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...
Ingredients (this should serve about 8 people...if they're not in college or addicted to strawberry rhubarby goodness...)

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

  • 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.

  • 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.)

  • 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!

6/21/2010 03:52:31 am

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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