"The people who give you their food give you their heart" - Cesar Chavez

Thursday, June 16, 2011

Strawberry Rhubarb Pie

We started getting Farm Fresh To You deliveries every other Tuesday and it has become the one of the highlights of the week. You never know what is going to arrive, all you know is that it will be seasonal and beautiful. Last week we received 3 stalks of rhubarb. I picked up some beautiful strawberries from the farmer's market and made this pie on a breezy Sunday evening. I realize that I have only ever eaten rhubarb in one form: pie form. When preparing rhubarb it has a very strong and pungent smell. I am not sure it would taste particularly pleasing without the sweetness of strawberries in the pie. I wonder if rhubarb can be made into a wine or perhaps a moonshine?  I would like to try rhubarb in forms other than pie, please share if you have any recommendations!
Strawberry Rhubarb Pie

2 cups chopped rhubarb
2 1/4 cups sliced strawberries
8/9 cup sugar
A little less than 1/4 cup cornstarch
1 tablespoon lemon juice
1/4 teaspoon cinnamon
Zest of half a lemon
1 whole wheat crust (I purchase these frozen from Rainbow Coop)
Crumble Topping:
1/2 cup flour
1/2 teaspoon salt
1/2 cup chopped walnuts
1/2 cup light brown sugar
1/4 cup (half stick) butter chopped

1. Preheat the oven to 425 degrees Fahrenheit.
2. In a bowl, combine the rhubarb, strawberries, sugar, cornstarch, lemon juice, zest and cinnamon.
3. Pour mixture into thawed pie crust.
4. In a bowl mix the flour, salt, walnuts, brown sugar and butter with your heads until small clumps form. Sprinkle topping evenly over pie filling.
5. Bake in the center of the oven for 15 minutes. Turn the oven down to 350 degrees Fahrenheit and bake for an additional 20 minutes. Remove and let cool for 10-15 minutes. Serve warm with ice cream :)

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