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Just at the end of rhubarb season, Miss L and I knew we had to get our hands on some to make the essential for summer Strawberry Rhubarb Pie...And what better time to have something sweet and tart to eat than a night dedicated to watching THE Julia Child in her element?

I have to admit, though, Julia would have been disappointed. I didn't have the time to make the pastry the night before so we used a store bought crust (may the food gods all shun me...). It was still succulent and delicious and we added a streusel topping which certainly took from the startling tartness of the rhubarb (which Miss L tried raw and promptly spat back out. Give it a try some time! You'd never believe that's the flavor that counters the sweetness of the strawberries perfectly in this pie).

Read more for step by step photos and recipe...
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Ingredients (this should serve about 8 people...if they're not in college or addicted to strawberry rhubarby goodness...)

Filling:
2 3/4 cups sliced rhubarb, about 3 large stalks *
2 cups hulled and sliced strawberries *
2/3 cup sugar
3 tbsp cornstarch

* Make sure to buy your produce at local farmer's markets...you will NOT be sorry. So much better than your grocery store's mass produced fruit.

Streusel Topping:
1 cup flour
1/2 cup brown sugar
1/2 cup butter, cold and diced

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Directions
  • In a medium-large bowl, combine the rhubarb, strawberries, sugar, and cornstarch. Mix until covered and until thick and syrupy.
  • If you're using your own pie crust, because you should not be like me, roll it out and place in a 9" to 9.5" pie dish.
  • Pour in filling and pat down with a large spoon to even out.

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  • In a small bowl, combine the flour and brown sugar.
  • Using a pastry cutter or two knives, cut the butter into the flour and sugar until it is the consistency of coarse crumbs (coarser than they would be were you making a dough).
  • Sprinkle the streusel topping evenly over the top of the pie (you'll have a good 1/2" covering.)

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  • Place the pie on a baking sheet (in case of overflow...which does happen) and bake at 400 F for 50 - 55 minutes.
  • After 25 minutes, cover the edges of the pie with foil to prevent the pastry from burning or becoming too crisp.
  • Let the pie cool completely before cutting. Serve and savor!

 


Comments

Leigh

Mon, 21 Jun 2010 1:52:31 pm

Wow you must have a lot more natural light at your new house. Your pictures look so much better! Good job Boo!

 



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