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.
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).
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!
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