Saturday was filled with Strawberries & Rhubarb. These are two of the most vibrantly colored specimen you can work with. I had only tasted Rhubarb once before, at least 6 years prior and I really couldn’t remember much except “I think I liked it!” I gave the Rhubarb a good ole sniff to try and predict the flavor but until this was baked into a pie I couldn’t have predicted its offbeat and quirky taste, and I mean that in a GOOD way. Rhubarb taste’s like Rhubarb, there is no other way to describe it; baked with the strawberries it makes for a perfectly pink pie. I made 2 of these pleasing pies and couldn’t be angrier that there wasn’t a 3rd.
I delightfully borrowed this from sugarcrafter, bravo lady great recipe!
INGREDIENTS FOR THE SCRUMTIOUS FILLING
2 cups of Sugar
2/3 cup of flour
3 cups of diced Rhubarb
3 cups of sliced Strawberries
1 tsp ground ginger
INGREDIENTS FOR THE CRUNCHY CRUMBLE
1 cup of flour
½ cup light brown sugar
½ cup of butter, softened
• You can use a store bought pie crust or make this one
This is so easy. Dice the Rhubarb and slice the strawberries and place them in a large bowl.
Cover them with your sugar, flour & ginger; then mix. You will notice while we move onto the next step that the mixture will begin to get juicy.
Now for that crumble top, in a large bowl mix together your butter, flour & light brown sugar. You want a crumble consistency so the ingredients should not bind completely; it should be nice and fluffy.
Ready to assemble? I am.
Place the fruit filling into your pie crust.
Sprinkle the crumble on top of the pie filling.
Now we are ready to bake this pie for 40 minutes at 425, and a trick of the trade is to make a ring out of tin foil to protect your outer pie crust. Once those first 40 minutes are up remove the foil ring and bake for 10 more minutes. Always keep an eye on your pie, don’t want it to burn! I gave one of my pies just a slight owie due to the foil ring falling off!
Now I am going to do something terrible to you, you really have to wait to eat this pie. I know I know, but it really needs time to bind up and get all good and gooey. Just give it a few hours please.