washed and sliced on the diagonal in 1/4" slices, you should have about 3 cups
2 Cups Sliced Fresh Strawberries
1 Cup Sugar
Juice and Zest from 1 Lemon
1/4 - 1/2 Cup flour, depending on your rhubarb, for thin rhubarb more flour, thick rhubarb less flour
1/2 Teaspoon Cardamon
1/2 Teaspoon Ginger
1/2 Teaspoon Cinnamon

Mix together all of the filling ingredients and allow to stand at room temperature for 20 minutes or so.
Spoon the filling into the prepared crust and distribute evenly
Dot the filling with butter
Sprinkle the remaining Crust Mixture evenly over the filling
Press down gently
Place the pie in the center of the oven and bake for 30 minutes. Turn the pie half way around and continue baking at a reduced oven temperature of 325 degrees F, for 35 - 40 minutes more, until the crust is golden brown and the juices are bubbly

Remove from oven and allow to cool to room temperature. Serve warm with ice cream or fresh whipped cream for a truly memorable dessert.