Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Monday, May 3, 2010

Strawberry Rhubarb Pie


Yesterday I celebrated "Be Nice to Your Husband Day" and baked him a Strawberry Rhubarb Pie, his very favorite. The bonus for him in baking a Strawberry Rhubarb Pie is that he is the only one who eats it. It's too tart for me (and probably too much acid for my IC), and the kids don't like fruit pies that much. He shared a portion of the pie with his dad, but he'll have leftovers for a few days.

Because I did not eat the pie, it's probably not fair to put the recipe here (I never trust a cook who doesn't eat her food), but my husband assured me it was a Five Star recipe. The fact that he ate more than a quarter of it last night should be testimony enough.

The recipe is modified from
Simply Recipes. I tossed out "orange peel?" when I saw it in the ingredients list and my husband resoundingly said "no." I also upped the tapioca by just a bit, and I used my own pie crust recipe.

Strawberry Rhubarb Pie

Printer version

3 cups rhubarb stalks cut into 1/2 inch pieces (make sure you trim the stringy outer layer and remove any part of the leaves, which are poisonous)

1 cup strawberries, stemmed and sliced

1 cup sugar

3 1/2 T. quick cooking tapioca

1/4 t. salt

Unbaked pastry for two-crust 9-inch crust

Preheat oven to 400°F. Mix the rhubarb and the strawberries with the sugar, tapioca, and salt. Let sit for 10 minutes.

Turn into a pastry lined pan. Top with the pastry, trim the edge, and crimp the top and bottom edges together. Cut slits in the top for the steam to escape.

Bake at 400°F for 20 minutes, reduce heat to 350°F, and bake an additional 40 minutes longer. Cool on a rack.

Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.

Pie Crust

one single-crust pie shell
(double for the Strawberry Rhubarb pie)

1 1/3 c. flour
½ t. salt
½ cup Crisco
3 T. cold water

Measure flour and salt into a medium bowl.

Add Crisco and blend with a pastry cutter
until Crisco is small crumbs.
Add water by the tablespoonful and blend with a fork.


Anne said...

Oh my! I was in the middle of a sentence talking to Charles, but then I saw this picture and I forgot what I was saying. I want a piece of this right now. Yum. Strawberry rhubarb is my FAVORITE!!!

Anonymous said...

I was sent here by a friend. Thank you so very much for takig the time to share your gift of cooking. I love to read cookbooks like someone else would read a novel! I already printed six recipes and looked forward to trying them. I greatly appreciate reading your thoughts about each recipe. It helps me to decide if I want to try it. Many thanks! ~Cordelia