I love this combination of sour rhubarb and sweet, ripe strawberries for a pie. Here is a basic pie recipe that my friend Tammy taught me. It replaces part of the butter for the pie crust with cream cheese. I sometimes also use a combination of lard, butter and cream cheese.
for the crust
- 1.5 cup flour
- 0.5 cup cream cheese
- 1 cup butter
for the filling
- 3 cups rhubarb, cubed
- 1 cup strawberries, cubed
- 1-2 tbsp tapioca starch
- 2 tbsp brown sugar
- cinnamon or vanilla
Cut butter and the cream cheese over top of the flour and quickly knead under the flour. Form a ball and chill for at least 1 hour.
Mix all ingredients for the fruit filling. Grease a pie pan. Roll out 2/3 of the dough and fit it in the pan, overlapping the rim. Spread the prepared fruit out evenly over the dough then roll out the rest to fit over the top of the fruits. Turn the overlapping dough over the cover. Poke several times with a fork. Then bake for 30 min. at 400˚F.
Tastes great with vanilla ice cream or whipped cream.
Any other fruit filling like apricots, blueberries, prunes or whatever you can think of works well. My latest experiment is apricots and strawberries.
What are your favourite pies?
Filed under dessert, pastry
I love rhubarb. As soon as it appears in my local produce store or farmers market I buy it. Having grown up on the country side with an abundance of this vegetable available I do not want to miss it.
One of the first things I used rhubarb for this spring were my basic muffins. I added small rhubarb cubes and walnut crumbs and used vanilla flavouring to complement the tangy taste of the rhubarb. I baked those for my neighbour Julia and her family after she gave birth to little Monty.
A fantastic dessert I recently tried was strawberry rhubarb galettes from my favourite cookbook author Lucy Waverman posted in the Globe and Mail. Unfortunately my crust flattened down a bit. I have to try those again.
Much easier than galettes is a strawberry rhubarb pie as it sits in a pan.
Last night I opted for a rhubarb strawberry crumble as dessert. Here is the recipe that my dear friend Alison shared with me years ago when I had no idea about great American recipes yet. Alison is a great baker and has always some treats ready for her family and friends.
Strawberry Rhubarb Crumble
for the crumbs
- 1 cup quick oats
- 1 cup flour
- 1/4 cup brown sugar
- 1/2 cup butter
for the fruit layer
- 3 cups rhubarb cubes
- 1 cup strawberry cubes
- 1/4 cup white sugar
- vanilla extract or vanilla sugar
Mix oats, flour, sugar and cinnamon. Add not completely melted butter and form crumbs. Mix all ingredients for the fruit layer.
Grease a 6×9 inch baking pan, add the fruit layer, top with the crumbs. Bake at 400˚F for 30-40min. Let cool off a bit and serve with vanilla ice cream.
The feature photo originates from La Grande’s Farmersmarket photostream on Flickr.