Strawberry Rhubarb Pie

 It has been a while since I was able to post to this blog.  Well, I am now retired and I have decided to re-energize this blog.  I will be traveling, cooking and doing art more and wanted/needed a place to post everything.  Facebook just doesn’t appear to be the right place for me to post, so I am moving over to this blog and will be, hopefully, posting more consistently.

My first current post will be a Strawberry-Rhubarb Pie recipe that I developed.  I hope others will enjoy it as much as my husband and neighbors have.

Strawberry Rhubarb Pie

1 package Pillsbury Pie Crust

2 1/2 cups sliced rhubarb

2 1/2 cups sliced fresh strawberries

3/4 cup sugar

1/3 cup flour

Zest of one orange

1/4 cup heavy cream

Sugar for dusting

Preheat oven to 375 degrees.

Put one crust into pie pan.  Line the inside of the dough with parchment paper completely covering the dough.  Fill the pie plate with dried beans.  Bake for 12-15 minutes.  Remove the pie pan from the oven, removing the parchment and beans.  Let the pie crust cool while you prepare the filling.

Preheat oven to 400 degrees.

In a large bowl, mix the rhubarb, strawberries, sugar, flour, and zest together. Pour the mixture into the pie pan.  Cut the remaining pie crust into strips and lattice over the pie.  Brush the top with heavy cream and then sprinkle some sugar over the brushed crust.

Bake for 15 minutes, then lower the oven temp to 350 degrees and bake for 30 minutes longer.

Remove from oven and enjoy with a big spoonful of vanilla ice cream.

Big Hugs, Meg

Strawberry-Rhubarb Crisp

 The combination of strawberry and rhubarb has always been my husband's favorite.  I had never had it together until I married him.  I have to say, it is a combination made in Heaven!  Usually I make a Strawberry-Rhubarb Pie but this time I decided to try a crisp.  My husband loved it and even said he thinks he likes this better than a pie.  I have to admit, not having all of that crust, and having a crispy top layer, was my favorite as well.

Strawberry-Rhubarb Crisp

Serves approximately 8

Filling:

2 pints of strawberries, washed, hulled, and quartered
3 large stalks of rhubarb, pull off outer strings and cut into 1 inch pieces
1 small orange, zested and juiced
1 T cornstarch
1/4 cup honey

Topping:

3/4 cup quick oats
1/3 cup King Arthur whole wheat flour
1/3 cup coconut sugar
1 tsp cinnamon
3 T melted butter

Directions:

Heat oven to 375 degrees.  Combine strawberries and rhubarb in a medium sized bowl.  Add the honey, orange juice and orange zest.  Toss.  Sprinkle cornstarch and toss again until fruit is well coated.

Butter a large round oven safe baking dish.  Pour the fruit mixture into the dish.

Mix the topping ingredients together in a small bowl and spread over the fruit mixture.

Bake 40 minutes until the fruit is bubbly and the topping is golden brown. 

Serve with a scoop of vanilla ice cream or whipped cream, if desired.

I actually think this was even better the next day when it was reheated.

Enjoy!

Hugs, Meg