Saturday, July 3, 2010

Strawberry-Rhubarb Pie-- made in the nick of time!


Strawberry-Rhubarb is a combination that I often see in Blogosphere.  I have no idea why, but I haven't made this type of pie in years-- many, many years.  I love to shop at "The Farm", which is located off Highway 68 in Salinas, California.  Sarah is an added bonus to my frequent visits, because she goes out of her way to make sure that I get the freshest ingredients from their organic farm.  On a whim, I asked Sarah if she had any rhubarb.

"How much do you need?" she asked.
"I dunno.  Enough for a pie?" I answer.

Sarah disappeared for a good ten minutes. I'm fine with that, as I sit outside and enjoy the view of their fields, with the backdrop of the Salinas mountains.  I hear her calling my name-- she has literally gone out into the field to pick the last of the rhubarb-- because the season is pretty much over.  What a gal!  I happily pay for the rhubarb and organic strawberries, at half price, since it's the end of the day.  I've gotten a bargain, because these are the sweetest and best tasting strawberries in town. Light is disappearing, so I hurry home to make a pie...per my son's request. My husband, on the other hand, doesn't seem excited to eat rhubarb. I'll show him....

Earlier in the day, I had made another batch of Ina Garten's Pie crust.  If you would like to see how to make this click here.
Did you know that rhubarb is related to the buckwheat family?  It's a hard flavor to describe, as I take a bite.  I'm undecided if I'm going to like this pie, myself.

 
I decide to use sugar, cinnamon and a pinch of nutmeg and allspice.  I use Clearjel (King Arthur Flour, online) as my thickener, but you can use tapioca or cornstarch.  I add some fresh lemon juice, a few pats of butter and add the top pie crust. The "lattice" is fake, I admit. I have a Pie Lattice Cutter. 

Natural light is fading, as I place this into a 375F oven, for about 50 minutes.  I like to brush this with an egg wash and some coarse sugar.

I think that fruit pies should be allowed to cool for at least three hours. That way the filling can set and you won't have a mess.  Alas, it was dark outside, so I didn't photograph the pie.

TASTING NOTES  "Mr. I-only-eat-berry-pie Craig" liked the flavor combo a lot. Me?  I think that the blend of cinnamon, nutmeg and allspice was just right.  The pie crust is tender and flavorful.  Of course, vanilla ice cream is a must. Next year, I need to buy rhubarb a little earlier in the season, though I think frozen rhubarb would work just as well.  In fact, I think this would be a perfect summer pie for the 4th of July weekend.

Even if you don't make Strawberry-Rhubarb pie, the pie crust is super delicious for any kind of pie.  While pie aficionados swear that one must use a pastry cutter I beg to differ.  With my food processor, I get tender and flaky crusts. That's my story and I'm sticking to it.

The very next morning, Craig and I left for our trip to Napa, California.  My son polished off the pie, as I hastily took a few photos to share with you.

Homemade ice cream is chilling.  I'm off to see what Sarah recommends as vegetable side dishes. I'm making-- what else-- another pie, for our BBQ with the family.

Keep scrolling to find a printable recipe, from my kitchen to yours!

I always post a printable recipe card at the end of each recipe post. If you cannot view it, you might be using an older version of InternetExplorer. You should be able to view my recipe cards with Safari, Mozilla, Google Chrome and Internet Explorer. If you still can't view the recipe card, all of my recipes are stored on Key Ingredient, by clicking here.  If you still can't figure out how to view the printable recipe card, please email me at foodiewife@gmail.com and I am happy to help.


Wishing all of you a safe and happy 4th of July,







Strawberry Rhubarb Pie & Perfect Pie Crust on Foodista


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16 comments:

Joanne said...

What a lucky find! I will miss rhubarb once it's gone...but I made the best cheesecake topping I've ever had with it so I'd say we had a pretty good run.

This looks like one great pie. Bookmarked for next year!

Monica H said...

I've never had rhubarb- it scares me. ha! But that first pic is enticing.

Hope you and your family have a great 4th of July weekend!

Monica

Frieda said...

This pie was a staple in my house growing up, because we had a rhubarb plant growing wild in the yard. My mom would cheat and used canned biscuits dipped in cinnamon sugar and put them on top~

Chef Dennis said...

what a beautiful pie...and such incredible images! I have never used rhubarb either, but it is everywhere now....
thanks for sharing!
Dennis

Stacey Snacks said...

Deb,
I love rhubarb on its own, since I am not a strawberry fan. booo hiss!

I love your new profile pic!
Happy 4th!
S.

Proud Italian Cook said...

Deb, You've been on a roll with these gorgeous pie's! I have to admit, I'm not a rhubarb fan, its a long story when I was a kid. I really should try it again though, but I'd eat that pie crust and those luscious strawberries any old time!

T.W. Barritt at Culinary Types said...

That is one fetching pie! I made a strawberry rhubarb cobbler recently and learned that rhubarb can actually be diced and frozen, tastes perfect in baking. So next year, I plan to stock up! Happy July 4th!

My Carolina Kitchen said...

What a gorgeous pie Debby. It is just in time for Independence day.

Happy 4th of July.
Sam

Ciao Chow Linda said...

I think my last comment got messed up for some reason so this may be a repeat but I just wanted to say your pie looks like a masterpiece - a real work of art. I could eat that whole thing. Happy Fourth.

The Chef In My Head said...

Debbie your crust is BEAUTIFUL!!! Great post, see you again soon :) ~LeslieMichele

All Things Yummy said...

Wow, that looks delicious.

Raina said...

Your pie looks incredible. Thanks for sharing the recipe. I have never tried rhubarb. I know it is hard to believe. It is just not a common thing prepared in Massachusetts for some reason. I have to try it, though, because I see it a lot on the blogs and it sounds wonderful.

Salsa Verde said...

Fantastic suggestion. It looks so gorgeous and the combination is amazing. I just made rhubarb and raspberry compote and for tonight dessert, we are going to have a Fool with that compote. I'll show it tomorrow or so...
Love,
Lia.

Karen said...

We have a rhubarb plant in the garden and I'm just about to make another pie! Love how the lattice cutter makes the pie look so pretty!

Pink Lady Gumbo said...

im with monica h...never had rhubarb. it looks unappealing to me...but i see it paired with strawberry A LOT! so at this point, my interest has peaked enough to try it, at least once. the pie looks lovely...especially with the lattice...lattice cutter or not

Robynne said...

Ahh, my favorite pie, and jam! This looks like a better recipe than mine, maybe because I always end up using frozen rhubarb. I invariably wait until the last possible day to harvest my eight huge heirloom plants, and then I'm too busy cutting them up for the freezer to make a fresh pie. This year is going to be different. I can't wait to make this beautiful crust, and new recipe!