My dad loves rhubarb. It's in season now at one of the local farms near my job- Crane Farm, in Basking Ridge. For the 4th of July, I'm making him strawberry and rhubarb pie. The only shortcut I used was pre-made pie crust.
Here's the recipe:
3 stalks of rhubarb, washed and ends trimmed
8 strawberries (fresh or frozen), washed, trimmed and quartered
1 cup of sugar (white, turbino, or 2\3 cup of agave)
2 tsp. of cornstarch or flour
2 pie crusts
1 egg white mixed with 2 tsp. water for egg wash
Preheat oven to 450°
1. Mix rhubarb, strawberries, cornstarch and sugar in a bowl
2. Place one pie crust at the bottom of a 9in. pie dish
3. Put fruit in the bottom of pie crust
4. Roll second pie crust out on clean, flat surface. Make sure it's cold. Cut into strips with a pizza cutter. Lay across in a criss-cross pattern over the top of the pie.
5. Brush top of pie crust with egg white wash.
6. Bake for 20-25 minutes or until brown.
7. Cool on pie rack and serve with vanilla iced cream or fresh whipped cream.
2. Place one pie crust at the bottom of a 9in. pie dish
3. Put fruit in the bottom of pie crust
4. Roll second pie crust out on clean, flat surface. Make sure it's cold. Cut into strips with a pizza cutter. Lay across in a criss-cross pattern over the top of the pie.
5. Brush top of pie crust with egg white wash.
6. Bake for 20-25 minutes or until brown.
7. Cool on pie rack and serve with vanilla iced cream or fresh whipped cream.
Here are some pictures from ending to beginning, just in case you couldn't wait to see it bubbling right out of the oven!
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