Wednesday, June 3, 2020

Sandi's Fresh Rhubarb and Strawberry Pie

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One of the first fresh fruits to ripen in the upper Midwest is Rhubarb. Tart and tangy it is one of our favorites.  


We have two Rhubarb plants and they were huge, below is a photo from May12th I think, and they are 4 times as large now.


I always pick the biggest and reddest stalks for pie. The leaves immediately go to the compost pile.  A wonderful compliment to the rhubarb are strawberries, which are plentiful and reasonable right now. 


So, I just had to make some Strawberry/Rhubarb pie. At this point this recipe is mine or one learned long ago and from memory. 

Sandi’s Strawberry Rhubarb Pie or tart.   

Fills 2-8” pie crusts or one very large tart pan. (I allow thawing time for the pre-made pie crusts) A cookie crust adds some extra flavor in a tart. (I use a lemon/vanilla cookie recipe for tarts.

Mix:
8 cups of diced rhubarb 
2 cups sugar
½ tsp of salt

Stir in large microwaveable bowl. Cook on high for 4 min, and stir and then another 4 min on high. ( Pre-cooking the rhubarb gives a warm solution for the corn starch to dissolve and helps to shorten baking time).

Add:
4 cups of sliced cleaned strawberries
2 tsp of vanilla or more
Stir together into rhubarb

Make a mixture of
2 TBSP of cornstarch or thickener of your choice
½ tsp nutmeg
1 TBSP of cinnamon (we love cinnamon)
Stir into warm fruit until well mixed-
Split into pie shells or tart pan.

Mix 2 cups of rolled oats in bowl or chopper
1/2 cup of sugar
1/2 cup of flour
5 TBSP of cold oleo/butter
1 tsp cinnamon
(you could add chopped almonds to this also) 

Pulse in chopper or mix with a pastry cutter in bowl, until well mixed and crumbly.
Spread over fruit

Bake 1 hour to 1 hour 15 min at 350 degrees.

Serve cooled with icecream/whip cream/ or cool whip.

Delicious warm or cold! 

As a girl when I stayed a summer in Denmark, we had rhubarb and strawberry treats all through the summer. Also, rhubarb pudding with fresh scraped vanilla bean was my favorite and of course drowned in rich cold cream. I will have to make that next!



Thank you for any and all comments.
Finally I am able to reply to comments by using Chrome. So all you Mac users who have upgraded to Catalina---this might help the glitches on Safari  and Blogger!

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12 comments:

  1. This looks amazing, Sandi! I had no idea warming up the rhubarb mixture like that would help to dissolve the corn starch but it makes perfect sense. I'm going to definitely have to try that trick. I love anything sweet and tart so I'm super excited to try this. Thank you for the recipe! Big hugs, CoCo

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    1. Thanks, Coco. Yes, it's better than adding additional juice/water. Our rhubarb was very juicy as are strawberries. Please Enjoy!

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  2. Hi Sandi. Oh, that looks so good. It reminds me of my grandma. She always had a huge patch of rhubarb growing in the garden. I even named one of my little barn cats what used to drink milk straight from the cow, Rhubarb. Wonderful memories..Stay well..xxoJudy

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    1. For some reason, I answer your email comments and not here...Thanks, Judy and how cute a name for a kitty!

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  3. Your recipe looks delicious.I also love those pretty figurines at your table!Hugs!

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    1. Thank you, Maristella. Those figurines were my grandmother's. They stood on her kitchen window ledge...next to a bottle with alcohol and a fresh vanilla bean. They seemed apropos for a recipe she would have made!

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  4. When I lived close to a Whole Foods, they had the BEST strawberry rhubarb pie! You are making my mouth water....seriously! Enjoy your Sunday! Wonder how a piece of that pie would fare with UPS! hahaha!

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    1. Hi, thanks, and I don't think it would travel that well. You could make or buy strawberry/rhubarb jam---and then you can have it on toast or in bakery. I have to admit it is a favorite taste around here, thanks for stopping by.

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  5. Sandi, this looks delicious!! Two of my favorite ingredients. I'm featuring you today at the TFT party over on Shoestring Elegance today!! Thanks so much for sharing. Congratulations. Happy weekend!

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    1. Thank you so much Theresa, I've posted the button, Happy weekend to you, too.!

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  6. Thanks for sharing your tasty recipe at Vintage Charm!

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Thank you for any and all comments. I will be happy to answer any questions or comments in replies or email! HUGS!