PASTRIES & VARIATIONS: Following the concept of using rhubard as fruit filling for pies, please also try out the winning combination of rhubard & strawberries in desserts.

STRAWBERRY AND RHUBARB PIE:

 

 

 

 

1 quantity of prepared short crust pastry for a double-crusted 9” pie

filling:

    1 ½ cups sliced fresh strawberries                          

    2 ½ cups fresh cubed rhubarb

    1 cup sugar                                                             

    6 tbsp. flour

    ¼ tsp. ground cinnamon                                         

    1 tbsp. butter

egg wash

 

 

 

Roll out half the pastry to roughly ¼-inch thickness to line a 9” pie plate.  Roll out top crust and place it on a wax-paper-lined plate. Refrigerate both for at least 30 minutes until ready to use.

 

Preheat oven to 425 degrees F.

 

Combine strawberries, rhubarb, sugar, flour and cinnamon in a bowl, tossing well to coat. Turn mixture into empty pie crust. Dot fruits with small pieces of butter.  Cover with top crust, sealing and fluting edges decoratively, cutting a few vents for steam to escape during baking. Brush pie with egg wash.

 

Bake 10 minutes. Reduce oven to 350 degrees and bake 50 minutes more. Cool on rack. Serve warm.